5 from 4 votes
Avocado caprese salad
Prep Time
10 mins

This avocado caprese salad doesn’t get any more delicious with peak season heirloom tomatoes, buffalo milk mozzarella, creamy avocado, heady basil, and a tangy balsamic dressing.

Course: Appetizer
Cuisine: Italian
Keyword: avocado salad, caprese salad, heirloom tomatoes
Servings: 4 servings
  • 1 pound heirloom tomatoes

  • 8 ounces buffalo mozzarella, room temperature

  • 2 Hass avocados, pitted and sliced

  • 1/2 cup basil leaves

  • 1/4 cup extra virgin olive oil

  • 1 tsbp aged balsamic vinegar

  • 1 tbsp honey
  • 1/4 tsp Flaky sea salt

  • 1/8 tsp Freshly ground pepper

  1. Slice mozzarella into ¼ inch slices.  Lay them on a plate and let them sit loosely cover to room temp.

  2. Slice the tomatoes into ¼ inch slices.

  3. On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap.  Sprinkle with salt and let them sit at room temp for 15 minutes.

  4. To prepare the dressing, in a small bowl, whisk together olive oil, balsamic vinegar, honey, and pepper.

  5. Slice the avocados lengthwise and set them in the middle of the platter.  

  6. When ready to serve, drizzle with balsamic dressing.

Recipe Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.