Mozzarella, Avocado, And Tomato Salad With Vinaigrette
This refreshing salad combines creamy mozzarella, ripe avocado, and juicy tomatoes, all drizzled with a tangy vinaigrette. It's a perfect dish for a light lunch or as a side for dinner.
This recipe is italian style, lunch, scaled for 4 servings, with 15 min prep.
Prep: 15 min · Total: 15 min · Serves: 4
Quick cooking notes
- Core ingredients include black pepper, ripe avocado, cherry tomatoes, balsamic vinegar.
- Follow all 6 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 4 servings.
Ingredients
- 1 tsp black pepper
- 2 pieces ripe avocado
- 250 g cherry tomatoes
- 1 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 10 g fresh basil leaves (chopped)
- 200 g fresh mozzarella
Instructions
- Slice the fresh mozzarella into bite-sized pieces and place them in a large salad bowl.
- Cut the ripe avocados in half, remove the pit, and scoop the flesh out with a spoon, then slice it into chunks.
- Halve the cherry tomatoes and add them to the bowl with the mozzarella and avocado.
- In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and black pepper to create the vinaigrette.
- Pour the vinaigrette over the salad and gently toss to combine all the ingredients.
- Sprinkle the chopped fresh basil leaves on top before serving.
Nutrition (per serving)
- Calories: 290
- Protein: 6 g
- Fat: 25 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Sugar: 3 g
- Sodium: 300 mg
Nutrition values are estimates based on stored ingredient totals and serving size.
Related recipes by cuisine or ingredients
- Rigatoni Caprese with Fresh Mozzarella and Basil
- Roasted Eggplant and Mozzarella Sandwiches
- Sautéed Cherry Tomatoes with Pine Nuts
- Roasted Red Pepper and Mozzarella Subs
- Sicilian Pasta Salad with Olives and Cherry Tomatoes
- Watermelon, Tomato, and Feta Salad
- Four Color Fusilli Pasta Salad
- Italian Rice Salad