This salad is super-fast to prep, so delicious, and made with ingredients you likely have on hand or growing in your garden. If you’re not an avocado fan, substitute fresh basil leaves for a more traditional salad.

This salad can be made ahead (see the note below about the avocado) and it travels beautifully so it makes a great brown bag salad. Or, add a glass of wine and crunchy baguette for a romantic picnic lunch!

Tomato, Mozzarella and Avocado Salad Recipe
Perfect summer salad!
Yield: 2-4
Prep Time: 
Total Time: 
  • 1 cup fresh mozzarella, cubed
  • 1 large ripe tomato, diced
  • ¼ cup fresh basil leaves
  • cucumber, diced
  • cup red onion, diced
  • 1 avocado, diced
  • 3 tbsp extra virgin olive oil
  • Salt
  1. In a large bowl, combine all vegetables and the mozzarella cheese.
  2. Drizzle with olive oil, add salt.
  3. Toss well.
  4. Serve immediately.
If you are not eating the salad right away, refrigerate but don't add the avocado. Peel, dice, and add just before serving to prevent it from turning brown.