Mozzarella, tomato and basil is a popular salad in the summer and this recipe has a twist to the traditional caprese salad and it was fantastic! I discovered this summertime recipe from the blog ValSoCal. She has a lot of great recipes in case you want to check her out.
1 container cherry tomatoes, cut in half
1 carton fresh mozzarella cheese pearls, drained and cut in half
1 avocado, peeled and diced
1/3 cup basil, julienned
2 tablespoons fresh parsley, chopped
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper
In a large bowl, combine the tomatoes, mozzarella, basil and parsley, Set aside. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for about 1 hour before serving. Just before serving the salad, stir in the chopped avocados. (optional) Slice baguette and brush olive oil on top of the slices. Toast in oven at 350 degrees for about 5-7 minutes or until toasted. Serve salad on slices of toasted bread or on its own.