Serves 6
4 ripe tomatoes
6 oz (175g) mozzarella cheese
2 ripe avocados
1/4 pint (150ml) oil and vinegar dressing
pinch of dried oregano
freshly milled pepper
Scald the tomatoes and peel away the skins. Slice tomatoes and arrange a few slices on each of six serving plates. Slice the mozzarella cheese thinly and arrange on each of the plates alongside the tomatoes.
Halve and stone the avocados. Place each half, cut side down, on a work surface and run a knife point along the centre back, cutting the skin only. Peel hack sections of skin and remove to reveal the green flesh, then cut crossways in slices. Arrange avocado slices alongside cheese and immediately spoon over the dressing. Sprinkle with oregano and grate over a little pepper.
This salad, with its neat rows of contrasting colours, also looks lovely arranged on a single large plate for a buffet. Mozzarella is a bland cheese and one of the few cheeses that goes well with an oil and vinegar dressing.