Avocado, mozzarella and tomato salad in a balsamic dressing

    1 hour 15 min

    My daughter calls this "the classic" and every time she comes to stay, she always wants this as her first lunch. Based very loosely on the classic Italian Insalata Tricolore, it's very easy to make, and tastes best with a couple of hours marinating before serving. The ingredient quantities are fairly imprecise - just adapt, adopt, amend as you see fit.

    Languedoc-Roussillon, France
    1 person made this

    Serves: 2 

    • For the salad
    • 1 avocado - peeled, stoned and chopped
    • 10 small cherry or plum tomatoes, halved
    • 1 ball buffalo mozzarella, cut up into bite-sized pieces
    • 1 yellow or red pepper, seeds and pith removed and finely chopped
    • 2 to 3 spring onions or 1 shallot, very finely chopped
    • 1 handful fresh basil leaves
    • For the dressing
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons filtered water
    • 1 teaspoon mild mustard
    • 1 teaspoon caster sugar or runny honey
    • 1 teaspoon dried mixed herbs
    • sea salt and freshly ground pepper to taste

    Prep:15min  ›  Extra time:1hr marinating  ›  Ready in:1hr15min 

    1. Put all of the salad ingredients, except the basil, into a large bowl and mix well. I do this with my hands - it's very satisfying, and helps prevent the avocado and mozzarella from breaking up.
    2. Make the dressing by combining all of the dressing ingredients in a jar, then screw on the lid and shake vigorously. Taste and adjust ingredients if needed.
    3. Give a final shake, then add your desired amount of dressing to the salad bowl and give one gentle turn with a large spoon to mix. Ideally, cover the bowl with clingfilm and leave in a cool place for a couple of hours to marinate.
    4. To serve, ladle into soup-bowls or something similar, then tear up the basil leaves into smallish pieces and sprinkle on top. Serve with toasted chunks of bread - ideally focaccia, but any thick bread will do.

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