Instructions: Cut the avocados in half and remove the stone. Peel the skin off carefully in long ribbons.

Place each half cut face down onto a choppingboard and slice it almost through lengthways leaving a hinge on the thin end.

Put each sliced half onto a plate and press down a little and youll find it will fan out into an attractive shape.

Arrange the tomato slices with alternate slices of mozzarella.

Place the vinegar sugar oil and plenty of seasoning into a screwtopped jar and shake until well combined. Drizzle over the salads and scatter the basil on top.

This salad represents the italian flag and is always dressed with the bright green leaves of fresh basil. If youre going to keep it at all squeeze a little lemon juice over the avocado cover with cling film and put it in the fridge. The real mozzarella di bufola or buffalo milk mozzarella from Naples has a unique texture and flavour.

Serves 4 as a starter

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