Recipe: Avocado Caprese Salad

Recipe: Avocado Caprese Salad

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Kelli Foster
Aug 24, 2017
(Image credit: Ghazalle Badiozamani)

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

(Image credit: Ghazalle Badiozamani)

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

Serves 4 to 6 as a side

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.

Recipe Notes

  • 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.
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