summertime caprese salad


  • 4 to 5 heirloom tomatoes
  • 8 oz mozzarella
  • 1 avocado
  • 2 ears of white corn
  • 1/2 cup of english peas
  • 3 tablespoons of olive oil
  • 1/3 cup of basil
  • 1.5 tablespoons of balsamic vinegar
  • salt and pepper to taste

On a large platter arrange sliced heirloom tomato and mozzarella slices, alternating and overlapping them.

Place slice avocado on top spread out evenly around the platter.

Cut corn of cob and layer over tomato, mozzarella and avocado. Then add the fresh english peas.

Sprinkle salad with basil and drizzle with oil. Season salad with salt and pepper.

Photo by Caitlin Flemming as seen on Sacramento Street


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