Avocado and Fresh Chile Caprese | That Sounds So Good

Let fresh mozzarella and tomatoes come to room temperature before starting the salad.

Chop a long red chili and sprinkle with a pinch of salt, stirring until shiny and releasing liquid.

Grate a clove of garlic and mix it with the chili and salt.

Drizzle extra virgin olive oil over the chili and garlic mixture, stirring to create a fresh chili oil.

Let the chili oil sit to infuse flavors while the mozzarella warms up.

Prepare cherry tomatoes by cutting them just before assembling the salad.

Tear fresh mozzarella into rustic pieces instead of slicing it.

Cut ripe avocados into slices, keeping them in an avocado shape for presentation.

Drizzle the chili oil over the assembled salad, adding more salt to taste.

Add red wine vinegar and a little more olive oil to the salad for balance.

Toss in fresh basil just before serving.

Equipment Needed

Spice Level:

Dietary

Allergens