Tomato, Avocado and Mozzarella Salad with Cilantro Vinaigrette
1 cup cilantro leaves and upper part of stems, roughly chopped
1/4 cup olive oil
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 clove garlic, peeled
1 tsp granulated sugar
1/2 tsp kosher or sea salt, or to taste
1 pound fresh mozzarella, or oaxaca cheese, thickly sliced
1 1/2 pounds firm ripe tomatoes, thickly sliced
2 ripe avocados, halved, pitted, meat scooped and sliced
- Put the cilantro, olive oil, vegetable oil, vinegar, garlic clove, sugar and salt in a blender and puree until smooth. The vinaigrette may be made ahead of time and kept tightly covered in the refrigerator for up to a week. Shake vigorously or whisk before using.
- Alternate slices of tomato, mozzarella and avocado on a large platter or individual salad plates. Spoon a generous amount of the cilantro vinaigrette on top.