My mom recently gave me pots of basil, cilantro, parsley, and thyme and I have been itching to find just the right recipe to use them in for the first time. When I saw this recipe posted on Ashley's blog, I new I would be making it as soon as possible.
I made it for our Memorial Day celebration and it was a great cool salad to have on a 90 degree day here in Chicago. About half the people ate it as a salad on its own, and half put it on slices of bread, and it was great both ways!
Mozzarella, Tomato and Avocado Salad
Ingredients:
1 container cherry tomatoes, cut in half or quartered if large
1 carton fresh mozzarella cheese pearls, drained (cut in half if desired)
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 to taste
Baguette - optional
Directions:
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
3. Cover and refrigerate for 1 hour before serving
4. Just before serving, stir in chopped avocado. Serve with slotted spoon and bread (if desired).
Directions:
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
3. Cover and refrigerate for 1 hour before serving
4. Just before serving, stir in chopped avocado. Serve with slotted spoon and bread (if desired).
