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broiling Italian
Avocado, Tomato, and Mozzarella Salad Recipe-988

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Comments: 2


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


  • 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



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 (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

432kcal (22%)
245mg (25%)
20mg (33%)
113mcg RAE (4%)
34mg (11%)
698mg (29%)
10g (48%)
38g (58%)
1mg (7%)

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  • Sabahat

    09.02.13 Flag comment

    Delicious, delicious...!!!

  • karenvogue

    08.31.11 Flag comment

    It is delicious. I have made it twice to rave reviews. The red balsamic vinegar colors the cheese, making it have the unattractive look of chicken although no one cares as it tastes so good. Next time I will try a variation to avoid this.


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