Recipe by Archytect
"This salad has started so many of my meals and has never failed to impress. One downside - you're going to have to keep making it for insatiable guests! Serve with a toasted and buttered english muffin for guests writhing with pleasure!"
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plum tomatoes, sliced
small fresh mozzarella balls, sliced
avocado - peeled, pitted, and cubed
fresh basil, cut into strips
1 (8 ounce) can
sweet corn, drained
extra-virgin olive oil
white truffle oil
salt and cracked black pepper to taste
Using fresh basil for this dish is a must. It really makes the salad taste summery and crisp. I didn't make any changes other than used black truffle oil instead of white (since that was all I had). I liked the hint of earthy taste that the truffle oil provided but be careful not to use to much as it can be overpowering. I served this with thinly cut French Bread.
I used frozen corn instead of canned corn for a more fresh taste. If I were to make this again I would use white balsamic vinegar for a crisper look. I would also serve this with toasted french bread instead of the buttered English muffin. The flavors are good and just a bit different than the standard Caprese Salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Perfect Caprese Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 298
** Calories from Fat: 208
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