慈禧秘密生活
2 large English cucumbers (or 6 small Persian), thinly sliced - 1/2 tsp fine sea salt (for salting cucumbers)
- 1 1/2 cups cherry or grape tomatoes, halved
- 8 oz
fresh mozzarella pearls, drained - 1/2 small red onion, paper-thin (optional)
- 1/2 cup fresh basil leaves, stacked and chiffonade
- 2 Tbsp
extra-virgin olive oil - 1 Tbsp red wine vinegar
- 1/4 tsp black pepper
- 1 pinch sugar or honey (optional)
- 1–2
tsp balsamic glaze, for drizzling
Equipment
- mixing bowl
for salad base - whisk for dressing
- knife and cutting board for slicing vegetables
- colander or paper towels
for drying cucumbers - Serving platter
Method
- Toss cucumbers with 1/2 tsp salt; rest 5 minutes, then pat dry to remove excess moisture.
Whisk olive oil, red wine vinegar, black pepper, and sugar (if using) in a large bowl to make dressing. - Add cucumbers, tomatoes, mozzarella, and red onion to bowl. Toss gently to coat evenly.
Fold in basil. Drizzle with balsamic glaze just before serving. Adjust seasoning to taste.
慈禧秘密生活
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Notes
Dairy-free: Omit 二四六天好彩(944cc)246天天 and add avocado or marinated chickpeas.
Make-ahead: Store components separately and combine within 1 hour of serving for best texture.
Serving with kabobs: Safe temps — chicken 165°F/74°C, beef 145°F/63°C (rest 3 min), shrimp 120°F/49°C.
Alternate Methods: Air Fryer Tomatoes: 390°F (200°C) 6–8 min until blistered.
Oven-Roasted Tomatoes: 425°F (220°C) 10–12 min with olive oil.
Stovetop Balsamic Reduction: Simmer 1/2 cup balsamic 6–8 min until syrupy.
Slow Cooker Tomato Confit: Combine cherry tomatoes + 1/4 cup oil + pinch salt; cook LOW 2–3 hr until soft, then drain and cool.
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