Equipment
Knife
Cutting board
Sieve
Large mixing bowl
Small mixing bowl
or Jar with lid
Ingredients
6 servings
Salad Base
- 680 g tomato, seeded and cut into 2.5cm pieces
- 450 g cucumber, peeled, seeded, and cut into 1.25cm cubes
- 200 g onion, cut into 1.25cm cubes
- 225 g mozzarella cheese, cut into 1.25cm by 4cm sticks
- ½ jalapeño, seeded and finely chopped
Herbs and Seasoning
- 30 g basil, shredded
- 3 g chives, chopped
- 3 g parsley, chopped
- salt
- black pepper, freshly ground
Dressing
- 45 ml red wine vinegar
- 120 ml olive oil
Nutrition (per serving)
336
Calories
11g
Protein
13g
Carbs
28g
Fat
3g
Fiber
6g
Sugar
389mg
Sodium
Method
01
Halve the tomatoes and remove the seeds. Cut the flesh into 2.5cm (1-inch) pieces.
02
Place the cubed onions in a sieve and rinse under cold water. Drain them thoroughly.
03
Combine the tomatoes, cucumbers, onions, mozzarella, basil, chives, parsley, and jalapeño in a large mixing bowl.
04
Whisk the red wine vinegar and olive oil together in a small bowl until combined.
05
Pour the dressing over the salad components and toss gently. Season with salt and black pepper to taste.
Chef's Notes
- Rinsing the onions removes the harsh sulfurous compounds, making them milder for a raw application.
Storage
Refrigerator: 48 hours — Best served fresh; vegetables will release moisture over time.
