There’s nothing I love more than caprese. I’m crazy for caprese.
I’m also crazy for avocado. So put tomato, basil, and avo together and I am one happy human. In this twist on the classic caprese, I used ricotta cheese instead of fresh mozzarella, however you could use whatever you want.
I love recipes that don’t require measuring… just browse pics, peep the general flow, then create and devour.
Aren’t they pretty little guys…
no need to measure specifics for this on
for the salad…
mixed heirloom tomatoes, or any variety you like
1/2 cup fresh ricotta cheese
handful fresh basil
salt and pepper, to taste
2 tbsp olive or avocado oil
1 tbsp balsamic vinegar
1 tbsp water
1 tsp fresh lemon juice
1 tsp honey (I use raw)
1/2 tsp Dijon mustard
1/4 tsp granulated garlic
1/4 tsp salt
1/8 tsp black pepper
Slice tomatoes into rounds…
Some heirlooms have wild shapes- those may need creative cutting 😉
You can slice the avo the typical lengthwise if you want, or for a fun little twist,
slice it in the middle to form round circles instead… your choice
If you’d like, chop some cuke, bell peppers, or whatever else you may enjoy…
Arrange the rounds of tomato and avo on a plate
Top with mini mounds of ricotta cheese
Sprinkle with salt and pepper, then garnish with some lovely basil leaves to top it off
If making the vinaigrette, add all ingredients together, shake well, then pour over salad….
Dig in and enjoy!