Description
A refreshing summer salad featuring buttery avocado, zesty cherry tomatoes, and fresh mozzarella, drizzled with olive oil and balsamic vinegar.
Ingredients
Scale
- 2 ripe avocados, sliced
- 2 cups fresh cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, halved
- 1 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly cracked black pepper, to taste
Instructions
- Prep your ingredients: Rinse the cherry tomatoes and basil leaves under cool water. Slice the avocados in half, remove the pit, and carefully scoop out the flesh to slice into wedges.
- Combine the base: In a large mixing bowl, gently combine the halved cherry tomatoes and mozzarella balls. Be careful not to squish the tomatoes.
- Add the avocado: Gently fold in the sliced avocados, taking care to keep them intact as much as possible.
- Dress it up: Drizzle the extra virgin olive oil and balsamic vinegar over the salad. Sprinkle a pinch of salt and freshly cracked black pepper to enhance the flavors.
- Layer in the basil: Lastly, add the fresh basil leaves, tucking them in among the juicy layers of tomatoes and mozzarella.
- Final toss: With clean hands or gentle utensils, toss everything together just enough to coat it lightly in the dressing. Be gentle to keep the avocado and mozzarella intact.
- Serve and enjoy: Transfer the salad to a beautiful serving dish, garnish with extra basil if desired, and serve right away.
Notes
Make ahead by preparing the tomato and mozzarella mixture a few hours in advance. Add the avocados and dressing right before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg