Juicy tomatoes, fresh basil and creamy mozzarella and avocado chunks all tossed in a tangy homemade balsamic glaze! How can you say no to that?!
Adding avocado makes everything better… Anyone else agree? At least that’s how I feel about this super easy avocado, tomato and mozzarella salad! It’s a fun spin on your traditional caprese and is loaded with so many different flavors and textures too!Plus I just love that you can ients beforehand, which makes it the perfect dish for bbq’s potlucks or even a hassle free lunch too!
- Cherry tomatoes: You can really use whichever tomatoes you likethe best for this. I just love the bright tomato-y flavor that cherry tomaotes have.
- Mozzarella balls: Adds some creaminess to you salad that compliments your tangy dressing so well. (You can use either fresh mozzarella balls (that are packaged in liquid) or a firmer low moisture block of mozzarella and cut it into cubes. Both work great for this recipe)
- Fresh basil: Adds so much freshness!
- Avocados: Adds even more creaminess and really takes over salad over the top!
- Balsamic vinegar/blasamic dressing: Adds tang and ties all of your flavors together! (Check out the recipe below for my homemade balsamic glaze.)
- Salt & pepper: Brings out each individual flavor!
How to make a simple “balsamic glaze”
Making your own balsamic glaze couldn’t be any easier loves! My recipe only requires one ingredient (balsamic vinegar) and then we’re basically just reducing it down until it becomes a thicker more syrup-like consistency. Sounds easy enough right?! Here are exact instrustions below on how to make the best (and easiest) balsamic glaze.
- Pour your balsamic vinegar into a small pot on the stove and bring it to a boil over medium high heat. Turn the burner down to medium low and allow it to simmer for 8-10 minutes or until the balsamic has slightly thickened. (Keep checking the balsamic to make sure that it doesn’t burn. Some stovetops cook faster than others so your cooking time may vary. We want the “glaze” thick enough to lightly coat the back of a spoon.)
- Once your glaze is done, pour it into a separate bowl and allow it to cool completely before tossing it with your salad.
- Why do we reduce it down? By reducing our vinegar we’re not only making it a thicker consistency, but we’re also giving it a stronger and more concentrated flavor too!
Tips for making your balsamic glaze:
- For a sweeter glaze: Add 1 Tbsp of coconut sugar/brown sugar/honey to your balsamic vinegar before bringing it to a boil. (Continue to whick the glaze while it boils to make sure the sweetener is fully incorporated.)
- The glaze will thicken the longer it cools so don’t worry if it’s still a little thin when you take it off the stove. (I would suggest taking it off before you think it’s actually ready. You can always boil it again to reduce it down more but you can’t un-reduce the glaze. 😉 )
Ideas for serving your avocado, tomato & mozzarella salad
Want to know another reason I love this salad so much? There so many different things you can do with it! Here are just a few of our favorite ways to serve it and what we love eating it with:
- Serve it as a side dish for pesto chicken or balsamic chicken
- Add it to your plate with your favorite type of steak
- Toss it over some fresh greens for a green/leafy salad
- Use it as a toast topper with your favorite bread (Sourdough is amazing with this salad!)
- Serve it as a “dip” for a party with your favorite crostini and crackers
I hope you all are having a great day loves and I can’t wait to hear your thoughts on this salad!
More recipes you might like:
- Summer Corn Salad with Avocado
- Watermelon, Blueberry & Feta Salad
- Cilantro Lime Pasta Salad
- Citrus & Pomegranate Kale Salad
- Spicy Shrimp, Mango & Avocado Salad
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Avocado, Tomato & Mozzarella Salad
- 2 cups cherry tomaotes, halved
- 2 large avocados, diced
- 8 oz. fresh mozzarella balls
- ½ cup fresh basil, sliced thin (plus more for garnish)
- ½ cup balsamic vinegar or balsamic glaze (See other options below)*
- Salt & pepper, to taste
- Pour your balsamic vinegar into a small pot on the stove and bring it to a boil over medium high heat. Then turn the burner down to medium low and allow it to simmer for 8-10 minutes or until the balsamic has thickened slightly. (Keep checking the balsamic to make sure it doesn't burn. Some stovetops cook faster than others so your cooking time may vary. We want the "glaze" to be thick enough to lightly coat the back of a spoon.) Once your glaze is done, pour it into a separate bowl and allow it to cool completely.
- While the glaze is cooling, add your tomaotes, avocado, mozzarella balls and fresh basil to a bowl. Drizzle your desired amount of cooled glaze over the top and season with salt and pepper to taste. Toss the salad together and serve immediately!
- For a sweeter dressing you can add 1 Tbsp of coconut sugar/brown sugar/honey to the balsamic vinegar before reducing it down. (Make sure to keep whisking the glaze while it boils to fully incorporate your sweetener!)
- You can also use 1-2 Tbsp of your favorite store bought balsamic glaze instead too!