2 Vine Ripened Tomatos
1- 8 oz. container of Mozzarella pearls, drained
1- 14 oz. can of Quartered artichoke hearts, drained and Sliced in half lengthwise
2- Ripe Avocados, pits and skin removed cut into bitesize pieces. ( I have a tip for this)
2-3 Tablespoons of Olive Oil
1-2 Tablespoons of Balsamic Vinegar
Salt and Pepper to taste
Chop tomatoes and add to large bowl. Add remainder of ingredients and toss. Let marinate in fridge at least one hour prior to serving.
If you are unable to find the pearl Mozzarella then simply slice mozzarella into bite size pieces.
This dish can be partially prepared a day in advance. Leave avocados intact until about an hour prior to serving.