Cherry tomatoes. Mozzarella pearls. Fresh basil. Avocado. Extra-virgin olive oil. Sea salt. Black pepper. That’s it. This simple summer salad is a celebration of summer’s delicious produce. With a few fresh and flavorful ingredients, it comes together in no time. We make this caprese salad with avocado every week—it’s delicious as an appetizer, alongside grilled chicken, or plated with steamed fish. It’s light yet satisfying, a recipe you’ll enjoy all summer long. Click here to watch the recipe video!
What is caprese salad?
It’s a traditional Italian salad. All you need are tomatoes, fresh mozzarella, and sweet basil. Add-ons: sea salt, olive oil, and balsamic vinegar (or glaze). Arranged on a plate, caprese salad represents the Italian flag. In addition to salad, you’ll also find caprese served as pizza, pasta, and sandwiches. Named after the island of Capri, the caprese salad is believed to have its roots in southern Italy.
caprese salad helps balance blood sugar
If you’re a long-time reader, you know that blood sugar balance is a Wellness with Edie pillar. Keeping blood sugar stable is key for energy, sleep, hormone health, longevity, body composition goals, and more. I track my blood sugar (you can, too!), and this caprese salad with avocado keeps my blood glucose levels stable. Thanks to the dish’s healthy fats (avocado, cheese, and olive oil), protein (cheese), and low-glycemic veggies (tomatoes), it’s a blood sugar slam dunk.
Ingredients for this caprese salad with avocado
It doesn’t get more delish (or simple) than this gluten-free caprese salad with avocado. Below are the ingredients you’ll need.
Cherry tomatoes are summer’s candy. A small variety of tomato, they’re named for their cherry-like shape. This veggie ranges in color: red (the most common), yellow, orange, green, or almost black. They’re in season from May through October, depending on where you live. Here in Colorado, they’re currently in peak season.
Also known as mozzarella balls, mozzarella pearls are pieces of fresh mozzarella cheese. I love the BelGioioso mozzarella pearls best! They’re made with fresh, local milk and have a delicate taste. These mini-sized mozzarella balls can also be enjoyed as the ultimate grab-and-go snack.
This aromatic herb brings the ultimate hint of sweetness to any savory dish—especially a caprese salad. For this recipe, be sure to use fresh, sweet basil. Using another variety (like Thai basil) will change the flavor profile.
Extra-Virgin Olive Oil
When it comes to olive oil, don’t skimp on quality. Given that this recipe has such few ingredients, using high-quality olive oil is key. In this tomato mozzarella caprese salad, I’m using Garcia de la Cruz extra-virgin olive oil. It’s organic, comes directly from Spain, had as a fruity yet mild flavor profile. Astarte is another household favorite (very smooth and delicious with fresh bread), as is Pompeian. At any rate, be sure to buy olive oil that comes in dark-colored glass bottle or stainless steel container. This will protect the oil from exposure to sunlight. Sunlight will cause it to spoil.
This isn’t a caprese salad ingredient, of course. However, avocado adds both a source of healthy fats and a creative spin. It makes this salad that much more
The ultimate flavor-enhancer. You can use any type of high-quality sea salt. I typically use Celtic sea salt or pink Himalayan sea salt.
Freshly cracked black pepper adds the perfect kick to this otherwise mildly-flavored dish. Use sparingly or liberally in this recipe, depending on your palate.
How to make caprese salad with avocado
- Cube 1/2 avocado.
- Wash cherry tomatoes (optional: slice in half).
- Remove 1 cup mozzarella balls from brine.
- Julienne basil (cut basil leaves into very slender pieces, like thin matchsticks).
- Toss all ingredients into a bowl.
- Add sea salt, black pepper, and a generous drizzle of olive oil.
- Eat immediately or store in the fridge for a few hours.
Caprese Salad With Avocado
- 1 cup cherry tomatoes
- 1 cup mozzarella pearls
- 1/2 medium avocado
- 1/4 cup basil leaves
- sea salt, to taste
- black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- Wash tomatoes. Slice in half, if necessary.
- Remove 1 cup mozzarella pearls from brine.
- Cube avocado.
- Thinly slice basil.
- In a bowl, combine tomatoes, mozzarella pearls, avocado, and basil.
- Add sea salt, black pepper, and olive oil.
- Lightly mix (don't overmix).
- Serve immediately or keep in the fridge for a few hours.
What to serve with a caprese salad
The sky’s the limit. We’ve had this with grilled protein (chicken, sausage, steak, wild-caught salmon, etc.), RightRice, fresh corn, fish en papillote, pesto pasta, and tortellini. A tray of roasted veggies, like zucchini, eggplant, and fingerling potatoes would also be delicious. We also love it with a few pickled red onions on top. Of course, you can’t go wrong with the classic: a side of crusty bread.
This post contains affiliate links. Thank you for supporting Wellness with Edie!
Leave a Reply