Description
A twist on the classic. Avocados’ creamy texture and rich, buttery flavor make it a perfect complement to the freshness of a classic caprese.
Ingredients
Scale
- 2 firm but ripe avocados
- 3 large or 5 smallish tomatoes (preferably heirloom or vine-ripened)
- 1 large ball fresh mozzarella (I used burrata)
- Fresh basil leaves
- Extra-virgin olive oil
- Aged balsamic vinegar
- 1 thinly sliced shallot
- Salt and freshly ground pepper
Instructions
- Slice the Tomatoes. Start by slicing your tomatoes—I like to do a mixture of thick slices and wedges for the prettiest presentation. The aim is to have pieces that are hearty enough to stand up to the other ingredients without getting lost.
- Cut the Avocado. Cut your avocado in half, remove the pit, and peel. Slice into thick chunks that will complement the size of your tomato. Add the avocado evenly to the platter over the tomato.
- Tear the Mozzarella. I like to keep it rustic by using my hands to tear big hunks of mozzarella over the tomato and avocado. If you’re using burrata, you want to let that creamy goodness melt all over everything.
- Season. Sprinkle the salad with lots of flaky salt and freshly ground pepper to taste.
- Add Shallots and Drizzle. Scatter thinly sliced shallots over the top for a slight crunch and a hint of sharp flavor. Then finish by drizzling high-quality extra-virgin olive oil and aged balsamic vinegar over everything.
Notes
This avocado caprese salad is versatile enough to be a standout appetizer, a healthy lunch option, or a vibrant side dish for your summer barbecues. It pairs beautifully with grilled meats, seafood, or a simple grilled bread rubbed with garlic and drizzled with olive oil.
- Prep Time: 15
- Category: salads, healthy, vegetarian, appetizer
Keywords: avocado caprese salad