California Caprese Salad: My Favorite Summer Lunch

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Is there anything better than veggies picked fresh from the garden?  I don’t think so!  I love grazing in my garden, and I especially love using garden bounty in cooking!

This quick lunch features my favorite garden ingredients: sweet cherry tomatoes, basil, and green onions.  I like to call this caprese salad a “non-recipe,” because it’s so easy that it’s not even really a recipe — more like a list of ingredients.

I put a little best coast twist on a traditional caprese salad by adding avocado, hence the “California” in this salad’s name!  It adds a delicious creaminess that plays well with the fresh mozzarella cheese.

Is your mouth watering yet?  Let’s make it!


For a “Lunch-for-One” sized salad, I use …

Half an avocado

About 8 cherry tomatoes

2 sprigs of basil

Two ounces of mozzarella cheese

One green onion

Chop all the ingredients.  I like to use a small serrated knife (a steak knife works well) for the tomatoes because it tends to prevent all the juicy goodness inside the tomato from squirting out in the cutting process. Leave no tomato juiciness behind! Layer the ingredients on a plate and drizzle with a little basalmic vinegar.  Sprinkle pepper and salt on the top.  That’s it!  Easy-peasy!

This is my absolute favorite summer lunch.  Doubled, the non-recipe will serve four to five as a side salad.

Is it lunchtime yet? I think an avocado calling!

– Katrina


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