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    • Randy Graham

    • May 21, 2013 in Columnists

    Fresh summer salad


    Mozzarella cheese became widespread throughout Italy in the eighteenth century, before which it had only been produced in small quantities. I’m glad it is available worldwide and especially where I live on California’s central coast. There is nothing better than a fresh tomato-based salad with fresh mozzarella cheese.

    Fresh mozzarella is a soft, mild white cheese that originated in Southern Italy’s Campania region. I use Galbani Mozzarella Fresca (Ciliegine). With the addition of a couple of ripe California avocados, you’ve got a flavor combination that can’t be beat. With ripe red tomatoes, you’ve got a colorful salad that not only looks impressive but tastes wonderful as well.

    2 ripe avocados (peeled, pitted and cubed)
    3 medium tomatoes (cubed same size as avocados)
    8 ounces fresh mozzarella cheese balls (cherry size)
    2 tablespoons extra virgin olive oil
    1 teaspoon red wine vinegar
    Salt and pepper to taste
    2 teaspoons fresh basil (chopped)

    Gently add avocados, tomatoes and mozzarella to a salad bowl. Set aside.

    Mix together olive oil, vinegar and salt and pepper. Pour over avocado mixture and toss lightly. Garnish with fresh chopped basil and serve at room temperature for best flavor.

    See Chef Randy’s food blog for more recipes at http://valleyvegetarian.blogspot.com

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