Tomato Basil Avocado Mozzarella Salad with Balsamic Dressing
A fresh and vibrant salad combining juicy grape tomatoes, creamy avocados, and soft mozzarella balls tossed with a tangy-sweet balsamic dressing. Perfect for a quick, healthy meal that brings bright flavors and fresh herbs together.
Ingredients
Salad Ingredients
- ½ pound red grape or cherry tomatoes halved (about 2 cups)
- ½ pound yellow grape or cherry tomatoes halved (about 2 cups)
- 2 ripe avocados diced
- 8 ounces small fresh mozzarella cheese balls
- ½ cup fresh basil chopped really fine
- ¼ cup olive oil for dressing
- ¼ cup balsamic vinegar for that tang
- 3 tablespoons honey warmed to blend easy
- salt to taste
Instructions
Instructions
- Start by rinsing all your tomatoes under cold water. Pat ‘em dry so your salad doesn’t get watery.
- Halve the red and yellow grape tomatoes. You want ‘em bite-sized but still juicy enough to pop in your mouth.
- Dice the avocados last so they don’t brown before you mix them in. Keep ‘em fresh and creamy like they should be.
- In a big mixing bowl, toss the tomatoes, avocados, and mozzarella cheese balls together gently. You want a tender pull on those mozzarellas without mashing the fruit.
- Chop your fresh basil finely. Sprinkle all over the salad so every bite gets that herb punch.
- Whisk the olive oil, balsamic vinegar, warmed honey, and salt in a small bowl until the dressing emulsifies nicely. The broth depth of flavor here lifts the whole salad. Pour the dressing over the salad and gently toss everything to coat. Serve it right away or cover and chill for about 10 minutes to let flavors marry.
Notes
Optional cracked black pepper can be added for a little kick if desired. Serve chilled or at room temperature. Store leftovers in an airtight container and keep dressing separate to prevent avocado browning.