Monday, July 16, 2012

Avocado, Tomato & Mozzarella Salad

Is it Mexican?  Is it Italian?
I don't know.
Let's just call it a delicious hybrid.

Mix the following:
2 chopped tomatoes
2 chopped avocadoes
(squeeze half a lemon over avocadoes to keep from turning brown)
1 small, thinly sliced Vidalia onion
~ 1 cup fresh Mozarella bocconcini
A generous pinch of dried basil or Italian seasoning
Salt and pepper, to taste
~ 1 Tbsp balsamic vinegar
~2 Tbsp olive oil
Handful of fresh, torn basil

Eat it as a salad.
Eat it as a light side dish, paired below with broiled tilapia.
Eat it with tortilla chips.  (Like my husband.)

So darn delicious!

The textures and flavors are a match made in culinary heaven.
Especially if you are fortunate enough to get your hands on some
red, juicy, garden tomatoes.

Happy {Summer} Eatin'!

~photos by b~

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