Ingredients:

  • 2 Large English Cucumbers (600g), sliced into 1/2-inch thick half-moons
  • 8 oz (225g) Fresh Mozzarella Pearls (Bocconcini), drained and dried
  • 1 cup (20g) Fresh Basil leaves, hand-torn
  • 0.5 small Red Onion (50g), shaved into thin ribbons
  • 3 tbsp (45ml) Extra Virgin Olive Oil
  • 1 tbsp (15ml) White Balsamic Vinegar
  • 1 clove Garlic (3g), microplaned into a paste
  • 0.5 tsp Honey
  • 0.5 tsp Flaky Sea Salt
  • 0.25 tsp Freshly cracked black pepper
  • 1 tbsp (15ml) Balsamic Glaze
  • 1 pinch Red Pepper Flakes

Instructions:

  1. Slice the English cucumbers into 1/2-inch thick half-moons, leaving the skin on to maintain structural integrity and crunch.
  2. In a small glass jar, combine the extra virgin olive oil, white balsamic vinegar, microplaned garlic, honey, salt, and pepper. Shake vigorously for 30 seconds until a stable emulsion forms.
  3. In a large chilled mixing bowl, combine the cucumber slices, drained mozzarella pearls, shaved red onion, and hand-torn basil.
  4. Pour the emulsified dressing over the salad and toss gently to ensure the oil coats the cucumber surfaces, creating a moisture barrier.
  5. Transfer to a serving platter and finish with a drizzle of balsamic glaze and a pinch of red pepper flakes immediately before serving.