Caprese Twist Salad
- ¾ white onion, chopped
- 2 teaspoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 avocado, chopped
- 1 beefsteak tomato, chopped
- 5 medium-to-large basil leaves, chopped
- 1 large egg
- 3 oz. fresh mozzarella, cut into cubes
- black pepper, optional
- Put the basil leaves in a water-vinegar solution in a small bowl and set aside. Wash avocado and tomato and set aside. Cut mozzarella into cubes and put into a large bowl. Crack the egg into a separate small bowl or cup and set aside. After washing your hands, chop the onion. Heat one teaspoon olive oil in a frying pan over medium-high heat. Add chopped onion and sauté until translucent; when the oil gets low, add the tablespoon of balsamic vinegar. Next, add the egg on top of the onions, letting it cook a bit before scrambling it lightly. Move sautéed onion and egg mixture to the large bowl with the mozzarella. While the onion mixture cools, chop the avocado and tomato, then add them to the large bowl. Drizzle one teaspoon olive oil over the combined ingredients. Discard vinegar-water from the small bowl with the basil and refill with fresh water for a final rinse. Pour out the fresh water, move basil leaves to a paper towel, and pat dry. Chop basil and add to the large bowl. Toss salad ingredients and eat it all up.
- Then leave the dishes in the sink—you've still got time to watch Chef on Netflix before it's time to go to bed.
You know when life begins to feel like drudgery? You get home from work, sprint off to the gym, and come home with only a couple of hours left before it’s time to sleep (never long enough), wake up, and do the whole thing over again.
On those evenings, you just want something fresh, warm, simple, and familiar, with a slight twist. That’s just what this salad is. It should take you around half an hour to prepare— possibly less, depending on how efficiently you chop. Juicy beefsteak tomato, nutty avocado, full-fat mozzarella, fresh basil, and sautéed onion combine to create this new take on a classic salad—a mix of tradition and innovation that’s comforting and healthy.
Serve four with smaller side salads or make a light, romantic meal for two by splitting the salad, a baguette, and a bottle of red wine between you. If you choose this option, here’s a playlist I created of music for your romantic dinner.
This salad is also suitable to eat alone if you reduce the portions slightly.
Then leave the dishes in the sink—you’ve still got time to watch Chef on Netflix before it’s time to go to bed.