Mexican Caprese
My version of the classic Insalata Caprese—an Italian salad of mozzarella, tomatoes, and basil—uses green avocados in place of the basil for a Mexican twist. I like to say that the red, white, and green represent the Mexican flag! I arrange this on a big serving platter and place it right in the middle of the dinner table or a buffet—it’s visually arresting and really makes the table pop beautifully.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
On a large serving platter, arrange the tomatoes, mozzarella, and avocados in an overlapping and repeating pattern.
Step 2
Drizzle with vinegar and serve.
Choosing and Preparing Avocado
Step 3
Use properly ripe avocados, which should be firm but give a bit when pressed gently. If they don’t give at all, they’re underripe. To ripen avocados at home, place them in a brown paper bag and store them at room temperature. They’ll usually ripen in a couple of days, but some can take up to five days. I always buy local, organic avocados in Texas and California, and I recommend that you do the same when possible.
Step 4
A ripe avocado can be tricky to slice or dice neatly. By the time you’ve scooped it out of the shell, bits of the soft inside are often left behind and the avocado can look manhandled. Instead, remove the pit and use a small, thin-bladed knife to slice or dice one half at a time right in the shell. Use a spoon to gently scoop out the sliced or diced avocado.
