The fresh basil and mozzarella give this salad such terrific fresh flavors that it’s like a little bit of summer all year long. It’s easy to put together, and it’s light but also filling. If you’re not a fan of green olives, use black olives or just leave them out. The salad will still be delicious.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Cut the tomatoes in half and remove and discard the stems and seeds. Cut into 1-inch wedges and place in a large bowl.
Step 2
Peel the cucumber, cut in half lengthwise, and remove and discard the seeds by running a spoon down the center. Cut each piece in half lengthwise again, slice into 1/4-inch-thick pieces, and add to the bowl.
Step 3
Trim the green onions, discard the ends, and cut the white and about 1 inch of the green parts into thin slices and add to the bowl. Cut the mozzarella into 1/4-inch cubes and add to the bowl. Add the green olives to the bowl.
Step 4
Place the basil and lemon juice in a small bowl and slowly add the olive oil, mixing briskly with a whisk or fork. Season with salt and pepper. Pour the vinaigrette over the salad and toss until combined. Serve immediately.
