Avocado Tomato and Mozzarella Salad

Photo: flickr user avlxyz

Ingredients

2 smalls ripe avocados

4 ripe tomatoes thinly sliced

115 grams mozzarella thinly sliced

2 tablespoons red wine vinegar

1/2 teaspoon sugar

6 tablespoons olive oil

1 salt and freshly ground black pepper

2 tablespoons shredded fresh basil

Preparation

Cut the avocados in half and remove the stone. Peel the skin off carefully in long ribbons.

Place each half cut face down onto a choppingboard and slice it almost through lengthways leaving a hinge on the thin end.

Put each sliced half onto a plate and press down a little and you'll find it will fan out into an attractive shape.

Arrange the tomato slices with alternate slices of mozzarella.

Place the vinegar sugar oil and plenty of seasoning into a screwtopped jar and shake until well combined. Drizzle over the salads and scatter the basil on top.

This salad represents the italian flag and is always dressed with the bright green leaves of fresh basil. If you're going to keep it at all squeeze a little lemon juice over the avocado cover with cling film and put it in the fridge. The real mozzarella di bufola or buffalo milk mozzarella from Naples has a unique texture and flavour.

Serves 4 as a starter

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Comments

Permalink Suzie
August 5, 2010

The picture looks delicious. I'd add some thinly sliced red onion. Or maybe some olives. Something spicy or briny would greatly and deliciously contrast the creamy avocado and mozzarella.