Tomato Cucumber Crudo

Tomato Cucumber Crudo

This seasonal veggie crudo is a deconstructed salad of sorts, so simple and so inexplicably satisfying on a summer night. I used pickling cucumbers because they’re especially sweet and crisp, but any type will do. Thick slices of the freshest mozzarella you can find will really set it off. I didn’t have any fresh herbs handy, but I highly recommend using them.

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Tomato Cucumber Crudo


Yield: 2 to 4 servings

Cook Time: 5 minutes

Ingredients:

  • 1 large farm or homegrown tomato
  • 4 ounces fresh mozzarella, sliced
  • 1 pickling cucumber (can substitute ¼ medium cucumber), with peel
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • Sea salt and ground black pepper to taste

Directions:

  1. Use a sharp knife to cut stem side away from tomato and slice into rounds about ¼-inch thick. Cut in half and arrange slices on a large plate or platter.
  2. Cut each slice of mozzarella into 3 even pieces and layer over top of tomatoes. If you’re using fresh herbs (basil or oregano would go well), arrange the leaves on top of the mozzarella.
  3. Cut ends away from cucumber. Stand upright on one flat end and carefully slice into 4 long slabs. Cut in half crosswise, then lengthwise. Arrange cucumber pieces over top of mozzarella, peel-side down for the rounded edges.
  4. Drizzle veggies evenly with olive oil, cider vinegar, salt, and pepper.