The basil is growing faster than even I, the garlic and basil addict, can use it. And, although my tomatoes aren’t ready for eating, the Camparis at Publix were looking pretty good. I can’t seem to make a salad without avocado so it gets added to the traditional recipe and then I put the whole thing on a light bed of lettuce. It’s fresh, simple and just perfect.
- Lettuce – I think I used a little baby Romaine but choose your favorite. Arugula, Spring Mix, Romaine…
- Tomatoes – the key to this salad so be sure they’re real, ripe tomatoes with real flavor and not the sorry excuse for tomatoes you often find in the supermarket.
- Avocado – these might be optional for you. They’re absolutely necessary for me.
- Fresh Mozzarella
- Olive Oil
- Sea Salt and Black Pepper
Arrange a little lettuce on a platter. I do one small handful for each serving.
I’m too lazy to slice these little tomatoes so I quartered them instead. Much easier, especially if you don’t bother to core them.
Add avocado slices.
Slice the mozzarella and arrange it on top. It’s easier to slice when it’s very cold so you might want to stick in the freezer for a few minutes first.
Tear a bunch of basil over the top. Be generous with it!
Drizzle lightly with olive oil and sprinkle on the salt and pepper.
Serve and enjoy!
{ 3 comments… read them below or add one }
Beautiful, fresh, healthy! What more could one ask for? Gorgeous salad. Just gorgeous.
Caprese salad is my all time favorite. When I went to Italy a few years ago, where better to get it than there. I was surprised to see that they prefer to use slightly unripe tomatoes. Their reasoning is that they are easier to slice and aren’t as juicy so they don’t make the salad soggy. I much prefer a really ripe tomato…and I love your avocado addition!! They make everything better!!!
Oh, I love how fresh this salad looks.