Italian Salad – mozzarella, tomato and avocado

This is a delicious summer salad and its a really quick recipe with one simple rule, everything has to be amazingly ripe. The tomatoes can be substituted for normal ones easily, so long as they are ripe. The avocado must be beautifully soft and ready to eat.

  • 2 Beef tomatoes or 4 normal ones
  • 1-2 balls of good quality mozzarella
  • 2 Avocados
  • Juice of 1 lemon
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp balsamic vinegar
  • Handful basil, chopped/torn

Optional extras

  • 2 handfuls rocket
  • drizzle of honey
  • Chopped fresh mint
  • 2 tbsp seeds
  • Drizzle of chilli oil
  • Torn up slices prosciutto

Slice the tomatoes thinly and place on a plate/platter. Sprinkle some salt over them.

Tear up the mozzarella. Add it on top of the tomatoes.

Split your avocados and use a teaspoon to scoop out balls directly onto your serving plate/platter.

Make the dressing by mixing the lemon juice, oil and balsamic with a little seasoning. Have a taste and add a bit of honey if it is too tart.

Pour the dressing over the platter and add any optional extras as you wish.

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