Summer tomatoes, bursting with flavour, with fresh mozzarella cheese and fragrant basil in a balsamic dressing, are the definition of summer. Chunks of succulent, creamy avocado kicks it up another notch. It’s divine.
Avocado Caprese Salad is the perfect accompaniment to New England Lobster Rolls for this casual afternoon tea featuring Fitz & Floyd Coquille china.
Avocado Caprese Salad
Ingredients
Scale
- 30 ml or 2 tbsp extra virgin olive oil
- 15 ml or 1 tbsp good quality balsamic vinegar
- Sea salt
- Freshly cracked black pepper
- 340 g or 1 pint small heirloom or grape tomatoes
- 227 g or 8 oz fresh mozzarella (cubed or mini balls)
- 1 large avocado, pitted and cubed
- 6 g or ¼ c fresh basil cut into chiffonade (long strips)
Instructions
- In a small bowl, whisk together the sea salt, freshly cracked black pepper, olive oil and balsamic vinegar.
- In a large bowl, combine the mozzarella cheese, cherry tomatoes, avocado and basil. Carefully toss the ingredients with the dressing. Serve immediately.
