Avocado, Mozzarella and Olive Salad
"This very tasty and easy salad is out of a Bon Appetit and I think it originated in a London restaurant. Whatever, it is very, very good and goes well with rice dishes. Enjoy."
photo by FrenchBunny
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
3 cups
ingredients
- 4 plum tomatoes, seeded and chopped
- 1⁄4 cup black olives, pitted and coarsely chopped
- 1⁄4 cup olive oil
- 3 tablespoons fresh basil, thinly sliced
- 2 1⁄2 tablespoons white wine vinegar
- 1 avocado, peeled, pitted and cube
- 1 cup fresh water packed mozzarella cheese, coarsely chopped and drained
- salt and pepper
directions
- Toss first 5 ingredients in a large bowl.
- (can be made about 6 hours ahead, covered and chilled).
- Stir in avocado and mozzarella.
- Season to taste.
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Reviews
-
We really enjoyed this salad. Have to agree with the other reviewer and say that the oil can really be cut back. I had cut the recipe in half first since we were only 2 and it was just for a side salad. Definitely does not need that much oil. Make sure you use fresh basil because the flavor of the salad will make a big difference. I also bought the mozzarella little balls so no need to chop them. This was a very quick salad to put together, made it in the morning and just added the avocado when it was time to eat lunch. Great tasting salad that I would make again. Thanks for sharing Halifax Liz -
This was easy to prepare, enjoyed the avocado with the cheese and tomatoes. Only change I will make is to cut back on the vinegar and olive oil next time. But very refreshing.
RECIPE SUBMITTED BY
This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
