So. Cal Recipe

Slice cheeses and basil prep

Slice the fresh mozzarella into 1/4-inch rounds or roughly 1/2-inch pieces if using torn pieces. Pat dry on paper towel to remove excess moisture. Tear larger basil leaves in half; leave small leaves whole.

If using pancetta, proceed to the Optional Add-on directions to crisp it now so it will be ready for assembly.

Tomatoes

Slice tomatoes into 1/4-inch thick rounds. Lightly season both sides with 1/2 teaspoon sea salt and a pinch of black pepper. Set on a plate to drain a minute.

Avocado

Halve, pit and peel the avocado. Slice into 1/4-inch slices and toss gently with 1 tablespoon lemon juice to prevent browning and to add brightness.

Drizzle 2 tablespoons extra-virgin olive oil over the prepared tomatoes and mozzarella at assembly time and reserve remaining oil for finishing.

Make the sauce

In a small saucepan over medium-low heat, melt 1 tablespoon unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add 1/2 cup heavy cream and bring to a gentle simmer, stirring. Reduce heat to low and whisk in 3/4 cup grated parmesan until smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. If sauce is too thick, thin with up to 1 tablespoon water or cream. Keep warm on very low heat, stirring occasionally.

Crisp the pancetta

If adding pancetta: heat a small skillet over medium heat, add the diced pancetta and cook, stirring occasionally, until the fat renders and pieces are crisp, about 6–8 minutes. Transfer to a paper towel-lined plate to drain. Reserve 1 teaspoon of the rendered fat to finish the dish if desired.

Arrange: On a serving platter, arrange alternating slices of tomato and mozzarella in an overlapping circle or in rows. Tuck basil leaves between slices.

Add avocado: Fan or scatter the avocado slices over or alongside the tomato-mozzarella arrangement.

Sauce & oil: Drizzle the warm parmesan sauce lightly over the mozzarella (aim for a thin ribbon; you don’t need to cover everything). Drizzle the remaining 1 tablespoon extra-virgin olive oil over the whole plate.

Finish seasoning & garnish: Sprinkle the remaining 1/2 teaspoon sea salt and 1/2 teaspoon black pepper evenly (adjust to taste). Scatter any extra grated parmesan on top. If using pancetta, sprinkle the crisped pancetta pieces over the salad and optionally drizzle 1 teaspoon reserved pancetta fat for extra savory flavor.

Serve immediately so the mozzarella stays cool and the avocado stays fresh. Offer extra basil and parmesan at the table.