Ingredients
Scale
- 1 cup cherry tomatoes, halved
- 1 medium English cucumber, diced
- 1 cup fresh mozzarella pearls, drained
- 1 cup fresh basil, torn
- 1 large avocado, cubed
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Halve the cherry tomatoes and dice the cucumber into bite-sized pieces.
- Tear the fresh basil leaves gently.
- Cube the avocado and lightly toss with a small drizzle of dressing to prevent browning.
- In a large bowl, combine cucumber, cherry tomatoes, mozzarella pearls, and basil.
- Layer avocado on top to keep it intact while mixing.
- In a small jar, shake olive oil, balsamic vinegar, garlic, salt, and pepper until emulsified.
- Drizzle half the dressing over the salad and gently fold to coat.
- Serve immediately or chill up to 2 hours. Finish with extra sea salt and cracked pepper if desired.
Notes
- Avocados brown quickly, so toss with dressing immediately after cutting.
- Best enjoyed fresh but can be refrigerated briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian