Mexican Caprese

Name: Mexican Caprese
Yield: makes 6 to 8 servings
Ingredients: 2 red tomatoes, flavorful heirlooms if possible, cored and sliced; 1 pound fresh mozzarella, sliced; 3 avocados, pitted, peeled, and sliced; Good-quality balsamic vinegar to taste

December 9, 2011

My version of the classic Insalata Caprese—an Italian salad of mozzarella, tomatoes, and basil—uses green avocados in place of the basil for a Mexican twist. I like to say that the red, white, and green represent the Mexican flag! I arrange this on a big serving platter and place it right in the middle of the dinner table or a buffet—it’s visually arresting and really makes the table pop beautifully.

Recipe notes

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.