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5 from 5 votes

Avocado caprese salad

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.

Prep Time10 mins
Course: Appetizer
Cuisine: Italian
Servings: 4 servings
Author: Vy Tran


  • 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


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

  • Slice the tomatoes into ¼ inch slices.

  • 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.

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

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

  • When ready to serve, drizzle with balsamic dressing.


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