Tomato, Mozzarella, Avocado & Basil Salad

It's the end of September. Summer is officially over. But here in Rochester, the crisp autumn air is finally sweeping through. If your garden is like ours, the tomatoes are still multiplying. We have enough for salads, plain with a dash of salt, or on a sandwich with a simple slap of mayo. This colorful combination is by far my favorite way to enjoy them – ripe and fresh of the vine!

INGREDIENTS:

• Fresh Tomatoes, halved, sliced or quartered, depending on size of tomato
• 2 – Haas Avocado, pitted and sliced to match size of tomato
• 16 oz – Fresh Mozzarella, sliced to match size of tomato
• 1 C – Fresh Basil, hand torn
• ⅓ C – Extra Virgin Olive Oil
• 1 – Lemon, juiced
• Salt and Pepper to taste

METHOD:

1. Make dressing by combining olive oil and juice of lemon; Shake with salt and pepper in mason jar until emulsified; Set aside. 
2. Arrange sliced tomatoes, mozzarella, avocado alternating ingredients evenly.
3. Scatter torn basil overtop. 
4. Drizzle with dressing.
5. Serve and enjoy!