CUCUMBER OLIVE TOMATO SALAD WITH MOZZARELLA

CUCUMBER OLIVE TOMATO SALAD WITH MOZZARELLA image

Yield 8 servings

Number Of Ingredients 11

2 cucumbers, peeled, halved lengthwise, seeded, and cut into 1/2-inch wide pieces
1 tablespoon kosher salt
3/4pound fresh mozzarella, cut into tiny 1/2 inch squares
1 cup Kalamata or other brine-cured black olives
(5 ounces) halved and pitted
1 pint cherry tomatoes, halved
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground pepper
1/2 cup olive oil
1 teaspoon finely minced fresh basil
1 teaspoon finely minced fresh oregano

Steps:

1. Toss the cucumbers and salt in a large strainer or colander set over a bowl. Fill a gallon-size zipper-lock plastic bag with ice water and set the bag on top of the cucumber pieces. Drain for 1 hour. 2. Meanwhile, whisk the vinegar, oil, pepper and herbs together in a small bowl and set the dressing aside, stirring occasionally. Add the tomatoes, olives, herbs, and the oil to the cucumbers and toss to blend. 3. Stir the olives, and mozzarella into the dressing. Thoroughly rinse the cucumber pieces until cold, running water and pat dry with paper towels. Toss the cucumber with the dressing. Add the cherry tomatoes just before serving.