Updated: Sep 30
I said "mmm" through every single bite. Juicy, garden-fresh yellow and red tomatoes, buttery avocado, and buffalo mozzarella gets christened with olive oil, cracked pepper, and everything seasoning. Then some rained-down torn cilantro leaves. This salad is mildly zesty and refreshing at the same time. Choose ingredients at the height of ripeness--this salad will sing.
"Nothing says summer-fresh like this salad. It's best to serve right after making it, because although the tomatoes provide some acid, there isn't lemon or lime to prevent the avocado from oxidizing after an hour or so. Make it, serve it."
Notes: Olive oil is extra-virgin.
TOMATO AVOCADO SALAD WITH MOZZARELLA
Ingredients: 2 red tomatoes, 2 yellow tomatoes, 2 avocados, 8 oz. buffalo mozzarella, 2 Tbsp. torn cilantro leaves, 1 tbsp. olive oil, 1 tsp. everything seasoning, 1/2 tsp. cracked pepper, pinch of sea salt.
1. Cut tomatoes, avocado, and mozzarella into 1-inch pieces, tip into bowl.
2. Drizzle over olive oil, then follow with everything seasoning, salt and pepper. Fold gently to combine.
3. Scatter torn cilantro over, fold once more. Serve immediately.