Caprese Salad with Avocado and Olives

Caprese Salad with Avocado and Olives


A typical antipasto from Campania with an exotic hint.




about 10 min


  1. 1 pack of La Rocca Sun Dried Tomatoes
  2. 200g (7 oz) of Mozzarella
  3. 10 salted capers, rinsed
  4. 8 pitted black olives
  5. 1 ripe avocado cut into pieces
  6. Juice of ½  lime to sprinkle over the avocado
  7. Extra virgin olive oil
  8. Basil


  1. Take the sun-dried tomatoes, cut them into small pieces and place them in a bowl.
  2. Add the other ingredients and season with oil and basil. Add a pinch of salt.
  3. If finely chopped, this salad can be used as a delicious topping for crostini.