Avocado Tomato And Mozzarella Salad

1. 1

   Cut the avocados in half and remove the stone. Peel the skin off carefully in long ribbons.

2. 2

   Place each half cut face down onto a choppingboard and slice it almost through lengthways leaving a hinge on the thin end.

3. 3

   Put each sliced half onto a plate and press down a little and you'll find it will fan out into an attractive shape.

4. 4

   Arrange the tomato slices with alternate slices of mozzarella.

5. 5

   Place the vinegar sugar oil and plenty of seasoning into a screwtopped jar and shake until well combined. Drizzle over the salads and scatter the basil on top.

6. 6

   This salad represents the italian flag and is always dressed with the bright green leaves of fresh basil. If you're going to keep it at all squeeze a little lemon juice over the avocado cover with cling film and put it in the fridge. The real mozzarella di bufola or buffalo milk mozzarella from Naples has a unique texture and flavour.

* Per serving · 4 servings · Values may vary.

No additional tips available.