Mexican Caprese

• 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

1. On a large serving platter, arrange the tomatoes, mozzarella, and avocados in an overlapping and repeating pattern.
2. Drizzle with vinegar and serve.
3. Use properly ripe avocados, which should be firm but give a bit when pressed gently.
4. If they dont give at all, theyre underripe.
5. To ripen avocados at home, place them in a brown paper bag and store them at room temperature.
6. Theyll usually ripen in a couple of days, but some can take up to five days.
7. I always buy local, organic avocados in Texas and California, and I recommend that you do the same when possible.
8. A ripe avocado can be tricky to slice or dice neatly.
9. By the time youve scooped it out of the shell, bits of the soft inside are often left behind and the avocado can look manhandled.
10. Instead, remove the pit and use a small, thin-bladed knife to slice or dice one half at a time right in the shell.
11. Use a spoon to gently scoop out the sliced or diced avocado.

red tomatoes, mozzarella, avocados, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/mexican-caprese-377863 (may not work)