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This Avocado Caprese Salad has all the taste and textures of a classic caprese salad but is elevated with fun heart shapes.
Quick and easy to make, it’s the perfect appetizer or side dish for Valentine’s Day, Mother’s Day, Father’s Day, or any time you want to make your meal feel a little more special.
Not only is this salad delicious with creamy, crunchy textures and rich, savory flavors, but nothing goes to waste. All the extra bits are chopped up and placed at the bottom of your platter!
I like to serve this dish with Milanese chicken to make it a complete meal. However, it’s also great as a light lunch, especially when paired with no-knead focaccia or Parmesan garlic bread. Assemble the ingredients in minutes, add a drizzle of balsamic vinegar, and you’ll have a restaurant-worthy salad perfect for hosting!
Serving Suggestion
For a slightly different presentation, try my Avocado Heart Toast.
Avocado Caprese Salad Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Avocado: Make sure the tip is slightly soft, and the avocado has some give when you squeeze it. I prefer Hass, but any will do.
- Mozzarella: Choose a creamy mozzarella that is still firm enough to slice.
- Tomatoes: Opt for larger, smooth-skinned varieties such as plum, vine, or stem tomatoes.
- Fresh basil: Complements all the ingredients and adds bright, fresh flavor.
- To season: Olive oil, balsamic glaze, sea salt, and black pepper.
Recipe Tip
To make the tomato hearts, press the cutter into the soft part of the tomato. Use a sharp knife to trim the edge if necessary.
How to Make Avocado Caprese Salad
- Prepare the avocado: Halve, peel, and finely slice the avocado. Flatten the slices with equal spacing. Cut out the heart shapes. Dice the remaining avocado.
- Prepare the mozzarella and tomato: Slice the mozzarella. Trim the sides of the tomato, making sure the tomato slices are large enough to cut the heart shapes. Cut out the mozzarella and tomato hearts. Dice the remaining cheese and tomato finely.
- Assemble the salad: Place the diced bits and chopped basil at the base of your serving platter Season well.
- Final details: Top with the avocado, mozzarella, and tomato hearts. Drizzle with olive oil and balsamic glaze. Season with sea salt and pepper.
Possible Variations
- Avocado: Swap for cucumber or radish.
- Mozzarella: Try cheddar, pecorino, provolone, manchego, or other similar hard cheeses.
- Tomatoes: Figs, mango, dragonfruit, melon, or strawberries.
- Basil: Fresh mint or parsley.
- Add-ins: Add crunch with roasted pine nuts, pistachio, pesto, chili oil, pepper flakes, croutons, or breadcrumbs.
How to Store Leftovers
Store leftover salad in an airtight container in the fridge. Enjoy within 1 day.
FAQs
Yes. You can get started a few hours in advance. However, be sure to keep the avocado hearts separate, drizzle them with lemon juice, and cover them to prevent browning. Add the avocado hearts shortly before serving and season the salad then.
In that case, slice the mozzarella and tomatoes into similar-sized pieces. Top with avocado slices and season well.
Nothing goes to waste. Dice the leftovers finely, season, and dress with olive oil and balsamic glaze. Spoon them into the bottom of your serving platter and top with the heart cutouts.
More Valentine’s Day Ideas
Valentine's day
Valentine’s Bunny Crostini
Appetizers
Baked Egg Tortilla Bites
Appetizers
Cheesy Chicken Dip
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Avocado Caprese Salad
Equipment
Ingredients
- 2 avocados
- 2 fresh mozzarella balls
- 2 tomatoes
- 1 tablespoon fresh basil, chopped
- 4 tablespoons olive oil
- 3 tablespoons balsamic glaze
- sea salt, to taste
- pepper, to taste
Instructions
- Halve an avocado and remove the peel and seed.
- Cut the two halves into thin slices (about 2-3 mm).
- Flatten the avocado as much as possible, with equal spacing between the slices.
- Use the heart cutter to make the fanned-out avocado hearts.
- Slice the mozzarella and tomatoes, and cut out the hearts.
- Dice all the ‘leftovers’ and place them at the bottom of your platter with the chopped basil.
- Top with the hearts.
- Mix the olive oil, balsamic glaze, salt, and pepper.
- Pour the dressing over the salad.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
