Recipe of the Week: Fresh Summer Salad

Photo Credit: Randolph Graham

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.

For additional recipes see Chef Randy’s website at valley-vegetarian.com

Ingredients:

2 ripe avocados (peeled, pitted and cubed)

3 medium tomatoes (cut into wedges same size as avocado cubes)

8 ounces fresh mozzarella cheese balls (cherry size)

2 tablespoons extra virgin olive oil

1 teaspoon red wine vinegar

Salt and fresh-ground black pepper to taste

2 teaspoons fresh basil (chopped)

Directions:

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

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

For additional recipes see Chef Randy’s website at valley-vegetarian.com

Randolph Graham, Ojai  

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Visit his author’s page on Amazon  for culinary inspiration!  

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Check out his latest gourmet, fresh and wonderful recipes and take on all things food.  This edition of The Ojai Visitors: Blanketing the Area: Summer on-the-go picnic ideas

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