Tomato salad with avocados, mozzarina and fresh basil

Name: Tomato salad with avocados, mozzarina and fresh basil
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Québécoise
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

Preparation 10 min
Servings 4
Freezing I do not suggest

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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.