Mozzarella, Tomato and Avocado Salad

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

From: Ashley
Prep time: 5-10 min
Chill time: 1 hr 

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).