Take a classic antipasto to the next level with fresh and tender avocado.
If there’s anything I’ve learned from growing up in an Italian-American family, it’s that there’s always room on the table for a little caprese. But the classic combo of tomato, basil, and mozzarella is made even more beautiful with the addition of buttery avocado. Whether it’s served as a mouthwatering antipasto or a scrumptious side, avocado caprese salad is set up to satisfy.
It’s got all the traditional fixings—juicy cherry tomatoes, creamy mozzarella, fresh basil, olive oil, and balsamic glaze, plus some tender and silky pieces of avocado. As someone who enjoys a classic caprese and also goes loco for avocado, I think this is a match made in heaven. With the perfect balance of sweet, savory, and fragrant flavors, this avocado caprese salad is a fabulous recipe that comes together in just 10 minutes.
The beauty of this dish is that you can easily double or triple it if you need more for a larger group. With a big mixing bowl and three simple steps, you’ll have a rich and refreshing avocado caprese salad in no time.
Fun facts & mysterious myths about caprese
Caprese—the culinary combo of tomato, basil, and mozzarella—supposedly comes from the island of Capri, which floats in the bay of Naples, Italy. There are many fascinating stories surrounding this fragrant little salad, one of which is that it pays homage to the tri-colored Italian flag. Since it’s mainly green, white, and red, it has become the perfect dish to represent that national banner. There’s also an internet rumor that suggests caprese was a dish used in the 20th century to appease important political figures and exiled royal elites. Regardless, it has become a tasty trifecta that people of all classes and cultures can make and enjoy.
How do I store leftovers?
Although it’s ideal to store each ingredient separately to prevent sogginess, you can refrigerate any leftover salad in an airtight container for 1-2 days. Serve it cold, fresh out of the fridge, or leave it out for a few minutes to reach room temperature. It’s best to drain any excess liquid that may have accumulated before serving.
Serving suggestions
Want to try one of my favorite summertime lunches? Enjoy your avocado caprese salad with an extra crack of black pepper, a dab of Avocado Hummus, and a glass of Homemade Lemonade. Otherwise, this salad goes great as an appetizer before all kinds of other Italian-American dishes—Ciabatta Sandwich, Angel Hair Pasta, Italian Rice, or Instant-Pot Meatballs. Whether you go big or small with serving it, avocado caprese salad is sure to please.
Ingredients
- 3 cups cherry tomatoes halved
- 8 ounces mini mozzarella balls
- 1 large avocado pitted and cubed
- 5 tablespoons fresh basil leaves thinly sliced
- 1 teaspoon minced garlic
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic glaze
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Place the halved cherry tomatoes, mini mozzarella balls, cubed avocado, sliced basil, and garlic in a large bowl.
- Drizzle extra-virgin olive oil and balsamic glaze over the mixture, then season to taste with sea salt and freshly ground black pepper.
- Gently toss the salad to coat all ingredients evenly. Serve immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment