- 1 pint cherry tomatoes
- 8 oz mini mozzarella cheese balls
- 1 large avocado pitted and cubed
- ¼ cup fresh basil cut into thin strips
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze
- Sea salt to taste
- Freshly ground black pepper to taste
1 Chef’s Knife
1 Wooden Cutting Board
1 Large Mixing Bowl
1 Set of Salad Tongs
1 Glass Measuring Cup
Prepare the Tomatoes: Start by rinsing the cherry tomatoes thoroughly under cold running water to remove any dirt or residue. Pat them dry gently with a clean kitchen towel to prevent excess moisture from watering down the salad. Place the tomatoes on a cutting board and carefully slice each one in half lengthwise. If any tomatoes are larger, cut them into quarters so that all pieces are similar in size for even flavor distribution. Cube the Avocado: Take a ripe but firm avocado and place it on the cutting board. Using a sharp knife, cut it lengthwise all around until you meet the pit. Twist the two halves apart gently and remove the pit by either carefully tapping and twisting the knife or scooping it out with a spoon. Score the flesh in a crisscross grid pattern without piercing through the skin, then scoop out the cubes with a spoon, trying to keep the pieces intact for a nice presentation. Slice the Fresh Basil: Stack the basil leaves neatly on top of each other and roll them into a tight bundle. With a sharp knife, slice across the roll to create thin ribbons—a technique called chiffonade. This method helps release the basil’s fresh aroma and adds a beautiful texture to your salad. Combine the Ingredients: In a large, wide mixing bowl, add the halved cherry tomatoes, mini mozzarella balls (drained if packed in liquid), avocado cubes, and chiffonade basil ribbons. Using a wide bowl allows you to toss the salad gently without crushing the delicate avocado pieces. Season and Dress the Salad: Sprinkle sea salt and freshly cracked black pepper evenly over the combined ingredients. Drizzle high-quality extra virgin olive oil over the salad, ensuring every bite gets a light coating of the rich oil. Follow with a drizzle of balsamic glaze, which adds a sweet and tangy flavor that perfectly balances the creamy mozzarella and avocado. Toss Gently and Serve: Using salad tongs or two large spoons, carefully lift and fold the salad from the bottom, tossing gently to mix everything without breaking up the avocado or mozzarella. Make sure all ingredients are lightly coated with the dressing. .Serve immediately to enjoy the freshness of the basil, the creamy texture of the avocado, and the bright flavor of the tomatoes at their best.
- Always use ripe but firm avocados to prevent mushiness during tossing.
- Mini mozzarella balls (bocconcini or ciliegine) work best for presentation, but you can cube larger mozzarella for the same taste.
- For a vegan alternative, swap mozzarella with marinated tofu cubes or plant-based mozzarella.
- Balsamic glaze offers a sweeter, richer flavor than balsamic vinegar; reduce vinegar in a saucepan if you can’t find glaze.
- Serve immediately after tossing to maintain the avocado’s bright color and texture.
