The versatility of a caprese salad is tough to beat, especially during less manageable dinner parties! Perfectly arranged and portioned for the number of guests, your tomato-mozzarella stack will be coveted by every type of eater. A mild yet sweet start to a meal, the sophisticated salad accompanies entrées from pastas to steaks. For this version, we add just-ripe avocado slices for an enriching, buttery element. Baby cherry tomatoes add a complementary texture and presentation to the platter. And don’t skimp on the fresh herbs! Basil is a beautiful foundation for every classic caprese.
Serves 8
16 ounces fresh mozzarella, sliced in 1-inch slices
4 heirloom tomatoes, sliced in 1-inch slices
1 cup cherry tomatoes, halved
1 bunch fresh basil, rolled and sliced into ribbons
1 avocado, sliced
1/4 teaspoon sea salt (I love flaky Maldon salt!)
1/8 teaspoon black pepper
2 tablespoons extra virgin olive oil
1 teaspoon balsamic reduction
1. Arrange heirloom tomato and mozzarella slices on a platter in a pattern. Carefully fold in avocado slices. Sprinkle with halved cherry tomatoes, followed by sea salt and olive oil.
2. Allow to sit and marinade at room temperature, at least 20 minutes. Just before serving, sprinkle with black pepper, basil, and balsamic reduction.
