This fresh and light caprese avocado salad features a sweet balsamic drizzle, delicious mozzarella pearls, juicy cherry tomatoes, and fragrant basil. An easy and healthy summer dish!
These last few weeks have been hot, sunny, and filled with delicious summer produce! Other than the looming hurricane season I think the heat and sunshine are gonna stay awhile. Hello sunny days at the beach, cool glasses of lemonade, and refreshing summer salads!
And of course one of the family favorites this time of year is this delicious salad inspired by the classic Italian caprese, but with a special twist or two. So fresh and flavorful… There’s just something about the tomato-mozzarella-basil combo… add the balsamic and – BOOM! – it becomes a magical flavor combination.
As a bonus, making it is a breeze. It’s an easy dinner under 30 minutes! Combine fresh, chopped mixed greens, juicy cherry tomatoes, plump mozzarella pearls, sweet basil, creamy avocado, grilled chicken, and a balsamic reduction to form an incredibly mouthwatering combination. You’ll want to keep coming back for more!
How to make a balsamic reduction
The drizzle in this salad is the star of the show! The balsamic reduction is just a sweetened reduced balsamic vinegar – very simple and yummy. Guys, it is really really good stuff. A little goes a long way. It will take your salad to another level, so don’t leave it out.
Making it is quite simple. Mix balsamic vinegar and honey in a small saucepan and bring to a simmer to thicken it up and reduce by half… Keep an eye on it, but do watch out for the vinegary steam! It’ll getcha!
It takes about 10-15 minutes to thicken so you can leave it to simmer while assembling your salad. Be aware that it will continue to thicken as it cools, so don’t leave it on the heat too long. The recipe makes about 1/4 cup of glaze and stores well in the fridge for weeks, covered tightly. So if you want to make extra to store and drizzle on other salads, bruschetta, or pizzas, you absolutely should!
How to make a Caprese Avocado Salad
It’s quite a simple recipe. First, grill up a couple chicken breasts or use leftover cooked chicken or chopped rotisserie chicken, like I often do. Chop some cherry tomatoes, avocados, and mixed baby greens… Then, chiffonade fresh basil and toss everything together, along with the mozzarella, in a large bowl. So beautiful!
A note on the tomatoes: for the longest time, I thought cherry and grape tomatoes were the same thing. Turns out, they are completely different!! Cherry tomatoes are much more plump and juicy, a little sweeter, and have thinner skins. I would definitely opt for cherry if you can find them at your grocery store, but if not, grape tomatoes are delicious and will work wonderfully as well.
For the finishing touches, sprinkle with a few pinches of salt and pepper, then drizzle everything with your homemade balsamic reduction, as well as a little olive oil, and enjoy! Mmm… It can’t be beat!
Serve this beautiful salad as is or omit the chicken and serve as a side salad at your next summer dinner-party!
As always, I love hearing from you, so don’t forget to leave a comment and let me know what you thought about the Caprese Avocado Salad! Can’t wait to hear from you!
Other recipes you might enjoy
- Southwestern Salad with Spicy Chipotle Crema – amazing texture and bursting with flavor!
Caprese Avocado Salad with a Balsamic Drizzle
- Total Time: 25 minutes
- Yield: 3–4 servings 1x
- Diet: Gluten Free
Description
This fresh and light caprese avocado salad features a sweet balsamic drizzle, delicious mozzarella pearls, juicy cherry tomatoes, and fragrant basil. An easy and healthy summer dish!
Ingredients
Salad
- 4 cups mixed baby greens or baby spinach
- 2/3 pint cherry tomatoes
- 1 avocado
- 8 oz mozzarella cheese pearls
- 1 bunch fresh basil (about 10 medium leaves)
- 2 cups grilled chicken, chopped (about 2 medium boneless, skinless breasts)
- pinch of sea salt
- pinch of black pepper
- extra virgin olive oil, to drizzle
Balsamic Reduction
- 1/2 cup good quality balsamic vinegar
- 1 tsp honey (or brown sugar)
Instructions
Balsamic Reduction
- In a small saucepan over medium heat, mix together the balsamic vinegar and honey.
- Bring to a simmer and cook, uncovered, stirring occasionally, on low heat for about 15 minutes.
- The reduction is done when the mixture reduces by half and the glaze is just starting to lightly coat the spoon. Take the glaze off the heat – it will keep thickening some as it cools.
Assembling the Salad
- Chop the baby greens and place in a medium salad bowl.
- Cut the cherry tomatoes in half. Slice the avocado. Add the tomatoes, avocado, and mozzarella to the bowl. Top with the chopped chicken.
- Sprinkle with a dash of salt and pepper. Drizzle with olive oil and the balsamic reduction. Enjoy!
Notes
Season the chicken breasts with salt, pepper, and Italian seasoning if you are grilling them. Alternatively, use any leftover or rotisserie chicken.
The cooking time for the balsamic reduction may be longer if you are doubling the recipe and shorter if you are cutting it in half.
The balsamic reduction will keep well in the refrigerator for weeks if stored in an airtight container.
The salad will keep well in the refrigerator for up to 3 days if stored in an airtight container. Be sure to add the avocado and drizzle right before enjoying.Â
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, Side, Main
- Method: Stove-top
- Cuisine: American
This one will definitely be on my radar screen. It looks delicious and nutritious!