Light and packed with flavor, this salad is perfect as a fresh starter or side for a spring dinner or when hosting guests.
The sweetness of the strawberry, tied in with the smooth avocado, and the acidity of the tomato makes for a mock bruschetta when tossed with the bread.
For the panzanella
- 2 ripe avocados, cubed
- 1 pint of strawberries, quartered and stemmed
- 1 Cup cherry tomatoes, halved
- 1/4 Cup fresh mint, finely chopped
- 1/2 French baguette, cubed and charred
- Salt and pepper, to taste
For the dressings
- 1/8 clove of garlic, minced
- 1 Tablespoon Dijon mustard
- 1/4 Cup olive oil
- 1/4 Cup balsamic vinegar
- 1 lime, pitted and squeezed
- Salt and pepper, to taste
Calories Per Serving895
Folate equivalent (total)362µg91%
Strawberry Tomato & Avocado Salad
As soon as strawberry season hits, I can’t help but add them to ALL. MY. MEALS. Anyone else?
If you love strawberries as much as I do, you’re in luck – I’ve got a bunch of strawberry recipes in the works. But first up – this insanely flavourful Strawberry, Tomato & Avocado Salad.
I think this would be a perfect salad option to make ahead and bring to a summer BBQ or picnic. There’s no lettuce in here, so it won’t go limp and soggy!
If making in advance, the only thing I would suggest is adding the avocado just before serving to prevent browning.
This salad is beyond quick and easy to make (15 minutes), and it’s bursting with flavour from all the fresh seasonal ingredients. I guarantee it’ll be a hit at your next get together!
Want more summer salad recipe inspiration? Check out my roundup of 20+ easy, healthy summer salad recipes for more ideas!
Avocado Tomato Mozzarella Salad
Posted By Savita
Modern day Caprese Salad with cherry tomatoes, mozzarella, basil, avocado and zesty Mozzarella Salad seasoning. This salad is as delicious as looks.
Also sharing recipe to marinate red onions for more flavor, and a delicious Balsamic Dressing which you can prepare 3 months in advance.
So, let's make some Avocado Tomato Mozzarella Salad!
CAPRESE - The humble-delicious Tomato and Mozzarella Salad
Caprese Salad needs now introduction. The classic salad is delightful combination of three simple ingredients: ripe red tomatoes, fresh Mozzarella, basil. (may be a hint of balsamic vinegar).
For today's salad, I wanted to bring another clean flavor ingredient, avocado, which truly compliments the simplicity of sweet tomatoes and fresh mozzarella.
I'm sure you have had Caprese Salad before. But this one with avocado will make you a fan! I bet! Not just taste, the dose of healthy fats from avocado is pure bonus. It balance the rich mozzarella making this salad naturally filling and perfect for keto diet.
Three main ingredients of this salad are in the name - Avocado, bite-size mozzarella, and cherry tomatoes. Other ingredients are marinated red onions, seasoning and balsamic dressing. To make it more substantial, I serve this salad on bed of fresh baby spinach. Completely optional.
TIP: Instead of using raw onions, I marinate onions a few spoons of Balsamic Dressing. If you not using dressing, simple marinate onions in few spoons of balsamic, salt and black pepper. This way, while you work on salad, onions becomes mellow, sweet and tangy. Really compliment the salad.
SEASONING FOR TOMATO MOZZARELLA SALAD:
This is very bright and refreshing salad which you can enjoy with sprinkle of flaky sea salt, or a herb-spice seasoning, and/or a zippy balsamic dressing. Good news is I'm sharing recipe for both seasoning and dressing.
For Mozzarella Caprese Salad seasoning, combine equal part dried basil, oregano, chili flakes, black pepper and sea salt. Mix well. Store in air-tight container until ready to use. Sprinkle on salad for refreshing Tomato Mozzarella Salad. (You can also use lemon-pepper seasoning instead of salt and pepper.)
For dressing, I love to use Balsamic Dressing for this salad.
Even if you want to skip dressing, I highly recommend drizzle of good quality balsamic vinegar or balsamic glaze to bring-out the flavor of salad.
Salad with cherry tomatoes, bite-size mozzarella and avocado always makes a statement. The fresh array of color pop and look so inviting! I always receive compliments when I serve this to my guests. Pictures tell the story. I hope you will enjoy it as much as we do.
Wish you a beautiful long weekend!
Strawberry, Tomato, Avocado, & Fresh Mozzarella Salad with Pistachio Pesto Dressing
This Strawberry, Tomato, Avocado, & Fresh Mozzarella Salad sounds like an amazing and delicious salad in itself! But…then you tell me it has a Pistachio Pesto Dressing. SOLD! These Flavors all come together so amazingly well not to mention just as quick & easy. You won’t even want to think of making any other salad the rest of the summer!
- Author: Foodie Gone Healthy
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6-8
- Category: Salads
- 1 cup shelled pistachios
- 1 cup loosely packed fresh basil leaves, torn
- 1/4 teaspoon salt
- 3 garlic cloves
- 1/3 cup finely grated Pecorino Romano cheese, or 2 tablespoons nutritional yeast
- 1/3 cup extra virgin olive oil
- 1/2-1 juiced lime
- 12 ounces grape/cherry tomatoes, halved
- 12 ounces strawberries, hulled and halved (or quartered if big)
- 8 ounces fresh mozzarella balls (usually comes in an 8-ounce container) or see note above for sliced***
- 2 avocados diced
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- Handful of fresh basil leaves, thinly sliced (chiffonade)***note below directions
- Optional: Balsamic Glaze
Place the pistachios, basil, garlic and cheese in a food processor. Pulse and blend until the nuts are coarsely chopped, then with the processor on, stream in 1/3 cup of olive oil. Add a couple of extra tablespoons or more if necessary, depending on how “spreadable” you want your pesto to be. Taste your pesto and add in the salt if needed and lime juice, blending once more. This will make a little extra pesto than needed (I love to double the recipe and now you’ll have dinner set for another night with a white flaky fish and some healthy veggie noodles or brown rice and quinoa noodles :)) Can be stored sealed tightly in the fridge for up to a week.
In a large bowl, combine the strawberries, tomatoes, and fresh mozzarella. Season with the salt and the pepper and toss well. Add a few large spoonfuls of the pistachio pesto and toss gently with a spatula to evenly distribute it. Taste, and add more pistachio pesto if needed. Add the diced avocado and chiffonade of fresh basil leaves and lightly toss as to not bruise or mash the avocados. Serve immediately before you eat it all yourself!
Note: An easy way to get your basil leaves thinly sliced easily is get a handful of leaves and lay them on top of one another flat. Then roll the bunch of them together in one big roll up. Then it will be easy to take a knife and thinly slice up the one big roll of them. Wallah! You just Chiffonaded your fresh basil leaves!
Optional: When you serve this beautiful salad, you could also drizzle a little balsamic glaze on top for one more punch of flavor. So Yummy! For more on balsamic glaze you can check out Foodie Gone Healthy’s Instagram feed on our post for this recipes same flavors by doing a bruschetta or toast with these same ingredients. Happy Eating!
Panzanella Salad Recipe
One of my favourite salads at this time of the year is panzanella. Luckily, I had a delightful mix of beautiful and tasty tomatoes left over from a photo shoot recently so thought, what better use? A few mouthfuls of this and you will be transported to the warmth of a Mediterranean seaside eatery.
1 cup chopped tomatoes
2 Tbsp olive oil
1 tsp white wine vinegar
1 tsp caster sugar
salt and freshly ground pepper
4 cups mixed tomatoes, some chopped
1 avocado, peeled and sliced
1/3 french stick ripped into pieces
100g crumbled feta
1 cup basil leaves
¼ red onion, sliced
1. For the dressing, place the tomatoes, oil, vinegar, sugar into a processor and blitz. Season with salt and pepper to taste.
2. For the salad, place the tomatoes, avocado, bread pieces, feta, basil leaves and red onion on a large platter. Gently mix through the tomato dressing.
This late summer Sweet Potato & Steak Salad with Carolina Mustard Vinaigrette boasts all the hallmarks requisite to round out a deliciously hearty and wholesome meal. Roasted sweet potatoes tinged with a hint of salt and thinly sliced grilled filet are accompanied by fragrant ripe figs, paper thin slices of red onion, and exquisite cave-aged Roquefort. A sweet and tangy homemade Carolina mustard vinaigrette finishes the profile.
How to make tomato avocado salad
Use a variety of ripe tomatoes and slice them differently to create texture and interest. Larger tomatoes can be roughly chopped, cherry tomatoes and smaller ones can be halved. Place them into a bowl and season generously with salt and pepper. Tomatoes can handle a lot of salt and the salt not only seasons the tomatoes, it also draws out their juice which make the dressing all the more delicious.
Peel and chop a few ripe avocados into large chunks and place in the bowl with the tomatoes. Thinly sliced red onion and add. Pour over the dressing, gently mix and serve.
Tomato, Zucchini and Avocado Salad
Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.
- 1 medium zucchini
- Salt to taste
- 5 medium tomatoes, finely chopped
- 1 or 2 jalapeño or serrano peppers, seeded if desired and finely chopped
- ¼ to ½ cup chopped cilantro, to taste
- 1 Haas avocado, ripe but not too soft, cut into tiny dice
- 3 tablespoons freshly squeezed lemon or lime juice
- 2 tablespoons extra virgin olive oil
- Boston lettuce or romaine lettuce leaves for serving
Nutritional analysis per serving (6 servings)
- Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.
- Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice and olive oil in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.
Advance preparation: You can assemble this several hours ahead. It will even keep for a day in the refrigerator, but it will become watery. This isn’t a bad thing if you are serving it over rice, with the juices poured over.
Strawberry Panzanella Recipe
This strawberry panzanella recipe was inspired by a childhood of picky eating. Extremely picky eating. My sister Heather was the fruit eater of the family. I, on the other hand, threw away every apple placed in my lunch bag from the time I was in kindergarten all the way through sixth grade - five days a week. Not a fact I'm proud of. The one fruit I did like was the strawberry, but only if my mom allowed me to dunk the perfect berry in plain yogurt, and then in a bowl of brown sugar. I wish I was kidding. With all the delicious strawberries turning up at the market right now, I decided to remix these favorite childhood flavors into a sweet strawberry panzanella. I tossed the bread cubes with a sweet brown sugar glaze, mashed the better part of a basket of strawberries into a dressing, and then served it up with a dollop of slightly tangy yogurt - simple and delicious.
Before I get too far ahead of myself, there are some rules to know when you enter panzanella country. As you can imagine, success starts with your choice of bread. Not all bread lends itself to a stellar panzanella. Choose wisely or all your efforts will be for naught. I encourage you to seek out bread that is the opposite of, say, Wonder Bread. Seek out a loaf that is dense, crusty, hearty, dark, and country-style. If the gods are smiling on you, you'll find a loaf that is all of these things, and is nut-studded as well. The bread needs to be dried out - let it sit out for a day, maybe two. This way it that will retain its structure (and not go to mush) in the midst of all that sweet berry juice - a key to a good panzanella whether you are talking strawberry or a more typical summer version. To further deter the mush (and to add another layer of flavor), I used a buttery, brown sugar glaze on the bread cubes before they went in the oven - it becomes a sugar crust.
I'm going to remix this recipe a hundred different ways throughout the remainder of the year using different fruits, berries, nuts, and the like. It's totally hassle free, pretty on the plate, and unbelievably flavorful. Perfect as a brunch component, or as a not-to-sweet dessert served family-style. Hope you like it as much as I do.
Sign up for my weekly-ish, ad-free newsletter, with recipes, inspirations, what I’m reading / watching / shopping.
(You’ll get a link for a free PDF e-book with 10 recipes)
Panzanella Salad (with the Best Dressing!)
Panzanella Salad with crusty bread, juicy vine-ripened tomatoes, and the best homemade vinaigrette dressing.
For the Tomato Panzanella Salad:
(1/2 loaf) cut into 1-inch cubes (6 cups)
extra virgin olive oil
cut into small wedges or bite-sized pieces
halved mozzarella pearls
medium red onion
(about 22 leaves), coarsely chopped, plus more to garnish
For the Vinaigrette Dressing:
extra virgin olive oil
red wine vinegar
or to taste
Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-11 minutes until toasted then set aside to cool. Edges should be golden brown and crisp and the centers should be slighly chewy.
In a small bowl, combine vinaigrette dressing ingredients and whisk to combine.
Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. About 15-20 minutes before serving, drizzle on the dressing and toss the salad gently to combine. Garnish with more chopped basil to serve.