Avocado Caprese Salad

Avocado Caprese Salad is a refreshing twist on the classic Italian dish, adding creamy avocado to the traditional mix of fresh tomatoes, mozzarella, and basil. It’s light, colorful, and incredibly satisfying—perfect as a side dish, appetizer, or even a quick lunch on warm days.

Why You’ll Love This Recipe

I love how simple and fresh this salad is, yet it feels so elegant every time I serve it. The avocado adds a buttery richness that pairs beautifully with juicy tomatoes and soft mozzarella. A drizzle of olive oil and balsamic glaze brings everything together with bold, tangy flavor. It’s one of those recipes I turn to when I want something healthy, quick, and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe avocados

• Fresh mozzarella (sliced or in small balls)

• Cherry or heirloom tomatoes

• Fresh basil leaves

• Extra virgin olive oil

• Balsamic glaze

• Salt

• Black pepper

Directions

1. I start by slicing the avocados and tomatoes into bite-sized pieces.

2. I either slice the mozzarella or use small mozzarella balls, depending on what I have on hand.

3. I arrange everything on a platter or toss it gently in a bowl—avocado, tomatoes, mozzarella, and fresh basil leaves.

4. I drizzle extra virgin olive oil and balsamic glaze over the top.

5. I season with salt and freshly ground black pepper to taste, then serve it immediately while everything is fresh and vibrant.

Servings and timing

This salad makes about 4 servings and takes only 10–15 minutes to prepare from start to finish. There’s no cooking involved, which makes it perfect for quick meals or spontaneous gatherings.

Variations

Sometimes I add a handful of arugula or baby spinach for extra greens. If I want more protein, I toss in grilled chicken or prosciutto slices. For a twist, I occasionally swap the balsamic glaze for a squeeze of fresh lemon juice and a dash of chili flakes to give it a little heat.

storage/reheating

Since avocado browns quickly, I always try to enjoy this salad fresh. If I need to prep ahead, I cut everything except the avocado and store it in an airtight container in the fridge. When I’m ready to serve, I slice the avocado and assemble the salad. Leftovers can be stored in the fridge for up to one day, but the texture is best right after it’s made.

FAQs

Can I make this salad ahead of time?

I prep the tomatoes, mozzarella, and basil ahead of time, but I always add the avocado just before serving to keep it from browning.

What kind of tomatoes work best?

I love using cherry or grape tomatoes for sweetness and color, but sliced heirloom tomatoes are fantastic too for a rustic look.

Can I use a different cheese?

Yes, I’ve tried it with burrata or even feta when I want something creamier or saltier. Both work great.

Is balsamic vinegar the same as balsamic glaze?

Not exactly. Balsamic glaze is thicker and sweeter. I sometimes reduce balsamic vinegar myself if I don’t have glaze on hand.

How do I keep avocados from turning brown?

I use lemon juice or assemble the salad right before serving. Once cut, avocados start oxidizing quickly.

Conclusion

Avocado Caprese Salad is one of those effortlessly delicious recipes I find myself coming back to all the time. It’s fresh, full of flavor, and easy to customize depending on what I have in my kitchen. Whether I serve it as a starter or a light main dish, it always brings a bit of sunshine to the table.