Ingredients:

  • 2 cups (300g) cherry tomatoes, halved
  • 8 oz (225g) fresh mozzarella pearls or cubed mozzarella
  • 2 medium (approx. 300g) ripe avocados, cubed
  • ½ cup (15g) fresh basil leaves, chiffonade or torn
  • 2 tbsp (30ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic glaze
  • ½ tsp (3g) flaky sea salt
  • ¼ tsp (1g) freshly cracked black pepper

Instructions:

  1. Wash the cherry tomatoes and basil. Halve the tomatoes lengthwise. Dice the avocados into cubes roughly the same size as the mozzarella pearls to ensure a consistent bite.
  2. In a large bowl, combine the tomatoes, mozzarella, and avocado. Drizzle with the extra virgin olive oil and sprinkle with salt and pepper. Toss very gently using a silicone spatula or large spoon—stop the moment the ingredients are coated to avoid mashing the avocado.
  3. Transfer the mixture to a platter. Scatter the fresh basil over the top. Finish by drizzling the balsamic glaze in a zig-zag pattern across the salad. Serve immediately for maximum freshness.