Ingredients:
- 1 lb Persian cucumbers, sliced into 1/2-inch thick rounds
- 1 pint Cherry tomatoes, halved
- 8 oz Bocconcini (mini mozzarella pearls), drained
- 1 cup Fresh basil leaves, torn by hand
- 3 tbsp Extra virgin olive oil
- 1 tsp Kosher salt
- 1/2 tsp Freshly cracked black pepper
- 1 clove Garlic, finely minced
- 2 tbsp Balsamic glaze
- 1 pinch Flaky sea salt
Instructions:
- Place cucumbers, tomatoes, and cheese into a large bowl.
- Whisk 3 tbsp extra virgin olive oil with 1 clove finely minced garlic.
- Add 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper to the oil.
- Drizzle the garlic oil over the vegetables and toss gently until glistening.
- Tear 1 cup fresh basil leaves by hand into the bowl.
- Drizzle 2 tbsp balsamic glaze in a zigzag pattern over the top.
- Finish with a pinch of flaky sea salt until the colors pop.