Avocado, Tomato, and Mozzarella Salad

Red, white, and green are the colors of the Italian flag and are echoed in this Italian dish.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Vegetables

Italian

Appetizer

Ingredients

4 small plum tomatoes, halved		6 oz small buffalo mozzarella balls, torn in half
1/4 cup extra virgin olive oil		2 tbsp balsamic vinegar, plus more for serving
salt and freshly ground black pepper		2 tbsp nonpareil capers, drained and rinsed
2 garlic cloves, thinly sliced		basil leaves, roughly chopped
2 scallions, white and green parts, finely chopped		2 ripe Hass avocados, pitted, skinned, and quartered

directions

Prep: 15 min Total: 30 min (Quick)

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1
Position a rack 6in (15cm) from the source of heat and preheat the broiler. Arrange the tomatoes, cut sides up, on a baking sheet. Season with salt and pepper, and sprinkle with the garlic and scallions. Drizzle 1 tbsp of the oil over the tomatoes.
2
Broil the tomatoes for 4–5 minutes, or until they just begin to soften and the garlic is golden brown.
3
Place the hot tomatoes, garlic, scallions, and all cooking juices in a bowl. Add the mozzarella, remaining 3 tbsp oil, vinegar, capers, and basil and toss gently.
4
Place 2 avocado quarters on each of 4 plates. Divide the tomato mixture evenly over the avocados and drizzle with balsamic vinegar. Serve immediately.

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Avocado, Tomato, and Mozzarella Salad

Ingredients

directions