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Caprese Avocado Salad is light, refreshing, and super easy to make with all of the flavors of traditional caprese plus avocado for added creaminess. It will be a huge hit at any picnic, potluck, or backyard barbecue!

Overhead view of caprese avocado salad

Don’t let the simplicity of this salad fool you. This is crave-ably delicious! It is simple to make and comes together in under 15 minutes. It’s light and bright and full of fresh flavors. The dressing is quite simple and subtle.

History Lesson: Did you know that it was not love at first sight with caprese? Caprese dates back to the early 1920s in Italy and was created as a tribute to the Italy flag and its colors. However, it did not truly catch on until the 1950s when King Farouk was served a caprese sandwich as a snack. After the king took just one bite of that tomato, mozzarella, basil goodness, Italy was hooked!

  • Tomato Choices for Caprese Avocado Salad:

    This recipe calls for a combination of yellow and red cherry or grape (or cherry) tomatoes.  The combination of red and yellow makes for a bright and colorful salad, but you can also use all red, or all yellow. It’s also possible to make this salad by using regular garden variety tomatoes that are diced, but the juiciness may make the salad watery and the presentation will not be as beautiful.

  • Where do I find mini mozzarella balls?

    Most grocery stores in the United States will sell mozzarella balls in their fresh cheese section in round plastic containers or air sealed bags. They will be located next to or near the other larger balls of fresh mozzarella cheese. Fresh mozzarella is generally located in a different section than bricks of mozzarella cheese and shredded cheese. The item you are looking for may be called mini mozzarella balls, bocconcini, or mozzarella pearls.

  • White Balsamic Vinegar Substitutes:

    White balsamic vinegar is used in this recipe in order to prevent the salad from getting a brown tint from traditional balsamic vinegar. You can use regular balsamic vinegar, but be warned that the color of the salad may be somewhat off-putting. Another option is to use another clear or light colored mild vinegar like white wine vinegar or apple cider vinegar. These are not as sweet so a bit of extra honey will help balance the flavor.

  • Storage Instructions:

    You can store Caprese Avocado Salad in an airtight container in the fridge for 1-3 days. Be warned that the avocado will start to brown due to exposure to air, and does not mean that they have gone bad. 

caprese avocado salad

If you like this recipe, you may be interested in these other delicious summer salad recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Overhead view of caprese avocado salad
Caprese Avocado Salad is light, refreshing, and super easy to make with all of the flavors of traditional caprese plus avocado for added creaminess. It will be a huge hit at any picnic, potluck, or backyard barbecue!
Prep Time 15 minutes
Total Time 15 minutes
Ingredients
  • 1 pint red cherry or grape tomatoes halved
  • 1 pint yellow cherry or grape tomatoes halved
  • 2 large avocados pitted, peeled, and diced
  • 8 ounces mini mozzarella balls
  • 1/2 cup fresh basil chiffonade
  • 3 tablespoons honey
  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  • In a large bowl, toss together red tomatoes, yellow tomatoes, diced avocado, mini mozzarella balls, and basil. 
  • In another small microwave safe bowl, heat honey for 15-20 seconds in the microwave to thin out. Whisk together with white balsamic and olive oil.
  • Pour dressing over tomatoes and basil. Season with salt and pepper (to taste) and toss to combine. 
Notes

Nutrition

Calories: 247kcal | Carbohydrates: 16g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 118mg | Potassium: 536mg | Fiber: 4g | Sugar: 9g | Vitamin A: 440IU | Vitamin C: 24.1mg | Calcium: 125mg | Iron: 1.1mg
Course: Salad
Cuisine: American
Keyword: Caprese Avocado Salad

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Lisa

5 stars
Just made this salad for dinner. Just the right amount of sweet and acidity. And the avocados made it really nice and creamy.

Denise Adkins

I love all your rescipes

Annette Hawkins

This is the best I love ❤️ it

Doris

5 stars
I love your recipes!!! Thank you so much!!!

Kristin H.

5 stars
I love bruschetta, love avocados, and love caprese salad. This was incredibly delicious, made exactly like the recipe. No alterations needed!

Lisa

5 stars
So good! Will maybe making this regularly in the future.

Patricia A Smay

4 stars
recipe delicious except I’m allergic to the avocado. Can you suggest anything else to add instead? zucchini, or what about cucumber?

Henry

5 stars
Spot on! This was my first time having a Caprese salad of any kind it was really tasty. I was hesitant at first as I’m not a huge fan of tomatoes and my adventures with avaocado is limited to spreading on toast or guacamole! Great recipe!

Cindy Gatz

5 stars
To die for!!!

Sharon Chesser

4 stars
Very tasty

SS

5 stars
So refreshing! I never used white balsamic before but I’m so glad I tried it because it is lighter than the regular balsamic. I made the dressing as listed but I don’t think the honey I had worked well for this so I made a new dressing with maple syrup and that was so much better for me! I would recommend people taste their dressing before putting it on the rest of the ingredients. I can’t wait to serve this for guests. Ty!!!

Dorothy R

This is AMAZING!!!!!

Mary Olden

Very delicious salad

5 stars
Awesome

5 stars
This recipe was great! It’s so good & definitely is going to be a new staple in our household. (We served it with chicken) Thank you! 🙂

Anna-Marie Maritz

Your recipes are out of this world!!! Thanks for sharing with us.
Anna-Marie from south Africa

Jane Adams

This tastes like a dish I’d get at an upscale NYC Italian restaurant… so delicious! Will be making it weekly at my home. Thank you so much!!!

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