Name: Avocado, mozzarella and tomato salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 4 large tomatoes, use different colours or varieties if you have them; 2 avocados, halved and sliced; 1/4 cup basil leaves, torn, plus extra to serve; 16 thin slices cucumber; 150 gram fresh baby mozzarella or bocconcini cheese; salt and freshly ground black pepper; Balsamic dressing; 2 tablespoon olive oil; 1 tablespoon balsamic vinegar

Avocado, mozzarella and tomato salad

Creamy, green and a nutritionist’s dream, avocado is one of nature’s powerhouse foods. This avocado, mozzarella and tomato salad recipe is great served with crusty bread and enjoyed as a tasty side at your next al fresco meal

This recipe first appeared in Food magazine.

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Ingredients

4 large tomatoes, use different colours or varieties if you have them

2 avocados, halved and sliced

1/4 cup basil leaves, torn, plus extra to serve

16 thin slices cucumber

150 gram fresh baby mozzarella or bocconcini cheese

salt and freshly ground black pepper

Balsamic dressing

2 tablespoon olive oil

1 tablespoon balsamic vinegar

Method

Avocado, mozzarella and tomato salad

1.Layer the tomato, avocado, basil and cucumber slices on a platter. Tear the soft cheese into pieces and scatter over.

2.Make the balsamic dressing (see below).

3.Drizzle dressing over salad; season. Add extra basil leaves. Serve with crusty bread.

Balsamic dressing

4.Combine the oil and vinegar in a small bowl or shake together in a jar.

If you haven’t got fresh basil leaves, add a spoonful of pesto to the dressing and drizzle over the salad. – You can swap the mozzarella cheese for feta. If you’re using a telegraph cucumber there’s no need to peel it, but regular cucumber will need the thick skin removed.

Note

Sophie Gray