Recipe: Avocado Caprese Salad
Serves4 to 6
Prep15 minutes
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.
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
Prep time 15 minutes
Serves 4 to 6
Nutritional Info
Ingredients
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
Instructions
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.