Cucumber Caprese Salad

Serves 4 to 6

Prep time: 10 minutes

• 1 pound beefsteak or heirloom tomatoes (about 3 medium), sliced 1/4-inch thick
• 8 ounces fresh mozzarella cheese, sliced into rounds
• 3 Persian cucumbers or 1 large English cucumber, thinly sliced crosswise
• Extra-virgin olive oil
• Balsamic vinegar
• Flaky sea salt
• Freshly ground black pepper
• 6 to 8 large fresh basil leaves

Arrange the tomato slices in an overlapping pattern on a platter. Arrange the mozzarella and cucumbers over the tomatoes. Drizzle with olive oil and vinegar, and sprinkle with the salt and pepper. Tear the basil leaves into small pieces, scatter over the top, and serve immediately.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.