Three Colors, One Perfect Bite
Caprese salad is a study in simple ingredients done right. Adding buttery avocado turns it into a more filling salad that still takes ten minutes to assemble. Ripe tomatoes, creamy mozzarella, fragrant basil, and a drizzle of balsamic, there is nowhere for a good ingredient to hide.
Ingredients
- 3 ripe tomatoes, sliced
- 8 ounces fresh mozzarella, sliced
- 2 ripe avocados, sliced
- 1/2 cup fresh basil leaves
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic glaze
- Flaky salt and black pepper, to taste
Step-by-Step Instructions
- Slice everything. Slice the tomatoes, mozzarella, and avocados to a similar thickness so they layer neatly.
- Layer the salad. Arrange the slices on a platter, alternating tomato, mozzarella, and avocado. Tuck basil leaves between the layers.
- Dress. Drizzle the olive oil and balsamic glaze over the top.
- Finish. Season generously with flaky salt and cracked black pepper. Serve immediately.
Tips
- Use ripe but still firm tomatoes and avocados so they slice cleanly.
- Add the salt just before serving so the tomatoes do not release too much liquid.
- Balsamic glaze is thicker and sweeter than vinegar, which makes the salad look and taste better.
Serving Ideas
- Alongside grilled chicken or steak
- On toasted bread as an open-faced sandwich
- Over a bed of arugula for a bigger salad
Frequently Asked Questions
Can I make it ahead?
Assemble the vegetables, but add the avocado, basil, and dressing just before serving.
What if I do not have balsamic glaze?
Simmer 1/2 cup of balsamic vinegar until reduced by half, then let it cool before drizzling.
