On Bastille Day we made a picnic in front of the Eiffel Tower. For the event, I prepared some caprese salad skewers that turned out to be really good, but every time we go on a picnic everyone brings something and end up with a lot of food and have one week worth of leftovers to eat after the reunion. So I made a little revolution with the skewer leftover. Obviously, the quantities of the ingredients used will be at the cook’s discretion.
Revolutionized Caprese Salad
To give a second chance to a salad is not always an easy task, however, it wasn't very difficult to do it with the caprese.
- Chopping board
- Chef's Knife
- Salad bowl
- Salad serving utensils
- Small bowl
- Fork or small whisk
- 6 cherry tomatoes (cut in half)
- 6 mozzarella cheese pearls (cut in half)
- 3 basil leaves (roughly chopped)
- 1/4 cucumber (diced)
- 1/4 avocado (diced)
- Salt and pepper
- 1 dash Olive oil
- 1 dash Balsamic vinegar
- 1/2 lemon (juiced)
Mix the cheese, tomatoes, basil, cucumber, and avocado. Season with a well-seasoned vinaigrette prepared with the balsamic-vinegar, lemon, and olive oil.
*The recipe as calculated here is for one person, but the amounts, I repeat, are at the discretion of the cook.
