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2 large red or yellow tomatoes (heirloom varieties if available)
1 large avocado, ripe but not too soft
20 large basil leaves
6 tablespoon balsamic vinegar (dark for red tomatoes, white for yellow ones)
freshly milled coarse sea salt and black pepper to taste
Slice tomatoes into 1/4-inch rounds and divide among 4 plates. Place 1 basil leaf atop each piece of tomato.
Sprinkle tomatoes and basil with 1 1/2 tablespoon of vinegar per plate.
Slice avocado into 1/4-inch slices and place slices on top of each tomato round.
Sprinkle all with salt and pepper. Enjoy immediately.
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We really like the creamy substitution of the Avocado for the traditional cheese.
This change has kept the integrity and simplicity of the regional salad from Capri. This is not only a thoughtful change, but an easy one to present if your guest list is mixed and are not ethically or dietarily challenge into a change.
Veg Ingredients Glossary of ingredients
used in veg recipes & macrobiotic cooking.
Tips for cooking
vegetarian meals and low fat recipes at home.