CUCUMBER CAPRESE SALAD
1 TB extra-virgin olive oil…………………….2 tsp. Balsamic vinegar
1 TB white vinegar
1 TB fresh, chopped oregano (or 1-2 tsp. dried)
5-6 fresh basil leaves, slivered (chiffonade)
1 tsp. Kosher salt……………………………...about 1/2 tsp. pepper
about 1 cup cucumber (totally peeled or peeled in stripes), thinly sliced & cut in half
~OR~ English hot house cucumber, thinly sliced (no need to peel)
about 1 cup cherry tomatoes, cut in half ~OR~ 3-4 Roma tomatoes, cut in cubes
4-6 oz. fresh mozzarella, cut in cubes ~OR~ pearl Mozzarella balls, cut in half
about 1/2 cup white onion, very thinly peeled or diced
NOTE: I like to keep the shapes consistent, so if I’m using cherry tomatoes, I’ll use the pearl Mozzarella balls. If I’m cutting a large block of fresh Mozzarella into cubes, then I’ll use Roma tomatoes (cut into quarters, then cut each quarter into 3 or 4 slices)
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In the bottom of a medium bowl, whisk together olive oil, balsamic vinegar, white vinegar, oregano, basil, salt and pepper. Add the cucumber, tomatoes, onion and mozzarella. Gently mix to coat everything well. Let it sit for about 10 minutes before serving.