This vibrant salad is a perfect blend of fresh flavors and textures, featuring juicy tomatoes, crisp cucumbers, creamy avocado, and delightful mozzarella. Tossed in a fragrant basil pesto, it’s a quick and nutritious dish ideal for summer picnics, barbecues, or a light lunch. Enjoy the freshness of each ingredient in every bite!
Ingredients:
- For the Salad:
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 ripe avocado, diced
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil leaves, torn
- Salt and pepper to taste
- For the Basil Pesto:
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
- Make the Basil Pesto:
- In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, minced garlic, lemon juice, salt, and pepper.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Adjust seasoning as needed. Set aside.
- Prepare the Salad:
- In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced avocado, and mozzarella balls.
- Gently fold in the torn basil leaves.
- Assemble:
- Drizzle the basil pesto over the salad ingredients and toss gently to combine. Make sure all ingredients are well-coated.
- Season with salt and pepper to taste.
- Serve:
- Transfer the salad to a serving dish or individual plates. Enjoy immediately or refrigerate for 30 minutes to let the flavors meld.