Recipe: Tomato, Mozz, Avocado & Basil Salad
- 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
In a large bowl, combine tomatoes:
Toss in the mozzarella, fresh basil and parsley (add glass of wine):
In a small bowl - or in my case, glass - whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
WARNING: this hour of letting the mixture sit in the fridge will seem like eternity. Refer to glass of wine and find something good on TV. Just when you think you can’t possibly wait ten more minutes, smear some olive oil and garlic on fresh bread, and pop in the oven for 5-10 minutes.
Prepare your nostrils for some serious uh-mazing scents…
Just before serving the salad, stir in the main event (avocado):
Toss it all together. Pour (and I use the term ‘pour’ quite literally here) over the toasted bread, and for the love of god, EAT.