A Caprese Salad is definitely a nice simple refreshing dish. Traditionally it is a mixture of tomato and mozzarella cheese which is drizzled with balsamic vinegar and olive oil.
The salad here has a couple of slight modifications which were thought of by my friend Kim. Thus, this posting and recipe would not be possible without her ideas.
This salad has the extra inclusion of basil and avocado to give the salad some more freshness, color and body. The avocado works as a very good intermediary between the cheese and tomato.
The salad is also unique in that it offers the diner a little individual serving.
This recipe will make about 12 individual servings
Ingredients
4 Tomatoes
12 basil leaves
1 avocado sliced into 12 pieces
12 mozzarella slices (make sure to use fresh mozzarella and not the reduced moisture stuff)
Dash sugar
Dash salt
Directions
Preparing the tomatoes
Slice the top of the tomato just barely removing the stem on the top. Next, use a teaspoon and remove all of the watery seeds and membranes. Basically you want to remove the inside areas that are translucent and thus will be left only with the red outer flesh. Lastly, cut the tomato into quarters.
Repeat this for each tomato.
Layering the salad
Layer the ingredients in the following order (from bottom to top): basil, avocado, mozzarella, tomato.
Then place each completed "stack" into a pyrex dish. Place them side by side, in rows.
Here is mine:
Prior to serving.
Drizzle some olive oil and balsamic over the salad to your liking. Remember 3 parts oil to 1 part vinegar. Also top with just a dash or salt and sugar.
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