Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Tomato, mozzarella and avocado salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Tomato, mozzarella and avocado salad

    Bursting with fresh flavours

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    • 6 large fresh basil leaves, torn
    • 2 tsp balsamic vinegar
    • 1 clove garlic, chopped
    • 4 tsp extra virgin olive oil
    • 125g tub Laverstoke Park Farm Buffalo Mozzarella, drained and sliced
    • 1 Perfectly Ripe Hass Avocado, peeled, stoned and sliced
    • 1 Cooks' Ingredients Toasted Pine Nuts
    • 4 fresh bay leaves
    • 200g cherry tomatoes on the vine


    1. Preheat the oven to 220C, gas mark 7. Place the tomatoes in a small roasting tin and tuck in the bay leaves. Scatter with the garlic, olive oil and seasoning. Bake for 15 minutes until the tomato skins are bursting.
    2. Meanwhile, share the mozzarella slices between 2 serving plates. Spoon the hot tomatoes and their juice over the mozzarella. Place the avocado slices next to the mozzarella, then scatter with the pine nuts, balsamic vinegar, torn basil and seasoning. Serve with ciabatta to mop up the juices

    Your recipe note

    Edit your recipe note

    Cook's tips

    This recipe makes either a perfect starter for four or supper dish for two.

    Drinks recommendation

    A crisp Italian white is perfect here, with a little bit of texture for the avocado,
    and nuttiness for the pine nuts: La Monetta Gavi
    di Gavi, Piedmont, Italy


    Average user rating

    5 stars