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. Author: Katie of Dishin & Dishes Prep time: 5 mins Total time: 5 mins Serves: 2 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 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 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. 3.2.2089