Tomato Cucumber Salad with Bocconcini di Bufala and Basil Vinaigrette
Serves: 2-4
  • about 6 tomatoes (preferably heirloom tomatoes in various sizes and shapes) quartered or halved into thick chunks
  • 1 large cucumber (peeled and sliced into half moon shape about an ½ inch thick)
  • 1 large handful basil (chiffonade)
  • 7 oz. bocconcini di bufala (bring cheese to room temperature which allows it to soften and intensifies the flavor)
  • ¼ cup balsamic vinegar
  • ⅓ cup extra virgin olive oil
  • ¼ tsp coarse salt
  • pinch of pepper
  1. To make the dressing place the vinegar, oil, basil, salt and pepper in a small glass bowl and whisk together then set aside for about an hour (you may not use all of it for this dish).
  2. Arrange tomatoes, cucumbers, and mozzarella on a medium sized platter.
  3. Drizzle desired amount of vinaigrette over top and serve.
Recipe by The Hanging Spoon at