In the next couple of months, with the arrival of summer, I am sure you, my fellow food bloggers and followers, are going to get busy assembling and then eating one of the most wonderful salads of all times: the Caprese salad.
This beautiful combination of ripe, fresh tomatoes, basil, olive oil and fresh mozzarella is unbeatable. Or is it?
The other night, I was busy doing a bit of work I had to bring home and I got peckish so I asked JB to put something together just to keep us going until dinner. And he came up with this dish. I guess I have to come to peace with the fact that I am no longer the only cook in the house. This has become our new favourite off-season Caprese salad and we love it.
1 ball of fresh mozzarella
2 tablespoons extra-virgin olive oil
2 tablespoons good quality soy sauce (or light soy)
1 teaspoon toasted sesame oil
freshly ground black pepper
1. Divide the mozzarella into segments and set aside. Cut the avocado in slices. Cut the tomatoes in half. Set aside.
2. Combine the oil, soy sauce and sesame oil in a bowl.
3. Delicately coat the avocado slices with the oil mixture and sprinkle sesame seeds on top.
4. Arrange the mozzarella nicely onto a plate and then the avocados all around. Garnish with tomatoes. Spoon a bit of the remaining soy mixture on the mozzarella and the tomatoes and finish with a few grinds of black pepper. Enjoy!