Caprese Salad With Avocado

There is something deeply satisfying about a Caprese Salad done right. Juicy tomatoes, creamy mozzarella, fresh basil and just enough seasoning to let everything shine without stealing the spotlight. It is the kind of dish that feels effortless but still earns compliments, whether it lands on a summer table or sneaks onto a cosy dinner spread.

This Italian caprese salad keeps things classic while leaning into quality and balance. Every ingredient matters, every layer has a purpose, and nothing is there just for show. If you are looking for a recipe for caprese salad that tastes fresh, looks beautiful, and does not need fixing once it hits the plate, this is the one you want on repeat.

• What Makes This Caprese Salad So Good
• What Goes Into Caprese Salad
• Add-Ins And Simple Swaps (If You’re Feeling Curious)
• How To Make Caprese Salad
• Pro Tips For The Best Results
• Recipe FAQ’s
• Avocado Caprese Salad Recipe

What Makes This Caprese Salad So Good

• Ingredient quality does the heavy lifting: This caprese recipe is built around ripe tomatoes and fresh mozzarella, so the flavours are bold without needing extras or tricks.
• Balanced seasoning from the start: Salt, pepper and olive oil are added thoughtfully so every bite tastes complete, not flat or watery.
• Layered, not tossed: Arranging the ingredients keeps the textures intact and stops the salad from turning soggy before it reaches the table.
• Fresh basil used properly: Torn, not chopped, so it releases aroma without bruising or overpowering the salad.

What Goes Into Caprese Salad

This Avocado Caprese Salad keeps things simple but delivers bold, fresh flavor in every bite.

• Grape Tomatoes: Sweet and juicy, these are halved for the perfect bite and bring vibrant color and freshness to the salad.
• Bocconcini: Soft, delicate mozzarella balls that offer a creamy contrast to the tomatoes and avocado.
• Avocados: Ripe, buttery, and rich, avocados elevate this Caprese recipe with added creaminess.
• Basil Pesto: A spoonful of pesto adds a herby, garlicky punch that takes this salad to the next level.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Add-Ins And Simple Swaps (If You’re Feeling Curious)

These options keep the spirit of a classic Italian caprese salad while adding a little personality. None of them are required, but they are fun to play with.

• Burrata Instead of Mozzarella: For a creamier centre that melts slightly into the tomatoes.
• Heirloom Tomatoes: Adds colour variation and deeper tomato flavour.
• Pesto Drizzle: A spoonful over the top brings extra basil richness without overpowering.
• Roasted Cherry Tomatoes: Introduces sweetness and warmth while still working beautifully with fresh elements.

How To Make Caprese Salad

1. Mix the Base: In a bowl, combine the tomatoes, mozzarella, basil pesto, garlic, olive oil, salt, and pepper. Toss everything together.

1. Add Avocado and Basil: Gently fold in the chopped avocados and fresh basil leaves. Take care not to mash the avocado while mixing.

1. Finish with Glaze: Drizzle the salad with balsamic glaze, if using. Taste and adjust the seasoning with more salt or pepper if needed.

1. Make Balsamic Reduction (Optional): Simmer ½ cup balsamic vinegar with 1 tablespoon brown sugar. Reduce heat and cook until thickened.

This Avocado Caprese Salad is refreshing and versatile, making it the perfect companion to so many dishes. Serve it alongside Pan Seared Fish With Tomatoes & Olives for a light but satisfying meal. It also pairs beautifully with crusty bread or garlic toast to soak up all that flavorful dressing.

For something heartier, try it with Shrimp Boil or a Decadent Lobster Bisque . And if you’re planning a summer spread, this Italian Caprese Salad is a standout next to grilled vegetables, prosciutto, or even a charcuterie board.

Pro Tips For The Best Results

• Bring tomatoes to room temperature before serving so their flavour fully develops.
• Season the tomatoes lightly before layering to avoid bland bites.
• Tear basil by hand rather than cutting to prevent bitterness.
• Add olive oil just before serving so the salad stays fresh and glossy.

Fresh mozzarella is key. We love using baby bocconcini for easy bites and a pretty presentation, but sliced fresh mozzarella works just as well for a more traditional recipe for Caprese Salad.

Yes! While homemade pesto adds an unbeatable burst of fresh basil flavor, a good quality store-bought version works beautifully if you’re short on time.

We use grape or cherry tomatoes for their juicy texture and concentrated flavor. They’re sweet, colorful, and hold up well when tossed with pesto and olive oil.

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IngredientsUSMetric1x2x3x

• ▢ 1 cup grape tomatoes cherry tomatoes, halved
• ▢ 8 oz bocconcini
• ▢ 2 tablespoons basil pesto homemade or store bought
• ▢ 1 teaspoon garlic minced
• ▢ 1/4 cup olive oil
• ▢ 1 pinch salt to taste
• ▢ 1 pinch pepper to taste
• ▢ 2 avocados ripe, peeled, seeded and chopped
• ▢ 1/2 cup fresh basil leaves
• ▢ 2 tablespoons balsamic glaze store bought or use the recipe below

Instructions

• In a salad bowl, combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl; mix well to evenly coat in the dressing. Toss with the avocados and basil leaves.
• Drizzle with balsamic glaze, if using. Taste test and add more salt/pepper, if needed. Serve immediately.
• For The Balsamic Reduction: Combine 1/2 cup balsamic vinegar and 1 tablespoon of light brown sugar together in a small saucepan and bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to low and simmer gently until the vinegar has reduced by half and has thickened to a syrup-like consistency (about 8 minutes). Allow to cool.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Avocado Caprese Salad

Ingredients

• 1 cup grape tomatoes cherry tomatoes, halved
• 8 oz bocconcini
• 2 tablespoons basil pesto homemade or store bought
• 1 teaspoon garlic minced
• 1/4 cup olive oil
• 1 pinch salt to taste
• 1 pinch pepper to taste
• 2 avocados ripe, peeled, seeded and chopped
• 1/2 cup fresh basil leaves
• 2 tablespoons balsamic glaze store bought or use the recipe below

Instructions

• In a salad bowl, combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl; mix well to evenly coat in the dressing. Toss with the avocados and basil leaves.
• Drizzle with balsamic glaze, if using. Taste test and add more salt/pepper, if needed. Serve immediately.
• For The Balsamic Reduction: Combine 1/2 cup balsamic vinegar and 1 tablespoon of light brown sugar together in a small saucepan and bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to low and simmer gently until the vinegar has reduced by half and has thickened to a syrup-like consistency (about 8 minutes). Allow to cool.

Notes

Nutrition

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