Tomato Mozzarella Avocado Salad
A refreshing and colorful summer salad with juicy tomatoes, creamy mozzarella, ripe avocado, and a tangy balsamic-olive oil dressing. Perfect for BBQs and quick lunches.
Equipment
- Sharp knife, Cutting board, Salad platter or shallow serving bowl, Small bowl, Spoon or whisk
Ingredients
For the Salad:
- 2 large ripe tomatoes sliced (or 1 ½ cups cherry tomatoes, halved)
- 1 large avocado peeled, pitted, and sliced
- 8 ounces fresh mozzarella sliced or torn (bocconcini or ciliegine also work)
- 1/4 cup fresh basil leaves whole or torn
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt to taste
- Freshly ground black pepper to taste
Instructions
Prepare the Ingredients
- Wash and slice the tomatoes (or halve cherry tomatoes). Slice avocado just before assembling.
Assemble the Salad
- Arrange tomato, mozzarella, and avocado slices on a serving platter. Tuck in fresh basil leaves.
Make the Dressing
- Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl.
Drizzle and Serve
- Spoon the dressing over the salad just before serving.
Notes
Add lemon juice to avocado slices to prevent browning.
Use a serrated knife for cleaner tomato slices.
Let mozzarella come to room temperature for best flavor.