Ingredients
Equipment
Method
- Begin by draining the marinade oil from the bocconcini mozzarella cheese into a measuring cup.8 ounces marinated bocconcini mozzarella cheese
- Measure out a half-cup of this oil. If the container does not provide enough, top it off with high-quality extra virgin olive oil.1/2 cup marinade oil
- If you are using mozzarella stored in plain brine rather than oil, drain the brine and let the cheese marinate in an oil-based Italian dressing for 6 to 8 hours (or overnight) before starting the salad.
- In a large mixing bowl, combine the chopped cucumbers, chopped tomatoes, red onion, and scallions.2 cucumbers, 1/2 cup red onion, 3 scallions, 1 cup tomatoes
- Add the bocconcini cheese and sprinkle the dried oregano over the vegetables.8 ounces marinated bocconcini mozzarella cheese, 1/2 teaspoon dried oregano
- Pour the measured marinade oil and the red wine vinegar over the salad ingredients.1/2 cup marinade oil, 1/3 cup red wine vinegar
- Toss everything together gently until the vegetables and cheese are evenly coated in the vinaigrette.
- Cover the bowl and place it in the refrigerator to chill for at least one hour before serving to allow the flavors to meld together.
Notes
To ensure the best texture, use English or Persian cucumbers, as they have thinner skins and fewer seeds, which prevents the salad from becoming too watery. If you are preparing this for a special event, try to let the salad sit for at least two hours; the cucumbers will slightly pickle in the vinegar, enhancing the overall taste.
