2 x 200g punnets medley tomatoes
220g tub cherry bocconcini, drained
½ small red onion, halved, thinly sliced
1 cup small fresh basil leaves
2 firm, ripe avocados, halved, sliced lengthways
¼ cup extra virgin olive oil
2 tablespoons white balsamic vinegar
1 small clove garlic, crushed
To make dressing, whisk all ingredients in a small jug until combined. Season with salt and pepper.
Toss tomatoes with bocconcini, onion and basil in a large bowl.
To serve, arrange fanned avocados around the edge of a shallow serving bowl. Spoon salad into the centre. Drizzle with dressing. Serve immediately.