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Avocado Tomato Mozzarella Salad

Ruth M. MoranRuth M. Moran
A quick and fresh summer salad featuring juicy cherry tomatoes, creamy mozzarella pearls, diced avocado, and aromatic basil, all tossed in a tangy-sweet homemade balsamic glaze. This dish is naturally gluten-free, high in healthy fats, and perfect as a light side or appetizer.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine Italian, Mediterranean
Servings 4

Equipment

  • 1 Nonstick Saucepan
  • 1 Sharp Chef’s Knife
  • 1 large mixing bowl
  • Measuring Cups (1/3 cup and 1/2 cup)

Ingredients
  

  • 2 cups cherry tomatoes sliced in half
  • 2 medium ripe avocados peeled and diced
  • 8 ounces fresh mozzarella pearls small balls
  • cup fresh basil leaves thinly sliced
  • ½ cup balsamic vinegar
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • Prepare the Balsamic Glaze: Pour the balsamic vinegar into a medium nonstick saucepan and place over medium-high heat. Bring it to a gentle boil, then reduce the heat to medium-low to maintain a steady simmer. Let the vinegar cook down for about 8 to 10 minutes, stirring occasionally. Watch carefully so it doesn’t burn; you want it to reduce until it thickens enough to coat the back of a spoon lightly. Once done, transfer the glaze to a small bowl and chill in the refrigerator until fully cooled.
  • Combine the Fresh Ingredients: While the glaze cools, place the halved cherry tomatoes, diced avocado, mozzarella pearls, and sliced basil into a large mixing bowl. These fresh ingredients create a beautiful medley of flavors and textures.
  • Dress and Season the Salad: Once your balsamic glaze has cooled and thickened, drizzle it over the combined ingredients. Sprinkle salt and freshly cracked black pepper to your preference. Gently toss everything together, ensuring the glaze coats the salad evenly without mashing the delicate avocado.
  • Serve Immediately: This salad is best enjoyed right away to appreciate the fresh, vibrant flavors and creamy textures. Serve it as a refreshing side dish for warm-weather meals, picnics, or casual gatherings.

Notes

  • Sweeten the Glaze: For a sweeter balsamic glaze, stir in one tablespoon of honey, maple syrup, brown sugar, or coconut sugar before simmering. This adds a subtle caramelized sweetness to complement the salad.
  • Store-Bought Option: If short on time, you can substitute the homemade glaze with 1 to 2 tablespoons of your favorite store-bought balsamic glaze. Just adjust the amount to taste.
  • Avocado Tips: Use ripe but firm avocados to prevent them from becoming mushy when tossed. Handle gently during mixing.
  • Make It Ahead: Prepare the balsamic glaze up to two days in advance and refrigerate in an airtight container. Add to the salad right before serving for best freshness.
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