Oh-so-simple Caprese Salad with Avocado is the perfect no-cook side dish for summer cookouts and dinners! Juicy tomatoes, creamy fresh mozzarella, and fresh basil drizzled with tangy balsamic glaze. I call this healthy yumminess with a burst of freshness, and ALL the summer vibes you can hope for!
Dreaming of those warm summer days, fresh produce and many hours outdoors? I totally associate this dish to all things summer.
Fresh tomatoes are one of those summer items that foodies dream of whenever the weather turns warmer. And it is the star of this dish.
The best part is you don’t need to do much with it. Just take it as it is. Fresh and juicy and sweet and perfect. No cooking, no heating it up.
Heck, you don’t even have to slice it in half if you don’t want to.
Paying tribute to tomatoes because I am a tomato nerd.
When you take fresh tomatoes and combined it with the other fresh ingredients – mozzarella, basil, avocados…wowza. The summer goodness just quadrupled.
Why Caprese Salad with Avocado
Let’s also take a second to address this. When Caprese is mentioned, it typically means tomatoes, mozzarella, basil and balsamic vinegar. But let me tell you, Caprese the traditional way is MISSING OUT.
Avocado completes this beautiful dish.
Please allow let me to clarify, avocado makes everything better, not just Caprese.
But we are in the the Caprese Salad with Avocado mood today, and Caprese Salad is a better Caprese Salad with avocado goodness added to it.
It adds creaminess, it adds flavor. and there is something magical when you combine avocado with tomatoes. They are meant to be together.
Tips for making Caprese Salad with Avocado
- Always use fresh ingredients. Good quality balsamic glaze, good quality fresh mozzarella (do not use shredded), fresh basil (not dried), and ripe juicy tomatoes.
- Be sure to pat dry fresh mozzarella to remove access liquid.
- Toss the salad in olive oil, salt and pepper so it is evenly coated and then drizzle balsamic glaze onto it at the end. Avoid tossing the ingredients in balsamic glaze before serving because it gets brown, soggy and kinda unappetizing. I sometimes serve the glaze on the side because this salad just tastes better with freshly drizzled glaze.
Balsamic glaze is basically reduced balsamic vinegar plus sugar. I typically get it from the store, but if you want to make your own, check out this recipe!
Alright, foodie friends. I hope your summer is filled with fresh goodness and lots of fun.
If you are looking to pair this side with a main dish, check out some of my summer favorites below!
- Grilled Lemon Balsamic Chicken
- Ultimate Homemade Burger
- BBQ Baked Chicken Wings
- Garlic Butter Dill Salmon
Caprese Salad with Avocado
- 16 oz grape tomatoes or cherry tomatoes
- 6-8 oz fresh mozerella
- 1 avocado
- 2 tbsp chopped fresh basil more if needed
- 1 tbsp olive oil
- a pinch of salt and pepper
- 1 tbsp balsamic glaze more if needed
- Slice grape tomatoes into halves and cut avocados into small pieces. Drain liquid from fresh mozerella and pat dry. Cut fresh mozerella into halves (optional). Slice fresh basil into thin strips.
- Bring grape tomatoes, avocados, fresh mozerella and fresh basil into a large bowl. Add olive oil, salt and pepper. Toss to combine.
- Bring everything into a serving plate or bowl. Drizzle with balsamic viengar.
- Serve and enjoy!