It is a decided fact that you cannot take a good photo of beautiful, snow white mozzarella once it’s been tossed with balsamic vinegar. The good news is, this salad is DELICIOUS. It’s what got me eating avocado finally after a good two years of living in California and turning my nose up the stuff. It also got my roommate eating tomatoes, so I’m pretty sure this salad has secret magic in it.
Best of all, it can be thrown together in the miniscule time it takes you to chop up 4 little ingredients. I was so hungry when I got home from yoga last night that I was literally was “throwing” the salad together. It was as if there was a race between me and my stomach–if I win, I get fed, if my stomach wins, I die of starvation.
That all said, this is delicious Californian start to any meal or a meal in itself and shows off the best of California summer produce.
Tomato Mozzarella Avocado Salad
serves 2-4 as a side
- 1 ripe tomato
- 1 ripe avocado
- 3 golf ball sized fresh bocconcini or a handful of smaller sized mozzarella balls, the kind found in a container of water
- 3 cloves of raw garlic (this will make for a spicy salad, which is delicious, but you can adjust to your own taste)
- balsamic vinegar
- olive oil
- salt & pepper
…I’m not sure instructions can get any easier than this….
- Chop tomato and avocado; toss into bowl (for full disclosure…I get rid of the tomato seeds…they’re a culinary pet peeve of mine)
- Chop bocconcini into bite sized pieces, if using small mozzarella balls, slice in half; toss into bowl
- Finely chop garlic cloves; toss into bowl
- Drizzle contents of bowl with 2 parts balsamic vinegar and 1 part olive oil
- Salt & pepper to taste
- Enjoy!
A Gilt Nutmeg 
how have you been turning your nose up at avocado? that stuff is like manna from heaven. so tasty, so delicious. if i had known about this we would have had beef. 🙂