Caprese Salad just got better thanks to creamy avocado and a delicious basil vinaigrette layered with juicy tomatoes and soft mozzarella.

Try this Balsamic Caprese Chicken or Caprese Pasta next!

Caprese Salad in a bowl tossed with basil vinaigrette and topped with torn fresh basil leaves.

Caprese Salad

I’ve shared a bit about our trip to Italy this spring and how inspired I’ve been by Italian ingredients and cuisine. We took a few cooking classes in the cities we visited and our favorite was in Siena. The class was in the upstairs farmhouse kitchen owned by a very lively Italian grandma.

She taught us how to make several authentic Italian dishes (including a Caprese salad which serves as the inspiration for this recipe!) and shared tips and tricks that have come from a lifetime of learning and owning a restaurant.

Ingredients

  • Fresh Veggies: Garden-fresh tomatoes and basil are the best if you have access to them. They add so much flavor!
  • Mozzarella:This salad uses soft mozzarella pearls. If you have block mozzarella, cut it into pieces that match the size of the halved pearls, so everything is the same size when you eat it.
  • Basil Dressing: The vinaigrette is a game changer on this salad, but if you’re in a pinch for time you can drizzle everything with olive oil or a balsamic reduction.
Basil dressing being blended, vegetables being prepped and added to a bowl, then everything mixed together.

How To Make Caprese Salad

The full recipe is below but here are some tips while you make it.

  1. Make the dressing: Rip the basil instead of cutting—it brings out more flavor (a tip I picked up in Italy!).
  2. Prep the salad: Squeeze a little lemon juice on the avocado to stop it from browning.
  3. Mix the salad: Start with less dressing—you can always add more if you want.

Quick Tip

You can buy a balsamic glaze in the grocery store, or easily make your own. To make your own: whisk together 1/2 cup balsamic vinegar and 1/2 tablespoon honey in a small pot. Bring to a simmer over medium heat, reduce the heat to low, and simmer until thickened and reduced to about 2 tablespoons. This takes about 7-12 minutes.

Caprese Salad, ready to be eaten.

Caprese Salad Variation Ideas

  • Swap out the tomatoes for fresh, ripe peaches. Combine with prosciutto and a balsamic reduction.
  • Swap out the basil vinaigrette for a balsamic reduction instead (see “quick tip” below).
  • Drizzle with a balsamic vinaigrette instead of the basil vinaigrette. A balsamic vinaigrette is much milder than a balsamic reduction. You can find the recipe for my favorite balsamic vinaigrette in this Caprese Quinoa Salad.
  • Skip the dressings altogether and drizzle everything with good quality extra virgin olive oil instead.

More Delicious Salads

Pin Print
5 from 3 votes

Caprese Salad with Basil Dressing

By Chelsea Lords
This vibrant and nutritious Caprese Salad puts a twist on the classic Italian dish. It adds creamy avocado and a fragrant basil vinaigrette to the traditional mix of tomatoes, basil, and mozzarella.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings

Equipment

Ingredients

Basil Dressing
  • 1 teaspoon minced garlic
  • 1 tablespoon minced shallot
  • 1 cup chopped basil packed, see note 1
  • 1-1/2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Caprese Salad
  • 6 Campari tomatoes or 3 cups cherry tomatoes
  • 1 cup halved mozzarella pearls
  • 1/3 cup fresh basil
  • 1 large avocado
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions 

Dressing

  • Add the garlic, shallot, and coarsely chopped basil to a small food processor. Pulse 6–8 times to chop the ingredients. Add the red wine vinegar, lemon juice, salt, and pepper.
  • Pulse a few times, and while running, drizzle in the olive oil and pulse until smooth. Avoid pulsing the mixture too much with the olive oil.

Salad

  • Slice the tomatoes in half, then cut them into wedges and add to a large bowl. Halve the mozzarella pearls and add to the bowl. Tear the basil and add on top. Chop the avocado and add to the bowl, adding a squeeze of lemon to keep it from browning.
  • Dress the salad with the basil dressing to taste. I like to add all the dressing, but you may want less (see note 2). Add salt and pepper. Enjoy the same day this salad is made; leftovers don’t keep well.

Recipe Notes

Note 1: If you’re buying fresh-cut herbs from the refrigerated produce section, you’ll need about one and a half packages of the 3/4-ounce containers. Give the basil leaves a quick coarse chop, including most of the stems, then lightly pack into a 1-cup measuring cup to achieve the correct measurement.
Note 2: Leftover dressing can be stored in the fridge for up to a week. It may darken in color and separate, which is normal. If it solidifies due to the cold, let it sit at room temperature for about 20 minutes, then shake well to recombine.

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 8g | Protein: 14g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 53mg | Potassium: 532mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4358IU | Vitamin C: 27mg | Calcium: 360mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

Read more

More Recipes You'll Love

5 from 3 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




7 Comments

  1. YT says:

    This Caprese salad looks amazing! I can’t wait to try the basil dressing—sounds like the perfect touch to elevate the flavors. Thanks for sharing!

    Reply
    1. Chelsea says:

      Can’t wait for you to try it! Thanks!

      Reply
  2. Kelly says:

    This looks delicious! In the ingredients list for the dressing, it says red wine vinegar, but in the instructions, it says balsamic vinegar…which is it? Thank you!

    Reply
    1. chelseamessyapron says:

      So sorry for the confusion, it’s red wine vinegar!

      Reply
  3. Brittany Audra says:

    I had the opportunity to go to Italy this past July! Wish we could have spent more time there…so fun you were there this year too! 🙂

    Reply
  4. Sabrina says:

    5 stars
    wow, what wonderful food art, have always loved the flavors in a good caprese too

    Reply
  5. Liz says:

    5 stars
    That looks AMAZING! We have so much basil in our garden right now, I can’t wait to make this!

    Reply