Summer Salad from Paris

It’s amazing when interesting things happen in the most unexpected places. A few months ago, Sara Moulton made a stop at a local kitchen store in Pittsburgh to conduct a cooking demo and promote her new book. The weather wasn’t the most cooperative as rain poured intensely for much of the morning. I nearly decided to stay home until I told myself to suck it up and make the most of my day off. Looking back, I’m definitely glad I went.

Sara’s demo was amazing as she effortlessly engaged with the audience that surrounded the U-shape cooking space. Her new book called Everyday Family Dinners is jam packed with over 200 recipes that everyone in your household are sure to enjoy.

Recently, I ran across a recipe in her book that featured a unique spin on a traditional caprese salad. Anyone who reads this site regularly would know I am no stranger to the delicious combination of tomato, fresh mozzarella and fresh basil. But, I never considered adding fresh avocado to the mix. Sure it’s a simple addition to an already easy dish, but that’s what makes it so interesting. The additional ingredient added texture and completely elevated the flavor profile.

I was so thrilled with the outcome of the pictures I took of the completed dish; I decided to share them with Sara directly via her website. I have to admit I wasn’t expecting much more of a response than a courtesy thank you from someone who is as busy traveling the country and making TV appearances as her. Saying I was surprised to see a response the next morning exclaiming she loved the pictures and wanted to post them on her site is a dramatic understatement. I was over-the-moon giddy.

Sara not only used my photo (and gave me credit), she also gave me a full shout out in the first paragraph. The post totally made my week. I can’t think of a better way to conclude this story than through a virtual “high-five” with my fellow readers. **SLAP!

Summer Salad from Paris

2 large ripe beefsteak tomatoes, or 5 plum tomatoes, or 2 cups cherry tomatoes
Kosher salt
8 ounces lightly salted mozzarella (preferably fresh)
2 ripe Hass avocados
1 cup fresh basil leaves
Extra virgin olive oil

Slice the tomatoes 1/3-inch thick and salt them on both sides. Set aside 10 minutes and then gently pat dry with paper towels.

Slice the mozzarella 1/3-inch thick and cut slices in half if large. Halve, seed, peel, and slice the avocados 1/3-inch thick. Coarsely shred the basil leaves or leave them whole. Layer all the ingredients decoratively on a plate and drizzle liberally with olive oil.

Adapted from: A Summer Salad from Paris by Sara Moulton

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  • It is a beeeautiful picture, I may or may not have licked my screen, keepin it to myself, but seriously she was wise to use them 😉
    Congratulations, that is awesome!

  • Cory, those of us who regularly read your blog aren’t surprised, though we are thrilled for you. Sometimes – just sometimes, mind you – good things happen to good people. Have a great day. Blessings…Mary

  • Hey Cory,

    How absolutely fantastical Sara gave you a shout out!
    I am a recent fan of yours but, have been a fan of Sara’s for years since way back when she was doing Cooking Live.
    Your picture which has got me drooling and is going to be sending me out to the garden to find that one big and beautiful beefsteak. Got all the other ingredients.
    Thanks for posting this.