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Caprese Salad with creamy avocado slices is a fresh and flavorful twist on the Italian classic. With juicy tomatoes, soft mozzarella, and fragrant basil, this salad gets even better with the rich addition of ripe avocado. Drizzle with a balsamic reduction or spoon over some homemade basil pesto for even more flavor; it’s a simple yet satisfying dish you’ll make all summer long.
Whether you’re serving it as a side or turning it into a main with grilled chicken, This Caprese recipe is a must-try. It’s easy to make, packed with color and freshness, and perfect for your dinner table. If you love a good italian Caprese Salad, This upgraded version might just become your new go-to recipe for Caprese Salad.
What Makes This Caprese Salad Work
It’s the perfect balance of creamy, juicy, and fresh. Traditional Caprese Salad is already a classic for good reason, but adding slices of buttery avocado takes it to another level. The richness of the avocado pairs beautifully with the acidity of ripe tomatoes and the milky softness of fresh mozzarella.
This isn’t just an ordinary Caprese recipe, it’s the one you’ll want to make again and again, whether as a side or a light, wholesome main.
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
How To Make Caprese Salad
- Mix the Base: In a bowl, combine the tomatoes, mozzarella, basil pesto, garlic, olive oil, salt, and pepper. Toss everything together.
- Add Avocado and Basil: Gently fold in the chopped avocados and fresh basil leaves. Take care not to mash the avocado while mixing.
- Finish with Glaze: Drizzle the salad with balsamic glaze, if using. Taste and adjust the seasoning with more salt or pepper if needed.
- 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.
Recipe FAQ’s
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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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
Nutrition information is automatically calculated, so should only be used as an approximation.
Good God, that was one of the best salads I have had in years; together with fresh Ciabatta bread is absolute heaven, thanks you.
Easy and really, really great ! Love your recipes ! You need a show !!
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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! 🙂