Herby Cucumber Salad with Mozzarella and Onions

A summer salad that actually gets better as it sits, this recipe is easily made in the morning and slowly eaten throughout the day. On these early summer days, it’s the perfect little snack to have on hand when you’re standing in front of the fridge trying to cool yourself down. We like the bounciness of the fresh mozzarella, but it could easily be switched out for some briny Sheep Feta, Ricotta Salata or Bufala Mozz! There’s also no need to get too precious with the herbs, just use what you have on hand! But the Mint is especially delicious in the recipe so don't skip that one.

Ingredients:

2 small Red onions

1 ½ # mixed cucumbers

1 - 16 oz. Mozzarella Ball

6 sprigs Oregano

5 sprigs Mint

5 sprigs Tarragon

Barolo Wine Vinegar

Extra Virgin Olive Oil

Kosher Salt

Maldon Salt

Method:

Dice the red onion and cucumbers to roughly the same size and place them in a bowl. Season with a few pinches of kosher salt, a few glugs of red wine vinegar and EVOO. Stir until evenly dressed and set aside. While the cucumbers and onions are marinating a bit, dice up the mozzarella into a similar size. Then, pick all of the herbs and give them a rough chop.  Fold the mozzarella and the herbs into the bowl with the onions and cucumbers and add a few generous pinches of Maldon salt. Give it a taste and adjust seasoning to your preference.