A refreshing medley of ripe tomatoes, crisp cucumbers, and creamy avocado, topped with smooth mozzarella and drizzled with fragrant basil pesto. Every bite bursts with vibrant flavors and creamy textures, making this salad the perfect summer treat!
1. Gather all ingredients for the salad.
2. Slice the tomatoes into wedges or bite-sized pieces and place them in a large mixing bowl.
3. Trim and optionally peel the cucumber, then slice into thin rounds or half-moons and add to the bowl.
4. Cut the avocado in half, remove the pit, scoop out the flesh, and cube it before adding to the bowl.
5. Slice or tear the mozzarella into bite-sized pieces and add to the salad.
6. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to create the dressing.
7. Drizzle the dressing evenly over the salad ingredients.
8. Add the fresh basil pesto to the bowl.
9. Gently toss everything together until well combined.
10. Taste and adjust seasoning if needed.
11. Serve immediately as a refreshing side dish or light meal.
Use ripe tomatoes for the best flavor and juiciness.
Peeling the cucumber is optional; keeping the skin on adds texture and nutrients.
Fresh mozzarella such as bocconcini works beautifully for a creamy texture.
Add a squeeze of lemon juice or toasted pine nuts for extra flavor.
If preparing ahead, add the pesto and dressing just before serving to maintain freshness.
Find it online: https://paulakitchen.com/tomato-cucumber-avocado-salad/