Caprese with corn and avocado
4 servings
10 minutes
Caprese with corn and avocado is a fresh take on the classic Italian salad inspired by Mediterranean cuisine traditions. Bright cherry tomatoes add rich sweetness, avocado provides a creamy texture, and delicate mozzarella adds softness to the flavor. Corn salad brings sophistication with its subtle nutty notes, while olive oil highlights the harmony of ingredients. This salad requires no mixing, allowing each element to shine in its natural form. An ideal choice for a light dinner or elegant appetizer, it pairs wonderfully with crispy baguette and white wine. Caprese with corn and avocado is not just a dish but an artful combination of textures and aromas where every detail plays its unique role.
1
Cut cherry tomatoes into 4 pieces (if you can't find large ones, you can use regular tomatoes, but cut them in half). Wash the corn and separate it from the roots. Cut the avocado into large cubes.
- Large cherry tomatoes: 600 g
- Corn salad: 85 g
- Avocado: 1 piece
2
Place corn on the plate, then cherry on top, followed by avocado. Add salt and drizzle with oil. Do not mix anything.
- Corn salad: 85 g
- Large cherry tomatoes: 600 g
- Avocado: 1 piece
- Salt: to taste
- Olive oil: 30 ml
3
Slice the mozzarella (if you have burrata, cut it into 4-6 pieces). Place on top, add pepper, and drizzle with oil if there's any left.
- Mozzarella cheese: 300 g
- Ground pepper mix: to taste
- Olive oil: 30 ml