Avocado, Tomato & Mozzarella Salad
A simple summer salad that proves great ingredients don’t need much dressing up, just great extra virgin olive oil!
Extra virgin olive oil is one, shouldn’t simply lubricate your salad; it should bring freshness, aroma and flavour.
At The Governor EVOO, the focus is on olive oil that’s vibrant, peppery and alive, the kind of oil that elevates a salad with fruitiness, gentle bitterness and that characteristic peppery finish which signals freshness and high polyphenol content.
Tomatoes are naturally rich in lycopene, a powerful antioxidant linked to heart health and overall well-being. Because lycopene is fat-soluble, it’s absorbed more effectively by the body when eaten with healthy fats.
A generous drizzle of The Governor EVOO not only enhances flavour, but helps unlock even more nutrients from the tomatoes.
Ingredients (Serves 2–4)
- 500g Isle of Wight tomatoes, mixed sizes, sliced or quartered
- 2 ripe avocados, halved and sliced
- 1-2 balls fresh mozzarella
- A handful of fresh basil leaves
- 4 tbsp The Governor EVOO extra virgin olive oil
- Sea salt
Method
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Arrange tomatoes on a large serving plate. Season lightly with sea salt and leave for 5 minutes to draw out their juices.
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Add the avocado, mozzarella and basil.
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Finish with The Governor EVOO extra virgin olive oil. Don’t be shy here! Serve immediately with warm crusty bread to soak up the tomato juices and olive oil.
