Ingredients
- 2 ripe beefsteak tomatoes
- 3½ oz/100 g mozzarella cheese
- 2 avocados
- Few fresh basil leaves, torn into pieces
- 20 black olives
- Fresh crusty bread, to serve
For the Dressing
- 1 tbsp olive oil
- 1½ tbsp white wine vinegar
- 1 tsp coarse grain mustard
- Salt and pepper
How to Make It
- Using a sharp knife, cut the tomatoes into thick wedges and place in a large serving dish. Drain the mozzarella cheese and coarsely tear into pieces. Cut the avocados in half and remove the pits. Cut the flesh into slices, then arrange the mozzarella cheese and avocado with the tomatoes.
- Mix the oil, vinegar, and mustard together in a small bowl, add salt and pepper to taste, then drizzle over the salad.
- Sprinkle the basil and olives over the top and serve at once with fresh crusty bread.
