Avocado Caprese Salad

If you’re craving something creamy and refreshing, look no further. This Avocado Caprese Salad is the perfect upgrade to a classic dish.

It takes just 15 minutes to assemble. You get all the bright flavors of Italy with a buttery twist. It’s exactly what your spring table needs right now.

Why You’ll Make This Again

This recipe is a total lifesaver for healthy reset days. It requires absolutely no cooking at all. You just slice, layer, and enjoy.

The addition of avocado makes it much more satisfying. It’s ready in 15 minutes and looks stunning on a platter. It’s a reliable crowd-pleaser for any spring potluck.

How This Comes Together

Making this salad is all about the simple assembly. You don’t need any special kitchen skills here. Just focus on even slicing for the best look.

Everything happens right on the serving plate. There are no extra bowls to clean up later. It is the ultimate low-stress recipe for beginners.

What You’ll Need

Gather these fresh, high-quality ingredients for the best flavor results.

• 2 large ripe avocados, pitted, peeled, and sliced into 1/4-inch wedges
• 2 large vine-ripened tomatoes, sliced into 1/4-inch rounds
• 8 ounces fresh mozzarella cheese, sliced into 1/4-inch rounds
• 1/2 cup fresh basil leaves, whole or torn
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic glaze
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper

Step-By-Step Directions

1. Slice the tomatoes, mozzarella, and avocados into uniform 1/4-inch thick pieces.
2. On a chilled serving platter, arrange the slices in an alternating, overlapping sequence: tomato, avocado, and mozzarella.
3. Distribute the fresh basil leaves by tucking them between the slices.
4. Drizzle the extra virgin olive oil uniformly across the arranged ingredients.
5. Apply the balsamic glaze in a decorative drizzle over the salad.
6. Finish by seasoning the assembly with sea salt and cracked black pepper. Serve immediately to prevent avocado oxidation.

How To Serve It

Serve this Avocado Caprese Salad on a large, flat platter. It looks best when the colors really pop. The vibrant green and red are beautiful.

Pair it with some warm, crusty bread. It also goes great alongside grilled chicken or fish. This is a perfect light lunch for a sunny afternoon.

Leftovers & Storage

This salad is definitely best enjoyed immediately. Avocados will start to brown once they hit the air. If you have leftovers, store them in an airtight container.

Keep them in the fridge for up to one day. The flavors will still be good, but it won’t look as pretty. Do not freeze this fresh salad.

Make It Even Better (Pro Tips)

• Don’t skip the flaky sea salt at the very end.
• Avoid using hard, underripe avocados for this recipe.
• Substitute the balsamic glaze with a lemon vinaigrette for extra zing.
• Slice everything ahead of time but assemble right before serving.
• Use room temperature tomatoes for the most intense flavor.
• Upgrade the dish by using buffalo mozzarella if you can find it.

Easy Ways To Change It Up

• Add grilled peaches during the summer for a sweet twist.
• Top with toasted pine nuts for a crunchy texture.
• Swap the basil for fresh mint for a refreshing change.
• Drizzle with basil pesto instead of plain olive oil.

Quick Questions

How do I keep the avocado from browning?

The best way is to serve it immediately. The olive oil and balsamic glaze also help protect the fruit from the air.

Can I use cherry tomatoes instead?

Yes, you certainly can. Just cut them in half and toss everything in a bowl instead of layering. It’s a great time-saver for busy days.

I hope you love this fresh take on a classic. It’s simple, healthy, and always hits the spot. Give it a try this weekend!

— Ethan

Avocado Caprese Salad

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 310

Ingredients Method

Ingredients

  

• 2 large ripe avocados, pitted, peeled, and sliced into 1/4-inch wedges
• 2 large vine -ripened tomatoes, sliced into 1/4-inch rounds
• 8 ounces fresh mozzarella cheese, sliced into 1/4-inch rounds
• 1/2 cup fresh basil leaves, whole or torn
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic glaze
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper

Method

 

1. Slice the tomatoes, mozzarella, and avocados into uniform 1/4-inch thick pieces.
2. On a chilled serving platter, arrange the slices in an alternating, overlapping sequence: tomato, avocado, and mozzarella.
3. Distribute the fresh basil leaves by tucking them between the slices.
4. Drizzle the extra virgin olive oil uniformly across the arranged ingredients.
5. Apply the balsamic glaze in a decorative drizzle over the salad.
6. Finish by seasoning the assembly with sea salt and cracked black pepper. Serve immediately to prevent avocado oxidation.