A quick appetizer or snack!
I’m sharing a super easy recipe today that is a perfect idea for a last minute Fourth of July appetizer.
When the heirloom tomatoes arrive, you know summer is in full swing. Nothing beats a ripe, juicy tomato…and in cherry-size at that!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Marinated Heirloom Tomato Caprese Avocado Salad.
- 4 cups heirloom cherry tomatoes, cut in half
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 3 cups pearl buffalo mozzarella
- 1 large avocado, chopped into cubes
- 1/2 cup fresh basil, chopped
- 1 tablespoon dried oregano
- 1/2 tablespoon dried parsley
- 1/4 tablespoon dried tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Mix cherry tomatoes with olive oil and vinegar in a small bowl. Allow to marinate in the refrigerator for 30 minutes to 1 hour. Afterwards, stir in remaining ingredients. Serve fresh with fresh basil. Enjoy!
