This Caprese Salad with Avocados and Italian Salsa makes a beautiful salad for four or gorgeous appetizer platter for a party. It has it all, color, flavor, healthy ingredients and a bit of a crunch!
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The Caprese Salad with Avocados and Italian Salsa
This Caprese Salad has a little twist on the traditional Italian version. Instead of sliced tomatoes, we dice ours to make a salsa. Our “Italian Salsa” has some traditional salsa ingredients like tomatoes and onion, but because it’s an Italian we add some basil and garlic and serve with a side of pita chips! I also add the unexpected in the form of sliced avocados! Learn to slice an avocado like a pro here.
How To Chiffonade:
To achieve a thin basil julienne, I use a technique called a chiffonade. Simply stack several basil leaves, roll lengthwise, then thinly slice!
Salad or Appetizer Platter in 15 Minutes:
One of the things I love about this salad, besides how delicious and unique it is, is that it only takes 15 minutes to make. Everyone will love using the pita chips to scoop up that Italian salsa, creamy avocado and mozzarella cheese!
The Recipe: Caprese Salad with Avocado and Italian Salsa
Tips and what you will need: Using high quality olive oil and 25 Year Aged Balsamic Vinegar are a must! I love Maldon Flaked sea salt. A microplane makes grating Parmesan a dream. You will also need a good knife. I use a 8″ Wusthof chef’s knife. To see a video on how to easily chop an onion click here, and to see how to get the smell of garlic off your hands, click here.
A delicious appetizer that puts a twist on the usual Caprese Salad Ingredients
- 4 tomatoes, diced (set on a paper towel to absorb extra juices)
- 2 cloves garlic, finely chopped
- ¼ of a red onion, finely diced
- 1 Tablespoon extra virgin olive oil
- 8 Fresh basil leaves, chiffonade or chop
- 1/2 cup Parmesan cheese, finely grated
- Pinch of freshly ground pepper
- 2 Pinches of fresh sea salt
- 1/4 cup roasted Pine Nuts
- 3-4 large oval shaped fresh mozzarella cheese (packed in water)
- 3-4 firm but ripe avocados, peeled and sliced
- 2 tablespoons extra virgin olive oil
- 2-3 tablesppons good balsamic vinegar
- crispy pita chips
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Cut your tomatoes in half and scoop out seeds. Dice tomatoes. Place tomatoes in bowl and add onions, garlic, salt, pepper, basil and roasted pine nuts. Drizzle a little olive oil over mixture and stir.
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Arrange the crispy pita across the top of the platter, then add Italian salsa to the center of platter. Alternate cheese and avocado slices across the bottom of the platter. Sprinkle avocado and cheese with sea salt and pepper then drizzle avocado and cheese with Olive Oil and balsamic. Add Parmesan just before serving.
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