- 4 plum tomatoes, sliced
- 12 small fresh mozzarella balls, sliced
- 1 avocado – peeled, pitted, and cubed
- 6 leaves fresh basil, cut into strips
- 1 (8 ounce) can sweet corn, drained
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white truffle oil
- 2 tablespoons balsamic vinegar
- salt and cracked black pepper to taste
- Combine tomatoes, mozzarella, avocado, basil, and corn in a bowl. Add olive oil, truffle oil, balsamic vinegar, salt, and black pepper. Toss gently to incorporate all ingredients.