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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.

chopped caprese and avocado salad

Rebecca Eisenberg
This simple four-ingredient chopped caprese salad sparkles with just a bit of salt and pepper. Finish with a generous drizzle of balsamic vinegar if you're feeling fancy.
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Prep Time 5 mins
Total Time 5 mins
Course Salad
Cuisine Italian
Servings 4 people


  • 1 avocado
  • 2 plum tomatoes
  • 6 oz whole mozzarella (water packed, preferably)
  • fresh basil
  • 1 tablespoon olive oil
  • diamond crystal kosher salt
  • freshly cracked black pepper
  • balsamic vinegar (optional, for drizzling)


  • Dice your tomatoes into large ½" chunks. Place in your serving bowl and sprinkle generously with salt to begin drawing water out while you prep the other ingredients.
  • Slice the mozzarella and avocado into large ½" chunks. Add to the tomatoes.
  • Drizzle with a glug of olive oil (about 2 TBSP) and freshly cracked black pepper. Toss gently to combine.
    Adjust salt and pepper to taste.
  • Immediately before serving, thinly slice (chiffonade) 5-6 fresh basil leaves, add to the salad, and stir to combine. Serve with balsamic vinegar on the side for people to drizzle on their own, if desired.


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


Tried this recipe?Leave a comment and let me how it was!