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.

Avocado, Tomato, and Mozzarella Salad

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    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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