A quick and easy redo on Caprese Salad.  Especially if you have mounds of basil growing in your backyard that you pick daily and a refrigerator full of leftover veggies from the teenage girl “make your own gourmet pizza” night we had Friday.

 
Prep time
Total time
 
2 medium size roma tomatoes, chopped Mini-mozzerella balls (bocinini) 1 T. chopped red onion 1 T. chopped red pepper 1 half avocado, chopped 4-6 fresh basil leaves, chiffonade – sprinkle on top A light drizzle of balsamic vinegar and olive oil Sprinkle of salt and pepper Fresh parmesan cheese- grated over top
Author:
Serves: 2
Ingredients
  • 2 medium size roma tomatoes, chopped
  • 6-8 Mini-mozzerella balls (bocinini)
  • 1 T. chopped red onion
  • 1 T. chopped red pepper
  • 1 half avocado, chopped
  • 4-6 fresh basil leaves, chiffonade
  • 2 T. Balsamic Vinegar
  • 4 T. olive oil
  • Sprinkle of salt and pepper
  • 3 T. Fresh parmesan cheese
Instructions
  1. This makes 2 salads. Toss first 6 ingredients together and separate onto two plates. Drizzle evenly with vinegar and olive oil. Sprinkle with salt and pepper and parmesan cheese.

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