For a fun salad idea at your next BBQ, why not try this grilled avocado, tomato and mozzarella salad? It's refreshing, full of flavour and grilling the avocado gives it a slight smoky/charred taste that works well with the fattiness.
We've gone for a firmer, buffalo mozzarella, but you could definitely serve it with a large burrata on top and open it up and drizzle with plenty of good quality extra virgin olive oil.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Cal/Serv:
371
Ingredients
1
mixed tomatoes - look out for heirloom varieties
2
avocados
1Tbsp.
extra virgin olive oil, plus extra to drizzle
2 x 125 g balls buffalo mozzarella, drained
large handful of Greek basil or punnet of cress
balsamic vinegar, to drizzle
Directions
Step 1
Start by preparing the tomatoes. To add interest to your salad, chop all your tomatoes differently - halve or quarter smaller ones, slice or roughly chop larger ones. Put all the tomatoes into a colander, sprinkle over ½tsp salt, toss together and leave in the sink for 20min - this will help any excess, flavourless moisture drain out of the tomatoes.
Step 2
Meanwhile halve, peel and stone avocados. Slice the flesh into 1cm (½in) thick slices. Preheat a griddle pan over a high heat. Brush avocado slices with the oil and arrange neatly on the griddle. Leave in place until charred black lines appear on the underside of the slices, then flip and repeat on the other side.
Step 3
To serve, tip tomatoes on to a large flat platter. Rip mozzarella into bite-sized pieces and dot among the tomatoes. Snip over cress or sprinkle over basil. Season with freshly ground black pepper and drizzle over some balsamic vinegar and extra virgin olive oil. Serve with crusty bread.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
