Ingredients:
- medium English Cucumbers
- oz Fresh Mozzarella (Bocconcini or Ciliegine), drained
- medium Heirloom or Ripe Roma Tomatoes
- cup packed Fresh Basil Leaves
- /4 cup Extra Virgin Olive Oil
- Tablespoons Fresh Lemon Juice
- small clove Garlic, minced finely
- teaspoon Dijon Mustard
- /2 teaspoon Kosher Salt
- /4 teaspoon Freshly Ground Black Pepper
- Balsamic Glaze, for drizzling (optional)
Instructions:
- Prepare the Cucumbers: Slice both cucumbers crosswise into uniform rounds, about 1/4 inch (6 mm) thick. Lay slices out on paper towels, season lightly with salt, and cover with another layer of paper towels for 15 minutes to wick out excess moisture.
- Prepare the Tomatoes & Mozzarella: Slice the tomatoes into rounds similar in thickness to the cucumbers. Slice the mozzarella balls in half if they are large. Pat all cheese and tomato slices dry with paper towels.
- Make the Basil Vinaigrette: Combine basil, olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper in a small food processor. Pulse until the basil is finely incorporated and the dressing is smooth and bright green. Taste and adjust seasoning if necessary.
- Assemble the Stacks: On a serving platter, begin building the stacks: Cucumber round (base) -> Tomato slice -> Mozzarella piece. Aim for three layers for stability.
- Dress and Finish: Drizzle a small amount of the basil vinaigrette over each assembled stack. If using, finish with a delicate drizzle of balsamic glaze over the top.
- Chill (Optional but Recommended): If time allows, refrigerate for 15 minutes before serving to allow the flavours to marry. Serve immediately.