Recipes, FallEdible Boston

Simple Twists on Caprese Salad

Recipes, FallEdible Boston

Submitted by Monica Ultmann of Boston who gets her tomatoes from the Copley Square Farmers Market and reads Edible Boston online.

Thinly slice various colors of heirloom tomatoes and alternate them with mozarella di buffala (bought at Copley Square Farmer's market), thinly sliced Prosciutto di Parma (bought at Russo's), and thinly sliced fresh

avocado. Top it with kosher salt, freshly ground pepper, fresh basil (Copley Square market), red onion, and high quality balsamic vinegar and olive oil. Serve it with a french baguette (Copely Square Market

or Clear Flour) and a crispy white wine (Pinot Grigio or Sancerre).

Further twists: Instead of prosciutto consider thinly sliced smoked salmon, chicken breast, or flank steak.