Avocado caprese salad
This avocado caprese salad doesn’t get any more delicious with peak season heirloom tomatoes, buffalo milk mozzarella, creamy avocado, heady basil, and a tangy balsamic dressing.
buffalo mozzarella, room temperature
Hass avocados, pitted and sliced
extra virgin olive oil
aged balsamic vinegar
Flaky sea salt
Freshly ground pepper
Slice mozzarella into ¼ inch slices. Lay them on a plate and let them sit loosely cover to room temp.
Slice the tomatoes into ¼ inch slices.
On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap. Sprinkle with salt and let them sit at room temp for 15 minutes.
To prepare the dressing, in a small bowl, whisk together olive oil, balsamic vinegar, honey, and pepper.
Slice the avocados lengthwise and set them in the middle of the platter.
When ready to serve, drizzle with balsamic dressing.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.