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Tomato, Avocado & Mozzarella Salad
The fresh flavors and bright colors of this salad immediately make me think of summer when the tomatoes are at their juiciest.
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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. Pair with anything from grilled meats like this hot honey grilled chicken or Mediterranean lamb burgers to pan-seared white fish or cedar plank salmon with brown sugar. Since it’s quick to assemble and only takes a few ingredients it will instantly become a family favorite.
Table of contents
Why You’ll Love This Recipe
- Few easy ingredients. This recipe relies on drawing flavor out of simple ingredients for a flavorful salad. While it’s ideal for summer when tomatoes are at their peak it can easily be made all year round.
Key Ingredients in This Recipe
- 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
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 the avocado and mozzarella to the bowl, stirring gently to combine. Add the lemon juice and season with salt to taste.
Tips and Tricks for This Recipe
How to Store Tomato, Avocado and Mozzarella Salad
Store the salad refrigerated in an airtight container for up to 2 days in advance.
How to Prep This Recipe in Advance
Prep and refrigerate marinated tomatoes and mozzarella according to the recipe below. I recommend waiting to add the diced avocado until just before serving to prevent browning.
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FAQ – Frequently Asked Questions
Can I prep tomato, avocado and mozzarella salad in advance?
Yes! Prep and refrigerate marinated tomatoes and mozzarella. Wait to add the avocado until just before serving to prevent browning.
How do you prevent avocados from browning?
If you’re only using a half of an avocado, the best way to store it is to keep the pit in it, coat it with lemon or lime juice (to keep it from oxidizing), and wrap it in plastic or store it in a plastic bag.
What type of tomatoes are best for tomato avocado and mozzarella salad?
Cherry, grape or plum all work nicely. Halve small tomatoes or dice larger varieties.
Can I add other ingredients to tomato, avocado and mozzarella salad?
Yes! Try adding thinly sliced red onion, diced cucumber, or mixed herbs (like basil, parsley or mint).
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Try these other Tomato Recipes
Tomato, Avocado & Mozzarella Salad
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Ingredients:
- 10 ounces cherry tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, chopped
- 1 medium ripe avocado, diced
- 4 ounces fresh mozzarella cheese, cubed
- 1 teaspoon freshly squeezed lemon juice
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Instructions:
- 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 the avocado and mozzarella to the bowl, stirring gently to combine. Add the lemon juice and season with salt to taste.
Notes:
Pair with your favorite simple grilled meats or pan-seared fish.
Nutrition:
Calories: 212kcal | Carbohydrates: 8g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 22mg | Sodium: 189mg | Potassium: 427mg | Fiber: 4g | Sugar: 2g | Vitamin A: 612IU | Vitamin C: 22mg | Calcium: 160mg | Iron: 1mg
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I could eat this for breakfast, lunch, dinner, and dessert! It’s so good this review doesn’t do it justice (I’d give 10 stars if I could). It’s such a refreshing meal or snack – perfect for summer. Whether it’s to share or just yourself eating directly from the bowl (me), I would highly recommend this to anyone! It’s also such an easy dish, so it’s perfect for people who don’t like to cook or dont have much time. SO GOOD!
So glad you enjoyed! Nothing wrong with eating it straight from the bowl!! Definitely a great “no cook” option! Thanks for sharing!