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–+ servings
an overhead shot of a chopped caprese salad in a bowl with a wooden spoon sticking out of it. on the wooden table next to it are two tomato slices, an empty avocado skin, and some fresh basil leaves.

Fresh Chopped Caprese Salad with Avocado

Rebecca Eisenberg
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!
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people

Ingredients
  

  • 1 large avocado
  • 2 large plum tomatoes
  • 6 oz whole mozzarella (water packed, preferably)
  • 6-10 fresh basil leaves (thinly sliced)
  • 1 tablespoon olive oil
  • ½-1 teaspoon diamond crystal kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • balsamic vinegar (optional, for drizzling)

Instructions
 

  • Open the avocado, removing and discarding the pit and skins. Cut into ½" cubes. Sprinkle with a pinch of salt and place in a medium mixing bowl.
  • Dice your tomatoes into ½" cubes. Sprinkle with salt to begin drawing water out and set aside.
  • Drain and cut the mozzarella into ½" cubes. Add to bowl with the avocado. Drain the tomatoes and add to the bowl as well.
  • Drizzle the salad with olive oil, another pinch of salt, and freshly cracked black pepper. Toss gently to combine. Adjust salt and pepper to taste.
  • Immediately before serving, thinly slice (chiffonade) fresh basil leaves, add to the bowl, and stir to combine.
  • Serve with balsamic vinegar on the side for people to drizzle on their own, if desired.

RECIPE NOTES

  • This salad is best same day, as the avocados begin to brown rather quickly.