Everyone enjoys a fresh tomato / basil / mozzarella salad, right? Well, this variation of that will knock your socks off! It is seriously yummy, and (you guessed it!) super simple.
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1 container cherry tomatoes, cut in half
1 carton fresh mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 cup basil, julienned
2 tablespoons fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper
baguette-optional
1. In a large bowl, combine the tomatoes, mozzarella, basil and parsley, set aside.
2. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato
mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
3. Just before serving the salad, stir in the chopped avocados. Serve salad with
slotted spoon.
1 carton fresh mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 cup basil, julienned
2 tablespoons fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper
baguette-optional
1. In a large bowl, combine the tomatoes, mozzarella, basil and parsley, set aside.
2. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato
mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
3. Just before serving the salad, stir in the chopped avocados. Serve salad with
slotted spoon.
I served it along side a shrimp dish (the recipe for which I plan to share later this week) and Texas toast. It was one of my favorite dinners I've made in a long time. The original recipe says to serve it with a toasted baguette, which would be great too!
recipe credit: valsocal
1 comment:
This looks so good! And would be great for spring/summer! Especially with shrimp too! I'll definitely have to try to make it! Thanks for sharing the recipe! :)
Lauren
http://laurensweetnothings.blogspot.com/
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