Tomato salad with avocados, mozzarina and fresh basil
- Preparation 10 min
- Servings 4
- Freezing I do not suggest
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🍅 The summer salad that takes you to Italy
This tomato, avocado, mozzarina and fresh basil salad is the kind of side dish that makes you say “wow summer has arrived”. Juicy tomatoes in varied colors, creamy avocados, fresh mozzarina torn by hand and basil that explodes in the mouth, all drizzled with quality olive oil and balsamic vinegar. It’s fresh, it’s vibrant, it’s absolutely delicious. The kind of recipe you prepare for BBQs with friends, patio picnics or simply when you want a side dish that tastes like summer without complicating your life. Served with a good crusty baguette for soaking, this salad instantly becomes the highlight of the meal.
🔥 A quick side that impresses every time
The beauty of this salad is that it requires barely 10 minutes of preparation and zero cooking. No complicated technique, just quality fresh ingredients assembled intelligently. The key to success lies in choosing ripe and flavorful tomatoes, firm but ripe avocados, and especially quality fresh mozzarina that you tear by hand rather than cutting with a knife. This irregular texture allows the dressing to better cling to the cheese. It’s simple, it’s quick, it’s spectacular.
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🔪 Tear basil and mozzarina by hand
Using hands rather than a knife to tear basil and cheese creates irregular edges that catch dressing better. A knife crushes basil leaves and releases bitter compounds, while tearing preserves their aromatic freshness. Torn cheese also offers more surface to absorb oil and vinegar.
🌡️ Choose room temperature tomatoes
Cold tomatoes from the fridge lose much of their flavor and aroma. Taking tomatoes out 30 minutes before preparing the salad allows their aromas to fully develop. Lukewarm tomatoes release their natural sugars and create an incomparably richer taste experience.
⏱️ Serve immediately after assembly
This salad quickly loses its crunch and freshness once seasoned. Oil and vinegar make tomatoes release water and soften avocados. Assembling just before serving guarantees that perfect texture between crunchy tomatoes, creamy avocados and fresh basil.
❄️ Use quality olive oil and balsamic vinegar
With so few ingredients, the quality of oil and vinegar makes all the difference. A fruity extra virgin olive oil and real Modena balsamic vinegar transform this simple salad into a gastronomic experience. Cheap versions give a bland and disappointing result.
🔥 Choose firm but ripe avocados
An avocado that’s too ripe becomes mushy and falls apart in the salad, an avocado that’s too firm lacks creaminess and taste. Press lightly: it should yield under gentle pressure without crushing. This perfect texture creates ideal contrast with juicy tomatoes and fresh cheese.
Ingredients
- 3 tomatoes in different colors, sliced
- 2 firm but ripe avocados, cut in half then sliced
- 250 g (8.8 oz) fresh mozzarina cheese, torn into pieces by hand (or 8 balls of bocconcini cheese)
- A large handful of fresh basil leaves, torn into pieces by hand
- Good quality extra virgin olive oil
- Good quality balsamic vinegar
- 1 crazy bread baguette (olives and herbs or something like that)
- Fleur de sel and pepper from the mill
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Preparation
- On a large serving plate, arrange tomato slices then add avocados on top.
- Tear mozzarina cheese by hand into irregular pieces and distribute over the salad. Tear basil leaves by hand and scatter over everything.
- Drizzle with a generous stream of extra virgin olive oil, followed by 4 to 5 capfuls of balsamic vinegar. Season with fleur de sel, pepper to taste and serve immediately. Use the bread baguette to get all the flavors left at the bottom of the dish.
Not recommended. Tomatoes release water, avocados brown and basil blackens. Prepare ingredients separately up to 2 hours in advance and assemble at the last moment for optimal results and impeccable presentation.
Yes. Bocconcini, burrata or mozzarella di bufala work very well. Avoid bagged shredded mozzarella which lacks freshness and texture. Fresh cheese makes all the magic of this summer salad.
Heirloom tomatoes in varied colors (red, yellow, orange) offer the best taste and most beautiful presentation. Avoid pale supermarket tomatoes out of season that lack flavor. Prioritize local tomatoes in full summer season.
Drizzle lightly with a stream of lemon juice right after slicing. Acidity slows oxidation. For this recipe, assembling immediately remains the best solution as balsamic vinegar plays the same protective role.
Absolutely. Thinly sliced red onions, Kalamata olives, toasted pine nuts or capers add complexity. Respect the minimalist spirit of the recipe: don’t overload to let each ingredient shine.
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