Mozzarella & avocado salad

  • Vegetarian


2 x 6 cherry tomatoes on the vine
1 clove garlic, chopped
4 tsp extra virgin olive oil
200g Waitrose Burrata cheese (vegetarian) or Garofalo Buffalo’s Mozzarella (not vegetarian), drained and sliced
1 Perfectly Ripe Avocado, peeled, stoned and sliced
10 large fresh basil leaves, torn
2 tsp balsamic vinegar


1. Preheat the oven to 220°C, gas mark 7. Place the tomatoes in a small roasting tin. Scatter with the garlic, olive oil and seasoning. Bake for 15 minutes until the tomato skins are bursting.

2. Meanwhile, share the cheese slices between 2 serving plates. Spoon the hot tomatoes and their juice over the slices. Place the avocado pieces next to the cheese, then scatter with the torn basil leaves and a drizzle of the balsamic vinegar. Serve with ciabatta to mop up the juices.

Mozzarella & avocado salad
  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 20 minutes 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,937kJ
Fat 42.3g
Saturated Fat 16.4g
Carbohydrate 6.1g
Sugars 4.4g
Protein 15.8g
Salt 0.6g
Fibre 3.6g

per serving, using the burrata cheese

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4 stars

Average user rating Based on 4 ratings

This recipe was first published in Tue May 10 09:28:13 BST 2016.