Avocado, Tomato, and Mozzarella Salad
- 4 small plum tomatoes, halved
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper
- 2 garlic cloves, thinly sliced
- 2 scallions, white and green parts, finely chopped
- 6 oz (150g) small buffalo mozzarella balls, torn in half
- 2 tbsp balsamic vinegar, plus more for serving
- 2 tbsp nonpareil capers, drained and rinsed
- Basil leaves, roughly chopped
- 2 ripe Hass avocados, pitted, skinned, and quartered
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, leaves (1)
- Hass avocados, ripe pitted (2)
- Plum tomatoes, small (4)
- Scallions (2)
- Condiments
- Balsamic vinegar (2 tbsp)
- Nonpareil capers (2 tbsp)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil, extra virgin (1/4 cup)
- Salt and freshly ground black pepper (1)
- Dairy
- Buffalo mozzarella balls, small (6 oz)
Preparation
Read recipe preparation on cookstr.com
Social Stats
48.4Rating
1-100
1-100
9Tweets
29Facebook
Shares
Shares
1StumbleUpon
Views
Views
61PinterestPins
Recipe Stats
Published January 4, 2012 (1 year ago).
68 people saved this recipe.
