Fresh Chopped Caprese Salad with Avocado

This simple four-ingredient chopped caprese salad features creamy avocado! Filled with fresh flavor, it sparkles with just a bit of salt and pepper. Finish with a generous drizzle of balsamic vinegar if you’re feeling fancy. This quick caprese salad is ready in only 5-10 minutes!

It comes together even faster than my popular lettuce and walnut salad, and it's just as snacky and addictive as my shaved brussels sprouts salad!

This chopped caprese salad with avocado is the perfect reminder that food doesn't always have look pretty to taste really, really good. Whether you're looking for an easy salad with mozzarella or a quick salad with tomatoes, you're in the right place.

Your standard caprese salad features thick slices of tomato, fresh mozzarella, and whole basil leaves arranged in artful layers on a plate or platter. Frequently it is topped with a gorgeous drizzle of balsamic vinegar.

And while I love a caprese salad like that in a restaurant setting, on the average weeknight I'm going for speed, not art. And that's where a chopped caprese salad truly shines.

Avocados might not be standard in a caprese salad, but in this chopped version they're a more than welcome addition. They add a fatty, somewhat earthy flavor to balance out the brininess of the cheese and the salty, sweet tomatoes.

When this chopped caprese salad is on the table it's like Pringles ("Once you pop you can't stop"). I always reach for it first and don't start in on anything else until my bowl is empty. Every bite makes you want to take another bite. Because it's just so good! And it's so easy to make.

Now, when I need to make quick lunches while working from home days, this quick salad with tomatoes is 100% the kind of easy recipe I reach for. Why not for dinners? Because my husband doesn't like raw tomato, unmelted cheese, or avocado other than in guac (my husband is wrong). But that's fine — more chopped caprese salad for me.

Ingredient Notes

• Plum or Roma Tomatoes - My preference is to use Roma or plum tomatoes because they handle the salt really well, but it's really up to you what kind of tomato you prefer. You can absolutely use cherry tomatoes, beefsteak tomatoes, heirloom tomatoes, etc. whatever you like best!
• Fresh Mozzarella - The good stuff, aka liquid packed, the kind that comes in a round ball instead of a brick, and definitely not the kind that comes pre-shredded in a bag. I usually use a 6 oz ball that I cut up myself, but you can also use the mini salad mozzarella pearls if you prefer.
• Avocado - A large, ripe avocado. To check if an avocado is ripe, squeeze it gently — there should be a slightly amount of give to it with very little pressure.
• Fresh Basil - Genovese basil works best for this salad, but I've also done it with thai basil in a pinch and it was just as good with that too!
• Salt - Salt adds a ton of flavor but also draws out moisture from the tomatoes before you mix the salad so it's not too wet!
• Pepper - Black pepper. I prefer freshly cracked for this salad, but if all you've got is the pre-ground stuff that's fine too.
• Olive Oil - I like using a mild olive oil here, but if you're someone who likes a strong olive oil flavor just look for one that's not too bitter.
• Balsamic Vinegar - A thick, aged balsamic vinegar makes for a really nice drizzle. Avoid balsamic glazes, they're a bit too watery.

Recipe Instructions

First, cut open your avocado to check that it's good. A ripe avocado will have a little give when you squeeze it. If your avocado isn't good, the rest of the salad isn't worth making so I always recommend cutting the avocado open first.

Salt the avocado and cut it into ½" cubes. You can either cut it while it's in the peel and then scoop it out, or scoop it out and then cut it into cubes. You do you.

Next, move onto the tomatoes. Cut the plum tomatoes into large half-inch cubes and salt them generously. Salting is crucial — the salt begins drawing water out of the tomatoes as they sit, intensifying their flavor and enhancing their sweetness.

Then, move on to the fresh mozzarella. I prefer cutting it into cubes myself so that it matches the size of the diced tomato, but if you want to use the smaller balls of fresh mozzarella, by all means, go for it, no additional prep needed.

Mix everything together in a salad bowl, toss with the olive oil, salt, and pepper. Wait to add the thinly sliced basil last so that it stays bright and fresh as long as possible.

That's it! Your easy salad with mozzarella is done! Give it a taste and add more salt or pepper if you think it needs it, but otherwise it's ready to serve. Put quick salad with tomatoes on the table along with a bottle of balsamic vinegar on the side for anyone who wants to add a fancy drizzle.

Like I said, this is not always the prettiest salad. As you toss and stir everything together and the abrasive salt and freshly ground black pepper begin to break down the avocados, it will start to look a bit messy. But who cares??? It's tasty and that's what matters.

I know my photos here are absolutely stunning (thank you, thank you) but I worked hard to arrange those bowls for the photos! On a normal night, if the avocado pits cooperate and pop out without a fight, I can get the whole salad on the table in about 5-10 minutes from start-to-messy-delicious-finish.

Storage Notes

This salad is best eaten immediately and does not store well. Avocado and basil both oxidize and brown quickly, making it unpleasant as leftovers.

Practical Tips & Recipe Notes

• At BJ's you can buy a 3-pack of 6-oz individually sealed pouches of Galbani fresh mozzarella that is so perfect for this salad.
• If you want really pretty thinly sliced basil leaves, check out my post: "How to chiffonade basil."
• Fresh basil grows really nicely in windowsill gardens or hydroponic gardens and is easy to snip and propagate so you always have fresh basil when you want it.
• If you've ever wondered what salt and pepper do for a recipe try this recipe first without either, then add a generous sprinkle of both and taste again — you'll see just how much of a difference it makes.

📖 Recipe