chopped caprese and avocado salad
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.
- 1 avocado
- 2 plum tomatoes
- 6 oz whole mozzarella (water packed, preferably)
- fresh basil
- 1 TBSP olive oil
- 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.