Summer Tomato Salad

by Katie of:

4 oz. Perline Mozzarella balls (1/2 of an 8 oz. container)
1 cup cherry tomatoes, sliced in half
1 Hass avocado
3 T. white balsamic vinegar
1/3 c. olive oil (or to taste, I like less)
8 fresh basil leaves, julienned
pinch of salt and pepper

SLice tomatoes in half and put in bowl. Add mozzarella balls, cut up avocado into bite size chunks.  In small bowl add vinegar, salt and pepper.  Drizzle in olive oil slowly while whisking vigorously. Chop basil and add it in then pour all over salad. Serve immediately to prevent avocado from browning.