Tomato and basil salad with avocado

The Italians are proud of the tomato, basil and mozzarella combination. Add South African flair to it with fresh avocado and the simple mixture of lemon-flavoured avocado oil and balsamic vinegar as a yummy dressing.

Serves 4 – 6


  • 45 ml (3 tbsp) Westfalia Lemon-Flavoured Avocado Oil
  • 45 ml (3 tbsp) balsamic vinegar
  • 2 avocados, cubed or cut into wedges
  • 200 g bocconcini, torn in half or whole or mozzarella cheese, cubed
  • 500 g mixed baby tomatoes, halved or whole
  • 3 ripe tomatoes, sliced
  • 60 ml (ΒΌ cup) fresh basil leaves
  • pepper to taste


  1. Mix avocado oil and balsamic vinegar to make a salad dressing.
  2. Arrange avo, cheese, tomatoes and basil on a large platter. Drizzle with balsamic salad dressing and add a with freshly ground black pepper.

Kitchen tips

  1. Add a baby salad leaves to the basil to bulk up the salad.
  2. Substitute tomatoes for strawberries when in season.

Posted in Salads.