Name: Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 3 ripe plum or vine tomatoes, assorted colors, cut into wedges; 1 large cucumber, peeled if thick-skinned, halved lengthwise and thinly sliced; 2 ripe avocados, peeled, pitted, and cut into 1/2-inch slices; 8 oz fresh mozzarella (bocconcini or small ball mozzarella), torn into bite-sized pieces; 3 tablespoons basil pesto (homemade or high-quality jar); 2 tablespoons extra-virgin olive oil; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon white balsamic vinegar; Salt and freshly ground black pepper, to taste; 2 tablespoons toasted pine nuts or sunflower seeds, lightly crushed; 1 small shallot, finely sliced (optional); Flaky sea salt and torn basil leaves for garnish; Freshly ground black pepper to finish

Description

An elegant salad featuring ripe tomatoes, creamy avocado, cool cucumber, and fresh mozzarella, all brought together with a basil pesto vinaigrette.

Ingredients

Scale

3 ripe plum or vine tomatoes, assorted colors, cut into wedges
1 large cucumber, peeled if thick-skinned, halved lengthwise and thinly sliced
2 ripe avocados, peeled, pitted, and cut into 1/2-inch slices
8 oz fresh mozzarella (bocconcini or small ball mozzarella), torn into bite-sized pieces
3 tablespoons basil pesto (homemade or high-quality jar)
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon white balsamic vinegar
Salt and freshly ground black pepper, to taste
2 tablespoons toasted pine nuts or sunflower seeds, lightly crushed
1 small shallot, finely sliced (optional)
Flaky sea salt and torn basil leaves for garnish
Freshly ground black pepper to finish

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Instructions

Prepare the vegetables by placing tomato wedges in a large bowl, adding cucumber slices, and scattering torn mozzarella.
Chill the bowl briefly so ingredients stay cool when plating.
Make the vinaigrette by whisking together basil pesto, olive oil, lemon juice, and white balsamic until smooth. Season with salt and pepper.
Dress gently by pouring half the vinaigrette over the tomato-cucumber-mozzarella mix and toss very gently.
Add avocado slices and finely sliced shallots, drizzling with the remaining vinaigrette sparingly.
Finish with a sprinkle of toasted pine nuts or seeds, torn basil leaves, flaky sea salt, and freshly ground black pepper.
Serve on a large shallow platter, arranging avocado slices like fan-shaped ribbons across the top.

Notes

For best texture, store components separately and assemble just before serving. Avocados should be reserved and added within 10 minutes of serving.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No Cooking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 3g
Sodium: 250mg
Fat: 27g
Saturated Fat: 5g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 7g
Protein: 6g
Cholesterol: 15mg