Post-Hike Italian Salad – Fast, Fresh, and Family-Friendly
This Post-Hike Italian Salad is crisp, cool, and loaded with fresh flavor—perfect after a long day of travel. Quick to make, kid-approved, and ideal for balancing out a hearty pasta dinner.
TABLE OF CONTENTS
Snackable Caprese Salad Remix
Prep time: 10 min | Cook time: 0 min | Kid-approved
A crisp, tangy, no-cook banger for busy weekdays, lazy weekends, or whenever you need a bowl of joy.
This is the kind of snack-meal hybrid that hits every note: creamy mozzarella, crunchy cukes, juicy tomatoes, and that perfect zing from vinegar and olive oil. No cooking. No stress. Just mix, sit back, and vibe.
Ingredients:
- 1 pint organic grape tomatoes, halved
- 3 mini cucumbers, sliced
- 1 small red onion, thinly sliced
- 8 oz fresh mozzarella pearls
- Extra virgin olive oil (EVOO), to taste
- Red wine vinegar, to taste
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Instructions:
- Add the halved tomatoes, sliced cucumbers, red onion, and mozzarella pearls to a large bowl.
- Drizzle generously with EVOO and a splash (or two) of red wine vinegar.
- Season with kosher salt and black pepper.
- Toss gently to coat, then let sit for 10 minutes to let the flavors meld.
- Serve with a spoon, a fork, or straight from the bowl—no judgment.
Optional Upgrades:
- Add torn fresh basil or a sprinkle of dried oregano
Want to bulk it up? Add:
- A scoop of farro or cooked chickpeas
- A smear of hummus underneath like a salad “base”
- Toasted pita chips or a warm flatbread on the side
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