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Avocado Tomato Mozzarella Salad

A Mediterranean-inspired fresh salad combining creamy avocado, juicy tomatoes, and tender mozzarella with balsamic dressing
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Prep Time 15 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 large ripe avocados, sliced
  • 3 medium tomatoes, sliced into rounds
  • 8 oz fresh mozzarella, sliced
  • 1/4 red onion, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil leaves
  • Salt and black pepper to taste

Method
 

  1. Wash and dry tomatoes thoroughly. Slice them into 1/4-inch thick rounds, removing the stem end. Pat each slice dry with paper towels to prevent excess moisture from diluting the dressing.
  2. Cut avocados in half, remove pits, and slice into crescents about 1/4-inch thick. Work quickly to maintain their vibrant green color.
  3. Drain fresh mozzarella and pat completely dry. Slice into rounds matching your tomato thickness.
  4. On a large platter, alternate slices of tomato, avocado, and mozzarella in overlapping rows. Scatter thin red onion slices between layers.
  5. Whisk olive oil and balsamic vinegar in a small bowl until emulsified.
  6. Drizzle dressing evenly over arranged ingredients. Season generously with salt and freshly cracked black pepper. Tear fresh basil leaves by hand and scatter over the top.

Notes

Best consumed immediately for optimal freshness. Prepare components separately and assemble just before serving to prevent avocados from browning. Remove mozzarella from refrigeration 20 minutes before serving for better taste. Store leftover components separately in refrigerator for up to 2 days. Not suitable for freezing.