2013 – Gluten Free Living

Tomato Avocado Mozzarella Salad is to die for! No, I really mean it. It is SO delicious. I could have eaten the whole bowl practically in one sitting it was so good. If I hadn’t already eaten some of my main course I probably would have! This is really a super simple salad, but it’s the dressing that is so phenomenal.

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In fact, this dressing is so good I’m going to use it more as a homemade dressing for regular salads, too. It uses only a tiny bit of sugar and it’s not filled with the high fructose corn syrup which always seems to spike my blood sugar levels.

I love tomatoes, I love avocados (and my husband despises them so anything made with avocados I get to eat my fill of!!!), and I love cheese so I thought the combination of three of my favorite foods would turn out quite well. I wasn’t disappointed. I had this for three different meals (one was breakfast!) because you do have to eat it up rather quickly since avocados decompose rather quickly.

I loved the crunchy texture from the tomatoes, the soft texture from the avocados, and the chunky texture of the cheese instead of it being shredded or crumbled like feta or goat cheese. All in all, this quick and easy salad is a winner.

If you’re looking for a quick and easy salad or side dish to prepare for Tex-Mex, Italian, or even down-home cooking entrees, this recipe sure fits the bill. I loved Tomato Avocado Mozzarella Salad and I believe you will too. It’s healthy, low calorie, gluten free and full of all the good Omega 3 oils your body needs.

When I originally posted this recipe in April 2013, it was before I began using my good camera so the pictures were a little meager and just not presented very beautifully. In the past year and a half I’ve been remaking and redoing lots of my old photographs and recipes so that the pictures more adequately depict the beauty of the recipe. That is the case with this recipe.

I remade this recipe last week (October 2014) for someone who recently had a new baby and brought this delicious salad with the meal. It’s so quick and easy, and just about everyone here in Texas seems to love avocados! I hope you give this recipe a try sometime soon because it’s so totally satisfying and a great side dish any time of the year.

I assure you that Tomato Avocado Mozzarella Salad tastes even BETTER than it looks! Every mouthful is amazing.

This fabulous recipe is a great way to get your kids to eat their veggies. 

Here’s my portion of Tomato Avocado Mozzarella Salad. I ate my husband’s portion, too. Hehehehehe!  🙂 

This quick and easy side salad is a wonderful accompaniment to almost any meal.

Here’s what I did.

I used these ingredients to make the salad portion of Tomato Avocado Mozzarella Salad. I also used a few extra tomatoes to garnish the edges of the salad.

Slice roma tomatoes in half. Then slice in 1/4″ pieces. Slice mozzarella cheese sticks in approximately 1/2″ pieces (about 6 slices per stick).

Slice avocados in half widthwise. Remove the pit and the skin. Slice the avocados in 1/8 to 1/4″ slices. Swish avocado pieces in lemon juice to prevent discoloration.

Layer avocado slices on top of the cheese.

I used these ingredients to make the Greek salad dressing.

To make the salad dressing: Measure olive oil into a glass measuring cup. Add red wine vinegar,  garlic powder, oregano, Italian seasoning, basil, parsley, black pepper and sugar. Stir to combine all salad dressing ingredients.

Pour over salad dressing ingredients and refrigerate until ready to serve. Toss dressing with vegetables before serving.

Tomato Avocado Mozzarella Salad has become one of my favorite salads! It has all the ingredients I love in a salad. Every bite of this salad was so satisfying and delicious. The dressing gives it its special taste.

Tomatoes, Mozzarella cheese, and avocados. Yum, yum! Tomato Avocado Mozzarella Salad is a fabulous recipe for potlucks or to serve at a salad luncheon.

It’s also a great side salad to serve when you’re grilling out or serving BBQ chicken or ribs.

Here’s the recipe.

TOMATO AVOCADO MOZZARELLA SALAD

(salad: my own concoction, salad dressing: adapted from My Baking Addiction)

Tomato Avocado Mozzarella Salad

Teresa Ambra

Succulent and delicious Greek-type salad with tomatoes, avocados and mozzarella chunks in a tasty Greek salad dressing. It's perfect for holidays like Easter, Mother's Day or Father's Day. It's also terrific for summer holiday fun, potlucks and family reunions. Quick and easy.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salads and Salad Dressings, Side Dish

Cuisine Greek

Servings 4

Calories 555 kcal

Equipment

• 1 large salad bowl
• 1 sharp knife to peel or cut vegetables
• 1 small mixing bowl
• measuring cups
• measuring spoons
• 1 whisk
• 1 mason jar with lid to store salad dressing

Ingredients

  

1x2x3x

SALAD:

• 4 roma tomatoes halved and sliced
• 6 mozzarella cheese sticks cut in ¾” pieces
• 2 avocados peeled, pitted and sliced

GREEK SALAD DRESSING:

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. Italian seasoning
• 1 tsp. dried parsley
• 1/2 tsp. ground black pepper
• 1 tsp. granulated sugar

Instructions

 

SALAD:

• Wash and halve Roma tomatoes.
• Slice down in ¼”slices.
• Layer in small salad bowl.
• Slice 6 mozzarella cheese sticks ¾” pieces –about 5 cuts per stick.
• Layer on top of tomatoes.
• Cut avocados in half lengthwise.
• Remove pit and discard.
• With a large spoon, remove the avocado from the peel.
• Slice avocado in ¼” to ½” slices.
• Swish avocados in lemon juice to help prevent discoloration.
• Place avocados over top of cheese.
• Prepare salad dressing and pour over top of veggies.
• Refrigerate until ready to serve.
• Try to serve salad within a few hours.

GREEK SALAD DRESSING:

• Combine all ingredients and pour over top of salad ingredients.
• Stir to combine.
• Refrigerate until ready to serve.

Notes

NOTE:  Because avocados decompose quickly, this salad is only good for about 24 hours. Make only what you can eat for one meal or to snack on that day.

 

^© Can’t Stay Out of the Kitchen

 

Nutrition

Calories: 555kcalCarbohydrates: 24gProtein: 13gFat: 47gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gCholesterol: 23mgSodium: 368mgPotassium: 765mgFiber: 10gSugar: 4gVitamin A: 747IUVitamin C: 20mgCalcium: 135mgIron: 3mg

Keyword avocados, gluten free, mozzarella cheese, salad, side dish, tomatoes

Tried this recipe?Let us know how it was!

Are you salivating yet? Doesn’t Tomato Avocado Mozzarella Salad look marvelous?

Tomato Avocado Mozzarella Salad is a wonderful Greek-style or Caprese-style salad that’s a great dish for company. 

This is a terrific salad for summer holiday fun.

You may also enjoy these delicious recipes!

Greek Tomato Salad

Antipasto Salad

Mediterranean Salad

Tomato Avocado Mozzarella Salad

Teresa Ambra

Succulent and delicious Greek-type salad with tomatoes, avocados and mozzarella chunks in a tasty Greek salad dressing. It’s perfect for holidays like Easter, Mother’s Day or Father’s Day. It’s also terrific for summer holiday fun, potlucks and family reunions. Quick and easy.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salads and Salad Dressings, Side Dish

Cuisine Greek

Servings 4

Calories 555 kcal

Equipment

• 1 large salad bowl
• 1 sharp knife to peel or cut vegetables
• 1 small mixing bowl
• measuring cups
• measuring spoons
• 1 whisk
• 1 mason jar with lid to store salad dressing

Ingredients

  

1x2x3x

SALAD:

• 4 roma tomatoes halved and sliced
• 6 mozzarella cheese sticks cut in ¾” pieces
• 2 avocados peeled, pitted and sliced

GREEK SALAD DRESSING:

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. Italian seasoning
• 1 tsp. dried parsley
• 1/2 tsp. ground black pepper
• 1 tsp. granulated sugar

Instructions

 

SALAD:

• Wash and halve Roma tomatoes.
• Slice down in ¼”slices.
• Layer in small salad bowl.
• Slice 6 mozzarella cheese sticks ¾” pieces –about 5 cuts per stick.
• Layer on top of tomatoes.
• Cut avocados in half lengthwise.
• Remove pit and discard.
• With a large spoon, remove the avocado from the peel.
• Slice avocado in ¼” to ½” slices.
• Swish avocados in lemon juice to help prevent discoloration.
• Place avocados over top of cheese.
• Prepare salad dressing and pour over top of veggies.
• Refrigerate until ready to serve.
• Try to serve salad within a few hours.

GREEK SALAD DRESSING:

• Combine all ingredients and pour over top of salad ingredients.
• Stir to combine.
• Refrigerate until ready to serve.

Notes

NOTE:  Because avocados decompose quickly, this salad is only good for about 24 hours. Make only what you can eat for one meal or to snack on that day.

 

^© Can’t Stay Out of the Kitchen

 

Nutrition

Calories: 555kcalCarbohydrates: 24gProtein: 13gFat: 47gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gCholesterol: 23mgSodium: 368mgPotassium: 765mgFiber: 10gSugar: 4gVitamin A: 747IUVitamin C: 20mgCalcium: 135mgIron: 3mg

Keyword avocados, gluten free, mozzarella cheese, salad, side dish, tomatoes

Tried this recipe?Let us know how it was!