Some salads are so simple yet so satisfying that you want to eat them all year long.
This Avocado Caprese Salad is exactly that kind of dish.
It brings together creamy avocado, juicy tomatoes, crisp cucumber, and tender mozzarella in a garlicky balsamic dressing that clings to every bite.
It’s colorful, refreshing, and makes any meal feel brighter.
Why I Love This Recipe
Classic caprese with a twist – Avocado adds creamy richness.
No cooking needed – Ready in 10 minutes, all in one bowl.
Naturally gluten-free and vegetarian – Simple, clean ingredients.
Perfect balance of flavor – Tangy, sweet, creamy, and fresh.
Great for entertaining – Elegant and vibrant on any table.
What You’ll Need (Ingredient Highlights)
English cucumber – Adds crunch and lightness.
Cherry tomatoes – Sweet, juicy, and colorful.
Fresh mozzarella – Use pearls or diced balls for bite-sized pieces.
Avocado – Creamy, ripe, and buttery—choose slightly soft but not mushy.
Basil – Fresh leaves for that classic caprese aroma.
Olive oil & balsamic vinegar – A timeless duo for Italian-style dressing.
Garlic, salt, pepper – For savory punch and seasoning.
Pro Tips Before You Start
Add avocado last – To avoid bruising and mushiness.
Use a garlic press or microplane – It helps distribute the garlic evenly.
Chop basil just before serving – Keeps it from browning.
Halve tomatoes with a serrated knife – Easier and cleaner.
Taste and adjust salt – Especially if using salted mozzarella.
How to Make Avocado Caprese Salad
Step 1: Combine the Salad Ingredients
In a large serving bowl, add the sliced cucumber, halved cherry tomatoes, mozzarella pearls, diced avocado, and chopped basil.
Step 2: Make the Dressing
In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, grated or pressed garlic, sea salt, and black pepper until emulsified.
Step 3: Dress and Serve
Just before serving, pour the dressing over the salad.
Gently toss to combine without mashing the avocado.
Serve immediately for best freshness.
What to Serve It With
Grilled chicken, steak, or shrimp
Crusty sourdough or garlic bread
Pasta with pesto or lemon butter sauce
As a side dish at BBQs or picnics
With sparkling water, rosé, or iced tea
Variations / Substitutions
Use heirloom tomatoes for more color and flavor
Swap mozzarella for crumbled feta or burrata
Add pine nuts or sunflower seeds for crunch
Mix in arugula or spinach for a leafy base
Try white balsamic vinegar for a lighter, sweeter twist
Storage & Leftovers
Best eaten fresh – Especially because of avocado.
Short-term storage – Store undressed salad and dressing separately for up to 1 day.
Avoid freezing – The texture of fresh produce doesn’t hold up well.
Meal prep tip – Prep all ingredients except avocado ahead, and assemble just before eating.
FAQs
Can I make this salad ahead of time?
You can prep most of it, but add avocado and dressing right before serving for best texture.
Is there a way to keep the avocado from browning?
A little extra lime or lemon juice on the avocado can help, but it’s still best fresh.
Can I use different tomatoes?
Absolutely—grape tomatoes or diced Roma tomatoes work too.
Is mozzarella the only cheese that works here?
Nope—feta, burrata, or even goat cheese can be delicious swaps.
What if I don’t like balsamic vinegar?
Try red wine vinegar or lemon juice as an alternative.
Do I have to peel the cucumber?
Not necessary, especially with English cucumbers—the skin is thin and tender.
Can I use dried basil instead of fresh?
Fresh basil is highly recommended for flavor and fragrance, but in a pinch, a small amount of dried basil can work.
Final Thoughts
This Avocado Caprese Salad is my go-to side when I want something fast, healthy, and beautiful.
It’s light but satisfying, vibrant yet simple—and with ripe avocado in the mix, it never lasts long on the table.
Whether you serve it at a dinner party or enjoy it solo with toast, this salad always delivers that fresh summer flavor.
