Mozzarella, avocado and tomato salad

Serves: people

A delicious, light dish to enjoy for lunch or as a starter. As always with very simple dishes, the quality of the ingredient is really key, so choose the best quality tomatoes and mozzarella you can afford.

INGREDIENTS

1 ripe avocado
4 ripe but firm vine tomatoes
2504 g buffalo mozzarella (vegetarian versions available)
A handful of fresh basil leaves
1 tablespoon olive oil
1 teaspoon balsamic vinegar
Sea salt

INSTRUCTIONS

Wash and slice the tomatoes.
Drain the mozzarella and cut into 1cm slices.
Halve the avocado and remove the stone. Slice each avocado half in 1cm wide strips.
ARRANGE Arrange the sliced tomatoes, avocado and mozzarella on a serving dish. Wash the basil leaves and tear them over the top of the salad.
In a bowl mix the olive oil, balsamic vinegar and a large pinch of salt. Drizzle over the salad and serve with crusty bread.