This Avocado Caprese Salad is a perfect summer recipe. It's easy to make, highlights fresh, seasonal ingredients, and is full of flavor!
Since this salad is so simple, it's essential to have peak summer tomatoes that are ripe and bursting with summer-sunshine flavor. You'll combine the tomatoes with creamy avocado and fresh mozzarella for a delicious salad!
If you love fresh summer salads, try my Cantaloupe Cucumber Salad, Watermelon, Blueberry, and Feta Salad, Grilled Corn and Black Bean Salad, or Grilled Peach and Tomato Salad as well!
Caprese Salad with Avocado Features
- Easy to assemble and the perfect summer side dish! It's bursting with fresh flavors and juicy tomatoes.
- The addition of avocado takes it over the top - it adds a creamy and bright component that takes the classic Caprese salad to a whole new level.
- The tangy balsamic glaze is also an essential addition to this salad - it's balsamic vinegar that's been reduced so it packs a real flavor punch!
- This recipe saves well in the refrigerator and is even better the next day, as it allows more time for the tomatoes and mozzarella to marinate in the flavors.
Avo Caprese Ingredients
- Tomatoes - You'll need 2 medium tomatoes - these can be Heirloom, Roma, Hot House (any type of ripe tomato will work) as well as 12 ounces of cherry tomatoes (I used a mix of colorful cherry and grape tomatoes).
- Cheese - You'll use 8 ounces of fresh mozzarella cheese balls (I used Ciliegine). You can use one large mozzarella ball and cut it into slices or chunks as well.
- Avocado - You'll need 1 large ripe avocado (I used a Haas avocado)*
- Herbs - You'll need 10 to 15 fresh basil leaves. You can tear these, roughly chop them, or chiffonade them.
- Toppings - To top the salad, you'll need 2 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic glaze (balsamic reduction), ½ teaspoon flaky sea salt, and ¼ teaspoon of freshly ground black pepper.
*When you're checking for ripe avocados, don't squish them (this will cause bruising), pop the stem at the top off - if it's yellow or green, the avocado is ready to eat!
If you try this healthy caprese salad recipe, let me know! Connect on Instagram and share your photos, or leave a star rating below.
Avocado Caprese Salad
Ingredients
- 2 medium tomatoes sliced
- 12 ounces cherry tomatoes halved
- 8 ounces fresh mozzarella balls Ciliegine or other
- 1 medium avocado sliced
- 10 to 15 fresh basil leaves chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
- ½ teaspoon flaky sea salt
- ¼ teaspoon ground black pepper
Instructions
- Arrange the tomatoes, mozzarella balls, and avocado on a large plate or bowl.
- Drizzle with olive oil, balsamic reduction, flaky sea salt, and ground black pepper.
- Garnish with the chopped fresh basil. Allow the salad to rest for 5 to 10 minutes before serving. This will allow the tomatoes, cheese, and avocado to marinate in the oil, balsamic, and salt.
Amy says
This looks amazing and soooo perfect for the 100 degree forecasts we have for this week. I found you through a post on FBP where you mentioned your income report and love seeing how you have progressed through your first 6 months (is that right?). I just started my blog (like a week ago) and am still setting so much up that I probably shouldn't even have taken it public but I was itching to start posting content, you know? Anyway, just wanted to say hi and let you know I will probably be lurking because your food looks gorgeous and I'm going to be doing a lot of the same things (photo sharing submissions, etc.) that it looks like you have been doing. 🙂
Emily Wilson says
Thanks, Amy! I love your Instagram page and I've pinned several of your recipes! You've got great stuff. I'm so glad you liked the income reports 🙂 I found the income reports on other blogs so helpful, and I really like when they share how they are growing traffic.