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Recipe Of The Week: Summer Caprese

This nontraditional caprese is perfect for a light snack with a zip of protein from the cheese, or as an appetizer for entertaining.

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This isn’t your ordinary caprese! The traditional ripe, juicy tomatoes and soft fresh mozzarella are joined by crisp, sweet corn and creamy avocado, all topped with a sprinkle of bright mint and a drizzle of roasted red pepper dressing. Perfect for a light snack with a zip of protein from the cheese, or as an appetizer for entertaining. The extra dressing is great to have on hand for salad, mixed with hummus or served over eggs.

Ingredients

Makes 2 stacks

Caprese
4 oz fresh mozzarella
2 medium vine-ripened tomatoes
1 large avocado
1 ear corn, husks removed
1 TBSP fresh chopped mint
¼ cup roasted red pepper dressing (recipe below)

Roasted Red Pepper Dressing

12 oz jar roasted red peppers, drained and rinsed
1/3 cup extra virgin olive oil
3 TBSP white balsamic, white wine or champagne vinegar
2 TBSP fresh lemon juice
1 TBSP minced garlic
2 tsp honey
½ tsp sea salt
¼ tsp fresh cracked pepper

RELATED RECIPE: Grapefruit, Orange And Roasted Fennel Caprese

Preparation

Caprese
1. Evenly slice the mozzarella into 10 round pieces.
2. Slice each tomato into five even pieces.
3. Cut the avocado in half and remove the pit. Using a knife, score each avocado half into five slices. Using a spoon, gently remove the slices from each half.
4. On a platter or individual plates, lay down a piece of the mozzarella, followed by a slice of tomato and then avocado. Repeat this step four more times to make one stack. Then make the other stack, or all of the pieces can be used to make one big stack on a platter.
5. Stand the corn, flat end down, in a bowl. Using a sharp knife cut down the cob to remove the kernels. Sprinkle half of the kernels over each stack.
6. Top each stack with one-half tablespoon mint and two tablespoons of the dressing.

Roasted Red Pepper Dressing

1. In a blender or food processor combine all the ingredients until almost smooth. Leave a small amount of texture to the dressing.
2. Store the extra in the fridge for up to one week.

RELATED: Farm To Market Table Salad Recipe

More recipes from Jessica Cerra.

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.