Avocado, Tomato and Mozzarella Salad

clock 10 minutes bowl Serves 6


  • 2 tomatoes, sliced
  • 1 punnet multicoloured cherry tomatoes, quartered
  • 2 avocados, halved and sliced
  • 1/4 cup basil leaves, torn, plus extra to serve
  • 1/2 telegraph cucumber, thinly sliced
  • 150g fresh mozzarella balls / bocconcini cheese
  • Salt
  • Pepper
  • Balsamic dressing
  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
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  • 1. Layer the tomatoes, avocados, basil and cucumber on a platter. Tear the mozzarella / bocconcini into pieces and scatter over.

  • 2. To make the dressing, combine the oil and vinegar in a small bowl.

  • 3. Drizzle dressing over the salad and season to taste. Place extra basil leaves on the top to serve.

  • Tip: If you don’t have fresh basil, add a spoonful of pesto to the dressing instead.

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