Recipe: Summer Tomato Salad
A wonderful fresh tomato salad recipe featuring ripe tomatoes, avocado, basil, and a touch of balsamic vinegar.
2 pounds ripe tomatoes, mixed varieties of different shapes and colors
1/4 cup basil, keep some whole leaves and cut the rest into thin slivers
1 large fresh mozzerella ball
1 ripe large avocado
Sea salt and freshly ground black pepper
Cut the tomatoes into 1/4-inch slices. Layer and divide the tomatoes among four serving plates.
Sprinkle the basil in random fashion over the tomatoes. Reserve some slivers to top the cheese and avocado.
Cut the mozzarella into four equal pieces and add each piece on top of each plate.
Cut the avocado into thin slices. Divide the slices among the four plates.
Drizzle each plate with a little bit of balsamic vinegar and olive oil.
Season the tomatoes with salt and pepper.
Sprinkle the cheese and avocado with the remaining basil.