Description
This avocado tomato mozzarella salad with basil pesto is fresh, colorful, and packed with flavor. It is a perfect 10-minute side or light summer meal.
Ingredients
- ½ pound red cherry tomatoes, halved
- ½ pound yellow cherry tomatoes, halved
- 2 ripe avocados, diced
- 1 medium cucumber, sliced
- ⅓ cup red onion, finely diced
- 8 oz small fresh mozzarella balls (ciliegine or pearls)
- ¼ cup basil pesto (store-bought or homemade)
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- Slice cherry tomatoes in half, dice the avocados, and slice the cucumber. Finely chop the red onion.
- In a large mixing bowl, combine the tomatoes, avocado, cucumber, red onion, and mozzarella balls.
- In a small bowl, whisk together basil pesto and lemon juice. Adjust consistency with 1 teaspoon of water if needed. Season lightly with salt and pepper.
- Pour the dressing over the salad and gently toss to coat all ingredients evenly without mashing the avocado.
- Serve immediately, or refrigerate for up to 30 minutes before serving to allow flavors to meld.
Notes
- This salad is best enjoyed fresh.
- If making ahead, combine everything except avocado and dressing, then add those right before serving to keep the salad vibrant.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean