Welcome to late summer, otherwise known as tomato season!
I'm excited to switch up some of my zucchini recipes with tomato for the next few weeks…but don't worry, zucchini and other squash recipes aren't done yet.
This salad came about as I was brainstorming ideas to combine tomatoes and cucumber, which are slowly but surely appearing in the garden.
We all love a good Caprese dish, but adding in some cucumbers brought about the perfect crunch…and you probably know by now that I'm a sucker for texture.
Started by gathering up lots of fresh ingredients... fruits, vegetables, cheese and herbs.
Three different varieties of tomatoes were the base for the salad.
A blend of one Big Boy, two Little Girls and one Roma.
Then one cucumber was half-peeled, chopped and added.
Some fresh mozzarella was also cubed.
Loved how this soaks up the flavors of everything for a party in one bite.
Add one avocado for the creamy-factor.
Just 1 tsp of coarse Kosher sea salt.
I'm a big fan of how salt draw the juices out of the fruits and vegetables to make it's own dressing.
My kitchen helper, Landon, chopped up some fresh basil and mint.
Fresh black pepper was ground in, to taste.
Then, half of a lime was squeezed over the bowl,
to keep the avocado from browning and for the fresh twist.
Finally, two tablespoons of olive oil and one tablespoon of balsamic vinegar
were streamed into the bowl.
The salad was gently folded together and refrigerated until serving.
4 Tomatoes - chopped
1 Cucumber - half peeled and chopped
Fresh Mozzarella - cubed
1 Avocado - chunked
1 tsp Coarse Kosher Sea Salt
Fresh Basil and Mint - chopped
Fresh Ground Black Pepper
Juice from half of a Lime
2 tablespoons of Olive Oil
1 tablespoon of Balsamic Vinegar
Combine all ingredients, refrigerate and serve.