This is such a simple, refreshing salad, that is absolutely perfect for a hot, sunny day. The key is to use good quality ingredients - heritage tomatoes are my preference (but vine ripened or cherry are fine), creamy mozzarella and a ripe avocado. Make sure that the tomatoes have been out of the fridge for a while and are up to room temperature, or you'll lose some of the flavour.
Probably heresy, but I also sometimes include a few quartered green olives (fresh rather than tinned), but they are completely optional. Finally I like to drizzle over some extra virgin olive oil and an aged balsamic, which just makes the salad zing.
Serves 2
1 ripe avocado
2 large vine tomatoes or equivalent
125g mozzarella
Handful of green olives (optional and not traditional!)
Basil leaves
Extra virgin olive oil
Balsamic vinegar
- Peel and stone the avocado.
- Drain the mozzarella.
- Cut up the avocado and tomatoes, and tear the mozzarella and scatter over the plate.
- Throw on the basil leaves and season.
- Drizzle over the olive oil and balsamic vinegar.
- Serve with fresh, crusty bread.
