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
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 ·