I am rarely off during the week. Lunches are usually something quick like reheated leftovers or a can of soup. Recently, I found myself home during the week and decided to make one of my favorite lunches of all time: mozzarella salad.
This refreshing and light lunch contains lots of flavors and is relatively good for you. I served mine with fresh raspberries and strawberries on the side. If you’re not doing the low-carb thing, you could serve this salad with a crusty baguette!
There is no cooking required for this elegant lunch and it features ingredients that are at their best in the summertime.
There are many variations to this salad. You could add kalamata olives or capers, additional fresh herbs, garlic salt, or even grilled chicken. Adjust this dish to your tastes! Use whatever ingredients you like and use as much or as little oil and vinegar as you prefer.
I used:
1 fresh tomato, sliced
½ avocado, sliced
1 bunch fresh basil, cut into strips
2 slices of fresh mozzarella
1 tablespoon garlic and cilantro infused olive oil
2 tablespoons balsamic vinegar
Salt and pepper
Stack the sliced tomato, avocado, and mozzarella on a plate. Top with basil, salt, and pepper. Drizzle on oil and vinegar.
Enjoy!
Comments