When I first started dreaming up the idea of an avocado caprese salad, I wasn’t sure if it was one of my best ideas ever… or one of my worst. On one hand, how could you possibly improve on the perfection of the classic caprese trifecta: tomatoes, mozzarella, and basil? On the other… doesn’t avocado make just about everything better?
Turns out, my intuition led me in the right direction. This avocado caprese salad is my current favorite combination of flavors, and it’s the appetizer I’m going to be making for al fresco dinner parties all summer long. I kept it simple, adding big chunks of ripe avocado and a couple bonus ingredients to take this over the top: thinly sliced shallot and a drizzle of aged balsamic. Read on to see how this perfect summer salad comes together, and be sure to leave a comment and rating if you make it.
This Avocado Caprese Salad Is a Game-Changer—Here’s Why
Before we dive into the recipe, let’s talk about why adding avocado to your caprese salad can elevate this classic dish to a whole new level. Avocado is not only a superfood; its creamy texture and rich, buttery flavor make it a perfect complement to the freshness of the tomato, mozzarella, and basil. Sooo satisfying. And of course, avocados’ health benefits are always welcome, packing this dish with heart-healthy fats, fiber, and a variety of essential vitamins and minerals.
Grab These Ingredients
To make this delicious avocado caprese salad, you’ll need:
- Ripe avocados
- Fresh tomatoes (preferably heirloom or vine-ripened)
- Fresh mozzarella cheese (I used burrata here, because—yum)
- Fresh basil leaves
- Extra-virgin olive oil
- Aged balsamic vinegar
- Thinly sliced shallot
- Salt and freshly ground pepper
The quality of your ingredients plays a huge role in the final taste of the salad, so aim for the freshest and highest quality possible.
How to Make This Avocado Caprese Salad
Prepare Your Ingredients
- Slice the Tomatoes. Start by slicing your tomatoes—I like to do a mixture of thick slices and wedges for the prettiest presentation. The aim is to have pieces that are hearty enough to stand up to the other ingredients without getting lost.
- Cut the Avocado. Cut your avocado in half, remove the pit, and peel. Slice into thick chunks that will complement the size of your tomato. This is a fork-and-knife situation. Add the avocado evenly to the platter over the tomato.
- Tear the Mozzarella. I like to keep it rustic by using my hands to tear big hunks of mozzarella over the tomato and avocado. If you’re using burrata, you want to let that creamy goodness melt all over everything.
Add the Finishing Touches
- Season. Sprinkle the salad with lots of flaky salt and freshly ground pepper to taste.
- Add Shallots and Drizzle. Scatter thinly sliced shallots over the top for a slight crunch and a hint of sharp flavor. Then finish by drizzling high-quality extra-virgin olive oil and aged balsamic vinegar over everything.
How to Serve
This avocado caprese salad is versatile enough to be a standout appetizer, a healthy lunch option, or a vibrant side dish for your summer barbecues. It pairs beautifully with grilled meats, seafood, or a simple grilled bread rubbed with garlic and drizzled with olive oil.
Storage Tips
I’ll be honest, this salad is best eaten within an hour of making. But on the off-chance you have leftovers, cover them tightly with plastic wrap and refrigerate for up to a day. The acidity in the tomatoes and balsamic vinegar helps prevent the avocado from browning too quickly.
Bon Appétit
This avocado caprese salad recipe is a testament to the idea that the simplest twist on a classic can be unforgettable. So don’t be afraid to play—rules are made to be broken! This salad is a celebration of summer’s bounty, a healthy yet indulgent treat that’s about to become a staple in your culinary repertoire. Don’t forget to leave a comment and rating if you try this at home—I’d love to hear how it turns out for you! Scroll on for the recipe.
Other Caprese Salads to Try
Summer just got an upgrade.
Have you ever tasted a new ingredient and thought, “Now this is a game-changer”? I can remember a few times in my life: Maldon sea salt, really good dark chocolate, European butter, and most of all, six years ago when we were on our honeymoon in Italy and I tasted buffalo mozzarella for the first time. Previously, I’d had […]
Description
A twist on the classic. Avocados’ creamy texture and rich, buttery flavor make it a perfect complement to the freshness of a classic caprese.
- 2 firm but ripe avocados
- 3 large or 5 smallish tomatoes (preferably heirloom or vine-ripened)
- 1 large ball fresh mozzarella (I used burrata)
- Fresh basil leaves
- Extra-virgin olive oil
- Aged balsamic vinegar
- 1 thinly sliced shallot
- Salt and freshly ground pepper
- Slice the Tomatoes. Start by slicing your tomatoes—I like to do a mixture of thick slices and wedges for the prettiest presentation. The aim is to have pieces that are hearty enough to stand up to the other ingredients without getting lost.
- Cut the Avocado. Cut your avocado in half, remove the pit, and peel. Slice into thick chunks that will complement the size of your tomato. Add the avocado evenly to the platter over the tomato.
- Tear the Mozzarella. I like to keep it rustic by using my hands to tear big hunks of mozzarella over the tomato and avocado. If you’re using burrata, you want to let that creamy goodness melt all over everything.
- Season. Sprinkle the salad with lots of flaky salt and freshly ground pepper to taste.
- Add Shallots and Drizzle. Scatter thinly sliced shallots over the top for a slight crunch and a hint of sharp flavor. Then finish by drizzling high-quality extra-virgin olive oil and aged balsamic vinegar over everything.
Notes
This avocado caprese salad is versatile enough to be a standout appetizer, a healthy lunch option, or a vibrant side dish for your summer barbecues. It pairs beautifully with grilled meats, seafood, or a simple grilled bread rubbed with garlic and drizzled with olive oil.
- Prep Time: 15
- Category: salads, healthy, vegetarian, appetizer
Keywords: avocado caprese salad
