Serves: 4 to 6
2 ripe avocados, large dice
6 to 8 medium sized vine-ripened tomatoes, quartered or cubed
1 ball fresh mozzarella, large cubes (or use bocconcini, the little mozzarella balls)
3 to 4 oz. red wine vinaigrette (see recipe)
Salt and pepper to taste
Put all ingredients in a medium-sized mixing bowl, toss together and serve immediately.
Tony’s Tip: To keep the avocados fresh and the salad crisp, this salad is best if prepared just before serving.
Makes: 12 ounces
9 oz. extra virgin olive oil
3 oz. red wine vinegar
For a great vinaigrette, the magic ratio of oil to vinegar is 3:1. At home, we use a 12 oz. plastic squirt bottle to store our Red Wine Vinaigrette. Just pour the oil and vinegar into the bottle, then shake well, squeeze and serve– SO easy!
You can store it at room temperature for up to two-three months, and use it alone or as a base for other vinaigrettes whenever you want. Do not add salt and pepper to the bottle – add seasoning only as you use it (to a salad, dressing, vegetables, etc. )