Five-year-old Anton is obsessed with Caprese salad. He even makes it by himself these days with cherry tomatoes and a ball of mozzarella, ripped up with his chubby hands. And who can blame him? Today, Jeanine Donofrio (author of The Love and Lemons cookbook) is sharing an easy twist on the classic recipe. Here’s how she does it with avocado and strawberries…
This recipe is one of my favorites. It’ll take you all of about 15 minutes to make, and it’s yummy with anything you’re grilling.
Recipe: Avocado Strawberry Caprese Salad
1/4 cup balsamic vinegar
1 cup sliced strawberries
1 cup halved cherry tomatoes
1 cup halved mini mozzarella balls
1 ripe avocado, pitted and diced
1/3 cup pecans, toasted
1/3 cup loosely packed basil, torn
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, about 8 to 10 minutes. Set aside to cool.
Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans and basil in a shallow bowl or platter. Drizzle with olive oil, and season generously with salt and pepper. Gently toss. Drizzle with the reduced balsamic.
Update: Due to a server outage, Cup of Jo was down from 8 p.m. on Wednesday to 1 p.m. on Thursday, so we’re republishing this post now. We also lost most of yesterday’s comments on all posts, sadly, so please feel free to comment again, if you’d like! Thank you so much, as always. xoxo