Summer Salad (with basil vinaigrette)


2 cups yellow pear tomatoes

1 red tomato, diced

1 large cucumber, diced

1/2 purple onion, finely minced

1 avocado, diced

1 zucchini, diced

2 banana peppers, diced

16 ounces mozzarella balls

balsamic glaze

fresh basil, chopped


10 ounces fresh basil leaves

4 cloves garlic, finely minced

juice from half a lemon

zest from a whole lemon

1/3 cup olive oil


1/4 cup white wine vinegar


  1. Combine the dressing ingredients and blend together with an immersion blender or food processor until smooth. set aside

  2. In a large bowl, combine all off the chopped veggies and 8 ounces of your cheese. refrigerate for about a half hour.

  3. Toss with the dressing and top with the remaining cheese, drizzle with fresh basil and balsamic glaze!

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