Mozerella with Roasted Tomatoes and Avocado

This lovely salad is a caprese salad for when the tomatoes you have are a bit less than amazing, which in Sweden more or less means all the time.

Slicing the tomatoes and letting them grill in the oven intensifies their sweet flavor. Sometimes, I grill tomatoes like this as an accompaniment to steak or other grilled meat. This makes a perfect starter, or even main course for a light lunch or dinner.

Serves 6 as a starter

8 to 10 medium sized tomatoes
one onion
olive oil
salt and pepper

375 grams fresh mozzarella
1 ripe avocado
balsamic vinegar

Put your oven on its highest grill setting. Slice the tomatoes and lay on a baking tray.  Slice the onion in wedges and throw those in. Drizzle with olive oil and sprinkle with salt and pepper.  If the tomatoes are particularly unflavorful, you can even sprinkle on a bit of sugar.  Spread the tomato and onion out in an even single layer. Grill the tomatoes for 15 to 25 minutes until they have charred edges.  Let them cool to room temperature.

When you are ready to eat, slice the mozzarella and lay the slices out on a serving platter.  Peel and slice the avocado into wedges and lay them on top of the cheese and arrange around the platter.  Sprinkle a bit of salt onto the avocado slices. Heap the grilled tomato and onion in the middle of the platter.  Sprinkle the whole thing with a bit more olive oil, drizzle with balsamic vinegar and grind some fresh pepper over it.  Serve with some crusty bread to mop up the juices.