It was summer 2006 and it was love from the first taste. We were holidaying in Tuscany and it was there that I discovered this easy, quick to prepare and cooling dish for hot summer days.
This somehow retro salad is usually made of tomato, mozzarella and basil; however as you might already notice, I love, love, love improving  traditional meals with some iterations, which in this case is addition of avocado. It makes this salad a bit more substantial and succulent, perhaps. Garnished with pesto and balsamic vinegar… you don’t need anything else to enjoy a ‘molto delicioso’ meal!

To serve two you’ll need:

2 ripe tomatoes ( buffalo is ideal!)
2 mozzarella bowls
1 avocado, halved
2 tablespoons of good pesto
salt, pepper, olive oil, balsamic vinegar
sourdough bread on the side