Tomato Mozzarella Avocado Salad

This tomato mozzarella avocado salad is an easy summer salad that uses just a few ingredients and comes together in minutes.  It’s a fresh, colorful, summer salad that everyone will enjoy. The perfect side dish for a summer get together with family and friends.

Tomato mozzarella avocado salad in a white bowl with a silver spoon.

Summer is in full swing and it has been blazing hot here in Los Angeles.  So today I’m sharing this easy and colorful tomato mozzarella avocado salad.

This summer Caprese avocado salad is a snap to put together – it only takes about 10 minutes to make.  Because when it’s this hot out who wants to spend a lot of time in the kitchen.

It features ripe, sweet cherry tomatoes, cool mozzarella and creamy avocado.  Toss it with a white balsamic vinaigrette and lots of fresh basil and you are ready to serve.

Follow these easy steps to make this tomato mozzarella avocado salad:

Ingredients to make a tomato mozzarella avocado salad.

  • Prep all your ingredients so they are ready to add to a bowl.  Make sure to cut the tomatoes and avocado into bite size pieces.  Also, whisk together the dressing ingredients.

Side by side photo of how to make a tomato mozzarella salad in a white bowl with a wooden spoon.

  • Add all the ingredients into a large bowl – cherry tomatoes, mozzarella, avocado and basil.  Pour the white balsamic dressing over the ingredients and gently toss until combined.

Close up of tomato mozzarella avocado salad in a white bowl.

Tips for making this recipe:

  • There are not a lot of ingredients in this dish – so presentation means a lot. Try and cut all your ingredients to roughly the same size.
  • You need to use fresh mozzarella when making this dish not regular firm mozzarella.  Regular mozzarella is best used for grating and melting in dishes like pizza or lasagna.  Fresh mozzarella is creamy and soft – perfect for an easy summer salad.
  • I used fresh mozzarella balls (bocconcini) but if you can’t find them – buy an 8 ounce block of fresh mozzarella and cut into small pieces (about the same size as the cherry tomatoes).
  • I used white balsamic vinegar in this recipe.  Regular balsamic vinegar is okay to use but it will tint the salad a reddish/brown color since regular balsamic vinegar is much darker in color.
  • If your avocado is too ripe it will just melt into this dish.  Look for an avocado that is on the firm side (not rock hard).  It should be easy to slice and dice and not fall apart when tossed in the salad.
  • This dish will not hold up well in the fridge.  Avocados are best eaten right away – the avocados will turn brown if stored in the fridge – so eat and enjoy!

Looking for other fresh, easy summer salads – then try one of these:

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If you make this recipe and enjoy it, please leave a comment and a rating.  I’d love to hear from you!

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Tomato Mozzarella Avocado Salad

Tomato mozzarella avocado salad in a white bowl with a silver spoon.

This tomato mozzarella avocado salad is an easy summer salad that uses just a few ingredients and comes together in minutes.  It’s a fresh, colorful summer salad that everyone will enjoy.

  • Author: Geraldine
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Salad
  • Cuisine: American

Ingredients

2 cups of cherry tomatoes sliced in half.

8 oz fresh mozzarella – I used little mozzarella balls called bocconcini or ciliegine.

1 avocado

15 fresh basil leaves

Dressing

2 tbs olive oil

1 tbs white balsamic vinegar

1 tsp honey

1 tsp minced garlic

8 twists of fresh pepper from a pepper mill

A pinch of salt

Instructions

Slice the cherry tomatoes in half and add to a large bowl.

Dice the avocado into pieces roughly the same size as the cherry tomatoes and add to a bowl.

Add mozzarella pieces to the bowl with the tomato and avocado.

Roughly chop the basil leaves and add to the bowl.

Whisk together ingredients for the dressing.

Pour the dressing over cherry tomatoes, mozzarella and avocado in the bowl and toss gently until combined.

Notes

Use a slightly firm avocado (not rock hard).  If you use a very soft one the avocado will just blend into the whole salad.

I used white balsamic vinegar in this recipe.  Regular balsamic vinegar is okay to use but it will tint the salad a reddish/brown color since regular balsamic vinegar is much darker in color.

If you make this recipe and enjoy it, please leave a comment and rating on my website!

Nutrition

  • Serving Size: 1 of 4
  • Calories: 346
  • Sugar: 4.1
  • Sodium: 387
  • Fat: 27g
  • Carbohydrates: 11.6
  • Fiber: 4.5
  • Protein: 17.9g
  • Cholesterol: 30mg

Keywords: Easy Summer Salad, Caprese Avocado Salad

 

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11 comments on “Tomato Mozzarella Avocado Salad

  1. annie@ciaochowbambina

    I saw this on Insta and couldn’t wait to get over here to comment! These are some of my all-time favorite flavors! Nothing says summer like a tomato salad with delicious mix-ins!! Stay cool, my friend!

    Reply
  2. Cheyanne @ No Spoon Necessary

    It’s been blazin’ hot here too, Geraldine! While I’m thankful we are halfway through summer, because I do love fall weather, I always hate giving up summer produce! I’m going to have to make this salad on repeat, because this is just one big bowl full of summer!! Love all the fresh flavors and ingredients! This is exactly the type of meal I crave during all this heat! Cheers, friend – to hoping it cools off soon where you are! <3

    Reply
    1. Geraldine Post author

      The weather has been fierce this summer – going to be 100+ today! Stay cool, Cheyanne – and thanks for circling back and leaving a rating – I appreciate it!

      Reply

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