California Caprese Salad
It seems unnecessary to give a recipe for caprese salad: Slice tomatoes and fresh mozzarella, arrange attractively and sprinkle with chiffonaded basil and olive oil. However, while I think that the slices look great, they are hard to eat so I use chunks of tomato and mozzarella and add some additional ingredients.
1 bunch arugula
2 large ripe tomatoes
Half of a piece of fresh mozzarella
1 ripe avocado
Basil
Olive oil
Wash the arugula and tear in half if necessary. Add to a bowl. Cut the eyes out of the tomatoes and slice from top to bottom. Cut into wedges and cut each wedge into 2 or 3 chunks. Add to the bowl. Slice the mozzarella thickly and cut each slice into 6 or 8 pieces. Add to the bowl.
Cut the avocado in half. Leave the avocado in the peel and, using a paring knife, cut it into strips. Cut the strips into chunks. Run a soup spoon around the edge of the avocado and turn the skin inside out over the bowl. The chunks will drop into the bowl. Use the spoon to help them out, if necessary. Repeat with the other half.
To chiffonade the basil, stack about 8 leaves and roll them into a cigar shape. Cut across the roll to create ribbons. Add as much basil as you like to the bowl. Drizzle with good olive oil, add salt and pepper to taste and mix gently. Serve immediately.