Tomato, Mozzarella, and Avocado Salad

Tomato, Mozzarella, and Avocado Salad

This is the second time I’ve featured a Caprese-like salad in the blog. The first one included strawberries in addition to the traditional tomatoes and mozzarella cheese. This time around, I assembled stacks of sliced small colored tomatoes (orange, yellow, red, and kumatos), fresh mozzarella, and avocado. The avocado season is winding down in the Caribbean, so we were lucky to find some great ones in the supermarket. I got some small scalloped cookie cutters at the baking supplies stores, and used them to shape cheese and avocado bits.  This is a perfect activity to engage friends and family at a gathering.  Who doesn’t like playing with food?

The avocados used in this salad are green Fuerte avocados, which are easier to find in the Caribbean and Florida.  Haas avocados are creamier and thus, more difficult to cut into shapes.

Since this is one of those “non-recipes”, I’d like to share a cool trick about balsamic vinegar.  I was going to be serving this salad to a large group of people and could not splurge on the highest quality balsamic vinegar. In order to concentrate the flavor and give it some body, I boiled about a cup of inexpensive vinegar down until it became syrupy and coated the back of a spoon.  It reduces a lot – I must have ended up with about a third of a cup of vinegar.   After it cooled down, I transferred it to a squeeze bottle. It was fun to draw squiggly lines on the platter. We ended up passing the bottle around the table, and I loved the texture of the thicker vinegar with leafy salads on the days that followed.

Tomato Mozzarella and Avocado Salad

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

11 Responses to “Tomato, Mozzarella, and Avocado Salad”

  1. December 4, 2011 at 10:14 am #

    Love what you did with the avocado! Cute salad 🙂

  2. December 5, 2011 at 10:05 am #

    That is the prettiest version of a tomato mozzarella salad ever 🙂 love the flower-stamp use on the avocados 🙂 I’ve never added avocados to this kind of salad, sounds wonderful!

  3. December 5, 2011 at 11:06 am #

    This looks so delicious! I don’t know why I’ve never added avocado to tomatoes and mozzarella before.

  4. December 5, 2011 at 8:28 pm #

    What a stunning dish! I love caprese salad and anything with avocado! How beautiful you made it, too! I always just chop it up and chunk it on the plate!

  5. December 5, 2011 at 9:33 pm #

    So so so beautiful! I love your twist to a classic dish… it must taste so good with avocado! And the presentation is so pretty!

  6. December 6, 2011 at 12:53 am #

    This looks great… love it.

  7. December 7, 2011 at 8:33 pm #

    What pretty party food…I love the presentation!

  8. December 7, 2011 at 9:26 pm #

    Love the looks of this. the cutters really add a little something special to this fabulous salad!

  9. December 7, 2011 at 10:28 pm #

    This is probably my favorite Summer salad and I miss it! Thanks for sharing such a fun presentation that has me thinking for next Summer that seems along way away right now;-)

  10. December 15, 2011 at 2:47 pm #

    I’ve been wanting to do this for the longest time! Yours look so pretty! Thanks for sharing!

  11. January 21, 2012 at 12:58 am #

    How did I miss this post?!? An absolutely stunning presentation of one of my favorite salads!

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