Tomato salad with avocados, mozzarina and fresh basil - Le Coup de Grâce

Tomato salad with avocados, mozzarina and fresh basil

Preparation :10 min Cooking :--
Difficulty :easy
Servings :4

This tomato salad with avocados, mozzarina and fresh basil is one of my favorite side dish during the summer. This delicious meal really screams summer time!


  • 3 tomatoes ( different colors ), sliced
  • 2 riped but firm avocados, cut in half then sliced
  • 250g fresh mozzarina cheese, pulled in chunks by hand ( or 8x big bocconcinis cheese )
  • A big handful fresh basil leaves, pulled in small chunks by hand
  • Good quality extra-virgin olive oil
  • Good quality balsamic vinegar
  • 1 crazy good bread baguette ( olives and fine herbs or something like that! )
  • Fleur de sel and ground pepper


  • In a big presentation plate, spread the tomatoes and add the avocado slices on top.
  • Pull the mozzarina cheese and throw all over the salad. Spread the basil leaves on top of it all.
  • Add a drizzle of olive oil and add 4-5 caps of balsamic vinegar. Season with fleur de sel, add pepper to taste then eat immediately. Use the bread baguette to get all the flavors at the bottom of the plate!!!
Created with Sketch. COOK MODE

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Our wine stewards suggest

+- 15$Sartori Valpolicella Superiore

This red from North-Italy that has a good acidity will seem rounder because of the acidity of the tomato.

+- 30$Prà Morandina Valpolicella 2013

One of the best Veneto producers, mostly known for it's whites under the Soave appellation, delivers here a sumptuous red.

Berliner Weisse, Les Trois Mousquetaires

The acidity and the citrus notes of this Berliner Weisse add freshness to this summery dish. The lactic feel of the beer and the cheese will melt together to make an explosion of basil in your mouth!

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