Cali Caprese Salad
Ingredients: serves 6-8
-about 4 cups of mixed heirloom tomatoes cut into bite size halves or slices.
-1 C feta cheese
-2-3 cubed avocados
-1/2 thinly sliced red onion
-10 large basil leaves cut “chiffonade”
-freshly cracked pepper & sea salt
-3 T EVOO
-2 T balsamic vinegar reduction or glaze (di Modena IGP is the best)
Combine all ingredients in a bowl and toss with a spoon. Wrap and let sit in the fridge for ~20 min so the flavors meddle together. Serve on a chilled salad plate. Drizzle a bit of the balsamic vinegar glaze to decorate the plate. Enjoy with a glass of Italian prosecco!