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5 from 3 votes

Caprese Salad Dressing with A Caprese Salad

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 Time20 minutes
Total Time20 minutes
Course: Lunch, Salad, Vegetarian
Cuisine: Italian, Vegetarian
Keyword: caprese salad, Caprese Salad Recipe
Servings: 4 servings
Author: Chelsea Lords
Cost: $6.72

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
US - Metric

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.

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