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.