Info
- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 109 Times
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Avocado, Tomato, and Mozzarella Salad
Cookbook
Red, white, and green are the colors of the Italian flag and are echoed in this Italian dish.
Yield : 4 servings
Prep Time : 15 mins
Cooking Time : 5 mins
Ingredients
- 4 small plum tomatoes, halved
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper
- 2 garlic cloves, thinly sliced
- 2 scallions, white and green parts, finely chopped
- 6 oz (150g) small buffalo mozzarella balls, torn in half
- 2 tbsp balsamic vinegar, plus more for serving
- 2 tbsp nonpareil capers, drained and rinsed
- Basil leaves, roughly chopped
- 2 ripe Hass avocados, pitted, skinned, and quartered
Directions
1. Position a rack 6 in (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.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
432 kcal
25 % daily value
33 % daily value
4 % daily value
704 mg
49 mg
12 g
4 g
8 g
15 g
34 mg
698 mg
10 g
38 g
7 % daily value
