These are my last few days as a North End resident, and while I’m super excited for my new apartment, I’m sad to leave Boston’s Little Italy behind. I’m already getting nostalgic and I haven’t even left yet, so for my final cooking adventure in my current kitchen, I decided to do a summery twist on a traditional Italian dish.
A caprese salad is the simplest combination of ingredients but it is so, SO good. Since avocado makes just about everything better (maybe not cereal…maybe not) and corn screams “summer!” I decided to add them to the mix, and the result was phenomenal.
The following amounts will make about 2-3 meal-sized servings or 4-5 appetizer-sized servings.
- 1 cup halved cherry tomatoes
- 1 cup mozzarella balls (cut in fours)
- ¼ cup chopped basil
- 2 ears of corn
- 1 avocado, chopped
For the dressing…
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- ¼ tsp garlic powder
- salt and pepper to taste
Shuck and cook the corn. I boiled it for 10 minutes, then used a butcher knife to cut of the kernels into a bowl. Let the corn cool and then add it to the other ingredients.
Toss all the ingredients together. Mix the garlic balsamic vinaigrette dressing in another bowl and drizzle it over the salad.