This salad is zesty and refreshing as the vinegar from the pickled onions combines with the flavors of the fresh vegetables, olive oil, and cheese.
1
2 cups
onion, red (thinly sliced)
½ cup
vinegar, white
½ cup
water
2 tbsp
sugar
Combine vinegar, water, and sugar in a small saucepan and bring to a boil. Add the onions and simmer until soft. Bottle onions with their juice overnight before using.
2
3 cups
cucumbers (thinly sliced)
1½ cups
cherry tomatoes (quartered)
1 cup
picked red onion
8 oz
mozzerella (diced)
½ cup
basil (shredded)
3 tbsp
picked red onion juice
3 tbsp
olive oil, extra-virgin
1 tsp
black pepper
1 tsp
salt
Combine ingredients in a large bowl and toss. Chill before serving.