- 500g heirloom tomatoes
- 1 shallot
- 1 avocado
- 50g rocket
- 1 garlic clove
- A handful of thyme
- 1 tbsp balsalmic vinegar
- 100g mozzarella
- 2 tbsp olive oil
- Sea salt + black pepper
- 1.
Slice the larger tomatoes into 1cm-thick rounds. Half the smaller tomatoes, or leave them whole, if you prefer. Place the tomatoes in a sieve or colander over a bowl. Season with a generous pinch of salt – this draws out extra moisture and helps intensify the flavours. Leave for 20 mins while you prepare the rest of the salad.
- 2.
Meanwhile, peel and finely slice the shallot. Add this to a large salad bowl. Slice the avocado in half and carefully remove the stone. Scoop out the creamy flesh and slice each half into 6 wedges. Add to the salad bowl with the rocket and set aside.
- 3.
To prepare the dressing, peel and crush or finely grate the garlic. Add this to a small bowl. Add 2 tbsp olive oil and add 1 tbsp balsalmic vinegar. Pick the thyme leaves off their woody stalks and add to the bowl. Season with salt and pepper and whisk to combine. Set aside
- 4.
After 20 mins, gently shake the tomatoes to release any last liquid, then tumble them into the salad bowl. Drizzle over the dressing and gently toss to mix.
- 5.
Divide the salad between 2 plates. Drain the mozzarella and slice into 1cm-thick rounds. Top the salads with the mozzarella and serve.
- Tip
Ripe & ready
Ripe avocados and tomatoes give this salad flavour. When you unpack your box, check the avocado by gently pressing it. If it just gives under your thumb it's ripe. The day before you want to make the salad, pop the tomatoes and avocados in a bowl on your windowsill and let them warm in the sunshine.
