Avocado, Tomato, and Mozzarella Caprese Salad Recipe

Avocado, tomato, and mozzarella salad recipe

The Spruce Eats / Emily Hawkes

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
747 Calories
61g Fat
25g Carbs
30g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 747
% Daily Value*
Total Fat 61g 79%
Saturated Fat 20g 100%
Cholesterol 90mg 30%
Sodium 879mg 38%
Total Carbohydrate 25g 9%
Dietary Fiber 12g 44%
Total Sugars 9g
Protein 30g
Vitamin C 38mg 190%
Calcium 632mg 49%
Iron 2mg 13%
Potassium 1240mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like traditional Italian Insalata Caprese, try this similar avocado Caprese salad with fresh mozzarella cheese, fresh basil, and ripe red tomatoes, and the addition of avocados for extra flavor. This avocado Caprese salad is often referred to as an Italian "tricolore" salad since it has the three colors of the Italian flag: red tomatoes, white mozzarella and green avocados and basil. 

You'll love the flavors of avocado with just a bit of sea salt and fresh cracked black pepper, but you can also make this salad drizzled with a bit of honey as a variation. Try it both ways and see which you prefer. At any rate, the ingredients themselves are always delicious when combined together. Who doesn't love fresh avocado, mozzarella, and fresh basil? Yum. 

This mozzarella, tomato, avocado and basil salad recipe is courtesy of Avocados from Mexico.


  • 2 avocados, sliced

  • 2 ripe tomatoes

  • 1 pound fresh mozzarella cheese

  • 1 1/2 ounces fresh basil leaves

  • 1/4 cup olive oil

  • 1/4 cup balsamic vinegar

  • Sea salt, or kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for avocado tomato and mozzarella salad
    The Spruce Eats / Emily Hawkes
  2. With a small knife, cut the little stem end out of the tomato, and then, using a serrated knife cut the tomatoes into 1/3 inch slices.

    Cut tomatoes
    The Spruce Eats / Emily Hawkes
  3. Slice the mozzarella about 1/4 inch thick.

    Slice mozzarella
    The Spruce Eats / Emily Hawkes
  4. Alternate slices of the avocado, the sliced tomato, the fresh mozzarella and the fresh basil leaves, arranging them like playing cards on individual serving plates.

    Arrange on plate
    The Spruce Eats / Emily Hawkes
  5. Drizzle the olive oil and the balsamic vinegar on top of the avocado, tomato, and mozzarella slices.

    Drizzle oils
    The Spruce Eats / Emily Hawkes
  6. Season with lightly with sea salt or kosher salt and fresh cracked black pepper.

    Season with salt
    The Spruce Eats / Emily Hawkes
  7. Serve your Italian mozzarella, tomato, basil and avocado salad with Italian bread or a fresh baguette (French bread), or perhaps over a bed of romaine lettuce or Boston lettuce leaves if you want something more of a salad and less of an appetizer.

    Serve with bread
    The Spruce Eats / Emily Hawkes

Recipe Variations

  • Instead of olive oil and vinegar, use a balsamic reduction to drizzle over your avocado salad.
  • For another variation, serve this salad over cooked pasta to turn it into a light and summery vegetarian pasta salad. 

If you like avocados a whole heckuva lot, you might also want to try out California-style vegan avocado fudge for a real treat.