Avocado Caprese Salad
Updated Mar 22, 2026
This Avocado Caprese Salad is colorful, refreshing and bursting with fresh flavor. It's a perfect appetizer or side dish for the summer.
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Avocado Caprese Salad is soo good!
This Avocado Caprese Salad is very similar to a traditional caprese salad. It’s basically a few good ingredients thrown together, which is exactly why it works. If the tomatoes are ripe and the avocado is ready, you’re in good shape.
When I make my Avocado Caprese Salad, I like having equal parts of pearl mini mozzarella, cherry tomatoes, and avocado. Drizzled with olive oil and a balsamic glaze, this salad takes just 10 minutes to put together.
Happy Cooking!
– Yumna
Avocado Caprese Salad Ingredients
- Cherry tomatoes: Use ripe cherry or grape tomatoes that are sweet and firm. If they’re larger, cut them in half so the salad is easier to eat and the juices mix in a little with the olive oil and balsamic.
- Mini mozzarella balls: Mini mozzarella pearls or ciliegine both work here. If the balls are packed in water, drain them well before adding so the salad does not get watery.
- Avocado: Use a ripe avocado that is still a little firm so it holds its shape when tossed. If it’s too soft, it will start breaking down as soon as you mix everything together. Cut the avocado into bite-sized pieces.
- Fresh basil: Cut the basil right before serving so it stays fresh and does not darken too early. If you do not want to chiffonade it, you can just tear it into smaller pieces. Read my tips on how to cut basil.
- Olive oil and balsamic glaze: Since the dressing is this simple, use an olive oil you like the taste of. Balsamic glaze is thicker and sweeter than regular balsamic vinegar, so I would not swap them one-for-one without expecting the salad to taste different.
- Sea salt and black pepper: Season right before serving so the tomatoes do not sit too long and get overly juicy. Start light, toss, and then add more if needed.
How to Make Avocado Caprese Salad
Avocado Caprese Salad Recipe
Avocado caprese salad with cherry tomatoes, mini mozzarella, fresh basil, olive oil, and balsamic glaze comes together fast.
Video
Ingredients
- 1 pint cherry tomatoes
- 8 ounces mini mozzarella cheese balls
- 1 large avocado pitted and cubed
- ¼ cup Fresh basil cut into chiffonade (long strips)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- Sea salt
- black pepper
Instructions
- Assemble the mozzarella cheese, cherry tomatoes, cut avocado and basil in a serving dish.
- Season with sea salt and freshly cracked black pepper, to taste. Drizzle with olive oil and the balsamic glaze. Carefully toss to coat the ingredients with the dressing. Serve immediately.
Notes
My Top Tip: Use fresh ingredients! This salad is all about the produce, so quality matters. Make sure you’re using ripe but firm tomatoes so they hold together when cut.
Storage: Store any leftovers in an airtight container in the fridge for up to 24 hours. That said, I recommend eating this one ASAP after making!
Nutrition
Serving: 1g, Calories: 312kcal, Carbohydrates: 11g, Protein: 12g, Fat: 27g, Saturated Fat: 6g, Cholesterol: 20mg, Sodium: 57mg, Potassium: 502mg, Fiber: 4g, Sugar: 4g, Vitamin A: 731IU, Vitamin C: 32mg, Calcium: 224mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Use fresh ingredients. This salad is all about the produce, so quality matters. Make sure you’re using ripe but firm tomatoes so they hold together when cut.
- Season right before serving: Salt pulls water out of the tomatoes, so if it sits too long, the salad gets a little soupy.
- Toss gently or not at all: You can lightly toss it, but sometimes it’s better to just drizzle everything over the top and use a spoon to gently move things around a little so the avocado stays intact.
Serving Ideas
- Serve with protein. This is one of my go-to side salads with oven-baked chicken breast, roasted salmon in butter, or cast iron skillet steak.
- Plate with pasta. I love eating this avocado caprese salad as a fresh side with a plate of pasta. Try my pasta pomodoro, my pesto gnocchi, or my veggie spaghetti.
- Add carbs. Fresh bread is always great with salad. I love olive bread or garlic cheese bread.
Comments
What did you use for the balsamic glaze?
I used a store bought one! Instead of balsamic glaze, you can use balsamic vinegar. But making balsamic glaze is as simple as reducing balsamic vinegar over heat. Just place the vinegar in a small saucepan over medium-low heat and let simmer, stirring occasionally until it thickens. It will reduce to about ยผ the original amount.
Tried it a few days ago and really liked this combination ๐ thanks for the recipe!
That’s so great to hear! You’re so welcome!
I donโt even like tomatoes, but I made the recipe as it was written and it was delicious!
Yay! So glad to hear that! Thank you for the feedback!!