ModernGear Food: Caprese Salad

I apologize for not posting a new recipe for a while - too busy! Not to cook, but to photograph and post. And then last week I promised a chicken corn chowder but then thought I had already done that recipe, and then realized I hadn't. Sheesh.

Tell ya what - make this salad and you're guaranteed to forgive me of any wrongdoings! We had it after yesterday's hot day in the sun at the Grand Prix - just a large plate each of this and nothing else. It was sublime. I was even heard to sing, "Caprese, you make me so crazy!" out of love.

There's a small wiki post on the beautiful Caprese salad for your info, but I have added a few must-haves to mine. So I guess you could call this Tam's Modified Caprese Salad. And here it is!

(ModernGearTV hubby made the salad as I directed...and we also used 2 avocados where I might normally use only 1, as they were pretty soft and I wanted to make sure they didn't go to waste.)

INGREDIENTS
1 avocado
2 large tomatoes
balsamic vinegar
bocconcini
capers
olive oil
basil
salt & pepper

DIRECTIONS
1. Slice tomato, artfully (or not) arrange on individual plate or large platter.
2. Slice avocado(s) and arrange over tomatos.
3. Cut up your bocconcini - we used the small balls but they come in medium or large balls too. Slice as you wish, or you can just leave them whole if you're using the small balls. Ignore the dog staring hungrily, hoping to catch a stray cheese ball. Place over the tomato and avocado arrangement.
4. Sprinkle with capers (liberally!).
5. Drizzle balsamic vinegar, olive oil, pepper and salt on top.
6. Hand tear or chiffonade basil, garnish dish with the lovely herb.
And, enjoy! YUM. I wasn't able to take a picture of the finished product, sans hands. Too busy enjoying it...

Bon Appétit!