The fresh flavors and bright colors of this salad immediately make me think of summer when the tomatoes are at their juiciest.
The fresh flavors and bright colors of this salad immediately make me think of summer when the tomatoes are at their juiciest. This salad makes for the perfect side for any backyard BBQ or when it’s just too hot to cook. Since it’s quick to assemble and only takes a few ingredients it will instantly become a family favorite.
Cherry tomatoes – Cherry tomatoes are a small, juicy variety of tomato with a thicker skin. They are also much sweeter than other varieties of tomatoes. Grape tomatoes can also be used in this recipe. I use a tri-color variety though regular red cherry tomatoes can be used based on availability.
Avocado – When shopping for avocados, look for ones that are firm but “give” slightly when gently squeezed in your hand. You can also remove the top stem, though I prefer to call it a nub, at the top of the avocado – if you remove it and it is green, it’s most likely ready to eat. If it’s brown then it’s probably overripe.
Mozzarella – Chop the fresh, creamy mozzarella into pieces or tear fresh mozzarella into pieces for a more rustic look on this salad. I like to add the mozzarella last so it doesn’t soak up too much of the oil and remains fresh.
How to Make Tomato, Mozzarella & Avocado Salad
Marinate tomatoes. Add the cherry tomatoes, olive oil and garlic to a medium mixing bowl, stirring to combine. Let the mixture sit for about 10 minutes to let the tomatoes marinate.
Add avocado. Cut the avocado in half and remove the pit. Slice the avocado cross-wise then scoop it out so that it is cubed. Add it to the bowl and stir gently to combine.
Add mozzarella. Cut the fresh mozzarella into ½-inch cubes and add into the bowl. Stir until the mozzarella is incorporated then add the lemon juice and season with salt to taste.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these: