Chopped Caprese Salad
- 2 ounces pancetta, diced
- 1 avocado, diced
- 1 cup small mozzarella balls, cut in half
- 1 cup cherry tomatoes, cut in half
- 12 basil leaves
- 2 tablespoons Wildtree Strawberry Balsamic Vinegar (or your favorite flavor)
- Heat a 10-inch skillet over medium-high heat. Cook pancetta, stirring frequently, for 5 minutes or until crispy. Remove the pancetta from the pan and drain on paper towels. Stack basil leaves together and roll tightly. Slice the rolled leaves thinly and lightly toss to loosen up the resulting pieces. Toss all ingredients together and serve chilled.