2tbspseasoned rice vinegar**We LOVE a tangy vinaigrette. If you don't, use less vinegar, to taste.
1clove of garlic, finely minced
Pinch of crushed red pepper flakes, to taste
Sea salt and freshly cracked black pepper, to taste
Salad:
1English cucumber, halved lengthwise & quartered
1largehandful cherry tomatoes, halved
1cupmozzarella balls, drained & halved
¼yellow onion, sliced
Several fresh basil leaves, hand torn
Sea salt and freshly cracked pepper, to taste
Instructions
Prepare the vinaigrette by combining the olive oil, rice vinegar, minced garlic, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, in a small glass jar. Seal with a lid, shake well, and set aside to allow the flavors time to mingle, until needed.
Prepare the salad by combining the cucumber, tomatoes, mozzarella balls, onion, and torn basil leaves in a bowl.
To serve, shake the vinaigrette very well then drizzle a bit on top of the salad, to taste; toss to coat evenly. Season with sea salt & freshly cracked pepper, to taste.
Serve immediately, or prepare up to 2 hours ahead of time, tossing occasionally.