1/2-3/4cupmozzarella balls(cubed mozzarella works too)
fresh basil, to taste
Instructions
Drain and rinse chickpeas if using canned.
Halve your cherry tomatoes and thinly slice your cucumber. If you'd like, you could also serve the cucumber diced - anything goes when it comes to salads!
In a large bowl, whisk together olive oil, vinegar, salt, and pepper.
Rinse basil in cold water, pat dry, and chop. I usually opt for about 2-3 TBSP basil chiffonade in my salad. Feel free to use more or less if preferred.
Add your veggies, basil, and mozzarella to the dressing bowl and toss to coat.
Optional: drizzle with a little balsamic (I used Roland Balsamic Glaze) and dive in!
Notes
I love this salad best at room temperature.optional extra: balsamic vinegar reduction or glaze for drizzlingYou can give the ingredients a few minutes (or even a little longer while you're prepping dinner) to marinate in the dressing before serving if you'd like. Delicious!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!