Description
Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto: Fresh, vibrant salad bursting with juicy tomatoes, creamy avocado, mozzarella, and zesty basil pesto. Give your taste buds a treat!
Ingredients
Scale
- 2 cups cherry tomatoes, halved (or 4 medium tomatoes, diced)
- 1 large English cucumber (about 12 oz/340g), diced
- 2 medium ripe avocados, pitted and cubed
- 8 oz fresh mozzarella pearls (or ball mozzarella, torn into bite-sized pieces)
- ¼ cup fresh basil leaves, torn or thinly sliced
- 3 tablespoons basil pesto (store-bought or homemade)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Optional: 2 tablespoons pine nuts for garnish
Instructions
- Step 1: Prepare the vegetables Start by washing all your produce thoroughly under cool running water. Pat dry with a clean kitchen towel. Halve the cherry tomatoes (or dice larger tomatoes into ¾-inch pieces), aiming for bite-sized pieces that will marry well with the other ingredients. For the cucumber, slice it lengthwise and scoop out the seeds with a spoon if they’re particularly watery, then dice into similar-sized pieces as the tomatoes. This uniform cutting ensures you get a perfect balance of flavors in each bite of your Tomato Cucumber Avocado Salad.
- Step 2: Prepare the mozzarella and herbs If using a large ball of fresh mozzarella, tear it into bite-sized pieces rather than cutting it – the irregular edges hold more dressing and create better texture. For mozzarella pearls, simply drain them well. Stack your basil leaves, roll them tightly like a cigar, then slice thinly to create delicate ribbons (chiffonade). Set aside a few pretty basil leaves for garnishing the finished salad.
- Step 3: Make the pesto dressing In a small bowl, combine the basil pesto with extra-virgin olive oil, fresh lemon juice, and minced garlic. Whisk until smooth and well integrated. This thinned pesto creates the perfect consistency for coating all the salad ingredients while intensifying the basil flavor that makes this Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto so distinctive.
- Step 4: Combine and serve In a large bowl, gently combine the tomatoes, cucumber, and mozzarella. Pour about three-quarters of the pesto dressing over these ingredients and toss gently. Just before serving, carefully fold in the diced avocado to prevent it from becoming mushy. Drizzle the remaining dressing over the top, sprinkle with salt and freshly ground black pepper, and garnish with the reserved basil leaves and optional pine nuts. Serve immediately for the freshest flavor and most beautiful presentation.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 30mg