Ingredients

For the Dressing:

½ cup extra-virgin olive oil

¼ cup balsamic vinegar

½ teaspoon salt

1 tablespoon honey

Pinch of pepper

For the Caprese:

2 avocados, sliced

2-3 heirloom tomatoes, sliced

6-7 California Grown fresh figs, sliced

1-2 cups whole cherry tomatoes

14 ounces mozzarella balls (not burrata)

1 ounce fresh basil leaves
4 tablespoons shelled whole pistachios

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Instructions

Make the Dressing:

Place all ingredients in a food processor and blend until mixed well. Can be stored in an airtight container in the refrigerator if not used immediately.

Assemble the Caprese:

On a large platter, arrange all ingredients beautifully. Serve with the dressing.

Notes

Suggestions for serving:
Genoa Salami
Prosciutto
Marinated Red Onions
Parmesan Crisps

Keywords: caprese salad, summer salad, fig salad