Recipe: Avocado Caprese Salad

Recipe: Avocado Caprese Salad

Kelli Foster
Jun 1, 2018
(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.

(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.

Easy Avocado Caprese Salad: Watch the Video

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, drained
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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