Of all the essential ways to use up ripe and juicy summer tomatoes, I'd argue that a big caprese salad deserves a spot at the top of your list. And there's one thing that's going to make this summer's caprese the best yet: creamy chunks of ripe avocado.
Easy Avocado Caprese Salad: Watch the Video
A Natural Pairing for a Beloved Summer Salad
Classic caprese is a beloved summer salad that hardly needs a helping hand. From the sweet, peak-season tomatoes and herbaceous basil, to the creamy mozzarella and the tangy balsamic vinegar, it's an irresistible dish. But that doesn't mean it wouldn't benefit from a little something extra, especially when that something is avocado. How can you say no? It's a natural pairing that fits right in with this chunky salad.
Avocado Caprese Salad
For the vinaigrette:
1/4 cup balsamic vinegar
1 clove garlic, minced
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
For the salad:
1 pint cherry or grape tomatoes, halved
2 medium avocados, diced
4 ounces fresh mozzarella pearls
3/4 cup torn fresh basil leaves
Make the vinaigrette: Whisk the vinegar, garlic, honey, salt, and pepper together in a large bowl. While whisking, slowly pour in the oil and whisk until emulsified.
Make the salad: Add all the salad ingredients to the dressing and stir gently to combine. Refrigerate for about 30 minutes for the flavors to meld. Stir again just before serving.
- Make ahead: The vinaigrette can be made up to 1 day in advance and stored in an airtight container in the refrigerator.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.