Avocado Caprese Salad
This is Caprese… with a creamy, modern twist! Classic cherry tomatoes, basil, and mozzarella get an upgrade with buttery avocado, turning the traditional Italian salad into a mouthwatering dish. Tossed in olive oil and balsamic vinegar, it’s simple to make and bursting with seasonal goodness.
I first made this for a summer dinner party when I had extra avocados on hand, and I couldn’t believe how well it worked. The silky avocado cubes nestled right in with the juicy tomatoes and mozzarella pearls, and the whole bowl disappeared before I even sat down. Lesson learned: always make a double batch!
Why this salad will be your new go-to
- Fresh & Seasonal: Juicy cherry tomatoes and fragrant basil at their peak.
- Creamy Upgrade: Avocado adds richness and healthy fats.
- Quick Assembly: Just chop, toss, and enjoy—ready in minutes.
- Versatile Dish: Perfect as a starter, side, or light lunch with crusty bread.
This Avocado Caprese Salad is proof that simple ingredients can deliver incredible results. It’s fresh, filling, and flexible—exactly the kind of dish you’ll want to keep on repeat all season long.
If you’re a Caprese fan like me, you’ll also love my Peach Caprese Salad, Blueberry Caprese Skewers, Watermelon Caprese, and Cantaloupe Caprese Kebabs. Each offers a playful spin on the traditional trio!
Try my Classic Caprese Skewers with Balsamic Glaze!
Avocado Caprese Salad
Ingredients
- 2 cups red cherry tomatoes, halved
- 2 cups yellow cherry tomatoes, halved
- 4 to 6 ounces small mozzarella balls
- 1 avocado, diced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅓ cup torn or chopped basil leaves
Instructions
- Gently toss together all ingredients in a bowl. Serve.
