Tomato and Cucumber Caprese Salad

Classic Caprese with the crunchy addition of cucumber

	6 cups 1" vine-ripened Farm Market tomatoes
	2 cups 1/2" diced fresh mozzarella cheese
	3 cups 1/2" diced and peeled Farm Market cucumber
	1/2 cup torn basil

	1/2 cup balsamic vinegar
	1 cup extra virgin olive oil
	1 tsp. kosher salt
	1/4 tsp. crushed red pepper

Directions

Place tomatoes, cucumbers and mozzarella into a large mixing bowl or large salad bowl. Season with salt and crushed red pepper. Toss gently to combine. Slowly whisk the olive oil into the balsamic vinegar in a separate bowl, creating a vinaigrette. Pour the vinaigrette over the tomato mixture and toss gently to combine. Just before serving, add the torn basil and toss with a light hands.

Serving Information

This salad will keep in the fridge for one day, but is best served freshly prepared and at a cool room temperature. Tomatoes are less flavorful when served chilled.

Additional Information

Difficulty Level: 1 · Preparation Time: 20 minutes · Recipe Source: Chef John Dodge, St. Anne's-Belfield, Charlottesville, VA · Serves: 8-12 ·