Caprese salad is a life staple. A must. A constant. This classic can be found everywhere. Few salads can get away with such austere components, but this one does.
What’s great about caprese is how simple it is. Even if it doesn’t have super high quality ingredients, it’s good and satisfying. The creamy cheese. The tart, acidic tomato. The sweet balsamic. The basil. The fatty, luscious oil. Salt. Pepper. All together now. I can’t get enough.
I found myself in a conundrum, though, when I gave up cheese. Tomatoes are wonderful, but they won’t get the job done when I have a hankering for my caprese. So I subbed in avocado because it’s the most luxurious food ever (don’t argue with me), but it was still missing something.
I toasted up some salami in the oven (because texture), which added a beautiful contrast to the usual mush mush of this salad. Plus, salt and fat and pig, which is always good in my book.
I made this for Valentine’s day, and my boyfriend ate it with a nice, hefty portion of burrata. Which, I must say, there’s no substitution for. Except all the components of this salad, together.
Caprese salad with avocado & crispy salami
Looking forward to trying this with salami!
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