avocado, mozzarella and tomato salad this recipe from chef wayne harley brachman employs fresh ingredients in a mediterranean favorite. serves 4 - 6 ingredients 2 Hass Avocados from Mexico, sliced 2 ripe tomatoes 1 pound mozzarella 1 ½ ounce bunch of fresh basil leaves ¼ cup extra virgin olive oil ¼ cup balsamic vinegar salt and pepper to taste instructions - With a small knife or "shark", cut the little stem end out of the tomato using a serrated knife, cut the tomatoes into 1/3 inch slices. - Slice the mozzarella ¼ inch thick. - Alternate slices of Avocado, tomato, mozzarella and basil leaves like playing cards on individual plates. - Drizzle on the olive oil and vinegar. - Season with salt and pepper. Serve with Italian bread or baguette (French bread).
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