Recipe: Avocado Caprese Salad

updated Jun 17, 2019
summer
Avocado Caprese Salad
There's one ingredient that's going to make this summer's classic caprese the best yet: avocados.

Serves4 to 6

Prep15 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(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.

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.

(Image credit: Ghazalle Badiozamani)

Avocado Caprese Salad

There's one ingredient that's going to make this summer's classic caprese the best yet: avocados.

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:

  1. 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:

  1. 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.