We start with Mozzarella pearls, usually found in the deli section but may be in the cheese section. I keep these on-hand all the time. They make a great addition to many dishes and can be used like any other mozzarella cheese in pasta or on pizza. They are fairly inexpensive and well worth it. The package I buy is vacuum packed and they keep for a very long time in the fridge. 
Now we move on to the Cucumber! Start with one that is smaller or an English (hothouse) cucumber to reduce the number of seeds. I use my trusty 'Y' vegetable peeler and just draw the peeler lengthwise down the peeler, making repeated passes until I reach the seed core, then I rotate the cucumber and do the same on the next side until all of the most solid flesh is removed. I don't recommend using the first pass on each side which is all outer skin and quite tough.(You could also use a mandolin for this process).
We now slice a few scallions and tomatoes. We didn't buy tomatoes, using up the last of the harvest from "Turkey's" garden. She likes her scallions sliced small and tomatoes to be a single mouthful, so she handled the duty with these two. I don't know about you, but we don't work well together in the kitchen. Our space very small and we drive one another nuts, but I think I do most of the driving...at least in her mind! Add the scallions and tomatoes to a large salad bowl with the mozzarella pearls and you are in the home stretch.
Add the shaved cucumber to bowl and season with salt and freshly ground pepper, top with REAL bacon bits(okay, not really vegetarian, but maybe as close as I get), and croûtons I made from "Turkey's" homemade bread, and dress it. I used the dressing shown, a balsamic vinaigrette, and devoured it!
Earl Cooks Cucumber Salad with Mozzarella Pearls & Tomatoes
The genesis of this recipe comes from Lydia Bastianich, although I doubt she would want credit. Sometimes, just to take a break from our meat-centric diet, I prepare something almost vegetarian for dinner. This is one of those dishes. It is very simple and surprisingly satisfying.
Ingredients
- 1 small Cucumber
- 8 oz. Mozzarella Pearls
- 10-15 Cherry or grape totatoes, halved
- 2-3 Green Onions/Scallions
- to taste Salt & Fresh Ground Pepper
- to taste Balsamic Vinaigrette Dressing
- to taste Croûtons & Real Bacon bits
Instructions
To prepare the cucumber tart with one that is smaller or an English (hothouse) cucumber to reduce the number of seeds. I use my trusty 'Y' vegetable peeler and just draw the peeler lengthwise down the peeler, making repeated passes until I reach the seed core, then I rotate the cucumber and do the same on the next side until all of the most solid flesh is removed. I don't recommend using the first pass on each side which is all outer skin and quite tough.(You could also use a mandolin for this process). We now slice a few scallions and halve the tomatoes. Add the scallions and tomatoes to a large salad bowl with the mozzarella pearls. Add the shaved cucumber to bowl and season with salt and freshly ground pepper, top with REAL bacon bits. Dress with vinaigrette, and it's ready to eat!
Details
Prep time: Total time: Yield: 2 meal size servings
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