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Peach Bellini Cupcakes

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A fresh and simple cucumber mozzarella salad made with crisp cucumbers, juicy cherry tomatoes, creamy mozzarella, and fragrant basil tossed in a light lemon or balsamic dressing. Perfect for warm days, light lunches, or as an easy side dish.

Ingredients

  • 2 large fresh cucumbers, thinly sliced
  • 8 oz (225 g) fresh mozzarella balls or cubed mozzarella
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice or balsamic vinegar
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper

Instructions

  1. Wash and thinly slice the cucumbers into rounds.
  2. Halve the cherry tomatoes and drain the mozzarella if needed.
  3. In a large bowl, combine the cucumbers, mozzarella, and cherry tomatoes.
  4. Add the chopped fresh basil.
  5. In a small bowl, whisk together the olive oil and fresh lemon juice or balsamic vinegar.
  6. Pour the dressing over the salad and gently toss to combine.
  7. Season with salt and black pepper to taste.
  8. Let the salad rest for about 10 minutes before serving to allow the flavors to blend.

Notes

  • Add thinly sliced red onion for extra sharpness.
  • Drizzle a small amount of honey into the dressing for a hint of sweetness.
  • Sprinkle toasted pine nuts or sunflower seeds for added texture.
  • Add avocado cubes for a creamier variation.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • For best texture, add dressing shortly before serving if making ahead.

Nutrition

Find it online: https://recipesbyliza.com/peach-bellini-cupcakes/