Allie's California Caprese Salad
Allie Ketcham • April 27, 2026
Recipe Date: July 29, 2016
Serving Size: 4
Cook Time: 00:10:00
Difficulty: Easy
Measurements: Imperial (US)
Suggested Wine Pairing: Our Vignoier
Ingredients:
- 8 ounce box of fresh mozzarella balls, packed in water, drained
- 1 pint of cherry or grape tomatoes, halved
- 2 large firm yet ripe avocados
Sauce:
- 3 cloves of garlic squeezed through a garlic press
- 1/2 tsp. balsamic vinegar
- 1/2 cup Olive Oil
Directions
- In a small mixing bowl, mix mashed garlic with salt.
- Add vinegar and stir until incorporated. Add the olive oil in a steady stream as an emulsion forms.
Discover an easy Strasbourg-inspired Tarte Flambée paired with Ketcham Estate Savannah’s Rosé di Pinot Noir and our upcoming 2027 river cruise.
Tasty Tuesday: Zürcher Geschnetzeltes with Crispy Rösti (Swiss Veal & Mushroom Cream Sauce over Golden Rösti Potatoes)
Crunchy tortilla chips, seasoned ground beef, creamy soups, tomatoes, and melted cheese casserole with a glass of your favorite Ketcham Estate Pinot Noir wine
One of the highlights of river cruising is gathering around the table to enjoy exceptional food, outstanding wines, and unforgettable fellow travelers.
This is a very easy sauce that has evolved over time. Allie makes it weekly for her family and it gets devoured. Allie loves that she can whip it up in less time than it takes to boil the pasta and it can be make with food she typically already has in her kitchen. Allie cheats a little in that she adds a jar of pre-made high quality marinara sauce to the meat. Allie serves the sauce over pasta (the current favorite in her house is Farfalli) with a simple tossed salad and a loaf of frozen garlic bread (like Pepperidge Farm).
This is a family favorite! Even our son Nick who is the pickiest of eaters devours what he affectionately calls Lemon Butt Chicken. I love to bring this to friends when I am helping with a meal train because it is so fast and easy to prepare and I deliver the uncooked meal to my friend and their home smells divine while the chicken is in the oven. It is an easy crowd pleaser and a meal we enjoy weekly.
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