Fresh tastes so delicious. During the height of summer, Caprese salad ranks as our favorite side dish. We use tomatoes and basil straight from our backyard garden. It literally couldn’t get any fresher.
Actually, we suppose it could. If we had a cow, we could turn out homemade mozzarella. That’d be fresher. But, we lack the accommodations for and interest in raising a cow, so store-bought mozzarella will suffice.
This variation on the classic Caprese salad adds avocado because avocado makes nearly everything better. Instead of balsamic vinegar, it uses balsamic glaze, which is richer and more decadent.
Avocado Caprese Salad with Balsamic Glaze
Ingredients
- One avocado, peeled, pitted and sliced
- Two tomatoes, sliced
- One ball of fresh mozzarella cheese
- Five or so basil leaves
- Balsamic glaze, to taste
- Sea salt and coarse-ground pepper, to taste
Directions
Cut tomato, avocado, and fresh mozzarella into slices of equal width. Layer by alternating tomato, avocado, and mozzarella slices on a platter. Cut fresh basil into thin slices and sprinkle on salad. Add sea salt and coarse-ground pepper to taste. Drizzle with syrupy, thick balsamic glaze.
