If you love a good Caprese salad, wait until you try this Caprese Avocado Salad with Pesto. It’s everything you adore about the classic Italian dish—ripe tomatoes, creamy mozzarella, and fresh basil—but with the irresistible addition of buttery avocado and a vibrant homemade (or store-bought) pesto that takes it to the next level.
This salad is summery, wholesome, and packed with flavor in every single bite. Whether you’re serving it as a side, a light lunch, or the star of a picnic spread, this is one of those recipes that’s as beautiful as it is delicious. And best of all? It comes together in under 15 minutes.
Let’s bring a little sunshine to your plate!
Why You’ll Love This Caprese Avocado Salad with Pesto
- Fresh, colorful, and full of texture
- Creamy avocado adds richness and healthy fats
- Mozzarella + pesto = flavor explosion
- Ready in minutes—no cooking required
- Naturally gluten-free, low-carb, and vegetarian
This salad is the kind of dish that gets oohs and ahhs at gatherings. It’s rustic and simple, but still feels elevated—and it makes use of peak seasonal ingredients in the most delicious way.
Ingredients
Here’s what you’ll need to make this flavor-packed salad:
- 2 large ripe avocados, sliced or cubed
- 2 cups cherry tomatoes, halved (or 3 medium heirloom tomatoes, sliced)
- 1 cup fresh mozzarella balls (bocconcini or ciliegine), or sliced mozzarella
- ¼ cup pesto (homemade or good-quality store-bought)
- 2 tbsp balsamic glaze, for drizzling
- Fresh basil leaves, for garnish
- Extra virgin olive oil, optional
- Salt and freshly cracked black pepper, to taste
Optional additions:
- Baby arugula or spinach for added greens
- Crushed red pepper flakes for a kick
- Pine nuts for a bit of crunch
Tools You’ll Need
- Cutting board and sharp knife
- Salad bowl or serving platter
- Spoon or spatula for gently mixing
- Small jar or bowl if making pesto from scratch
How to Make Caprese Avocado Salad with Pesto
Step 1: Prep your ingredients
Slice the cherry tomatoes in half and cube or thinly slice the avocados. Drain the mozzarella balls (or slice a large ball into medallions). Gently tear some basil leaves for extra fragrance.
If making your own pesto, now’s the time! (Recipe below in pro tips 👇)
Step 2: Assemble the salad
In a large serving bowl or platter, gently layer the tomatoes, avocado, and mozzarella. Don’t overmix—we want those beautiful textures to shine.
Step 3: Add the pesto
Drizzle the pesto over the top. If you like it saucier (like I do!), toss everything gently to coat. Add a little olive oil if needed to thin the pesto.
Step 4: Season and finish
Sprinkle with salt and cracked black pepper, then drizzle with balsamic glaze. Garnish with fresh basil leaves and optional extras like pine nuts or arugula.
Serve immediately for the freshest flavor.
Serving Suggestions
This Caprese Avocado Salad with Pesto is incredibly versatile. Try serving it:
- As a side dish to grilled chicken, fish, or steak
- Over a bed of greens or quinoa for a more filling salad
- On toasted sourdough or focaccia for an open-faced sandwich
- Alongside pasta for a Mediterranean-inspired meal
- As part of a brunch spread with eggs and fruit
Pair it with a chilled glass of rosé or sparkling water with lemon, and you’ve got yourself a dream summer plate.
Pro Tips for the Best Caprese Avocado Salad
- Use ripe, in-season tomatoes for the best flavor. Heirlooms are beautiful and juicy!
- Cut avocado just before serving to prevent browning.
- Add the pesto gradually so you don’t overwhelm the delicate mozzarella.
- Make your own pesto for an extra pop of freshness! Here’s a quick recipe:
Quick Homemade Basil Pesto
Blend together:
- 2 cups fresh basil leaves
- ¼ cup pine nuts (or walnuts)
- 1–2 garlic cloves
- ½ cup grated Parmesan
- ½ cup olive oil
- Salt and lemon juice to taste
Storage Instructions
Because of the avocado, this salad is best enjoyed fresh. But if you need to prep ahead:
- Assemble everything but the avocado and store in the fridge for up to 1 day.
- Add the avocado and drizzle with pesto just before serving for best results.
- If you have leftovers, press plastic wrap directly onto the surface to reduce browning and store for 1 day.
FAQs
Can I use store-bought pesto?
Yes! Just go for a high-quality refrigerated version if possible. You can also use vegan pesto to make the salad dairy-free.
What kind of tomatoes work best?
Cherry tomatoes are sweet and convenient, but heirloom or vine-ripened tomatoes work beautifully for a more rustic look.
Is this salad vegan?
Not as written, but it can be! Use vegan mozzarella and a dairy-free pesto.
Can I make this ahead of time?
Yes—with a small tweak. Prep all ingredients except the avocado and store separately. Add the avocado and final drizzle just before serving.
Final Thoughts
This Caprese Avocado Salad with Pesto is a celebration of summer’s best flavors—fresh, creamy, herbaceous, and downright delightful. It’s proof that simple ingredients, when thoughtfully combined, can create something truly extraordinary.
Whether you’re hosting friends or just feeding yourself something fresh and feel-good, this salad is a guaranteed hit. Bright, beautiful, and bursting with flavor—what’s not to love?
Craving more summer-inspired dishes? Try my Grilled Peach and Burrata Salad or Lemon Herb Pasta with Zucchini next!
If you make this, don’t forget to tag me on Instagram or leave a comment below. I love seeing your kitchen creations!
Estimated Nutrition (per serving)
Calories: 340 | Protein: 10g | Fat: 28g | Carbs: 12g | Fiber: 5g
(Note: Nutritional values may vary depending on pesto and cheese used.)
Here’s to eating colorfully—enjoy every bite!