Heirloom Tomato Avocado Caprese Salad

This is my paleo take on a classic Caprese salad. I substitute avocado for the mozzarella and layer it with heirloom tomatoes and fresh basil from the garden. The avocado adds a creaminess that contrasts with the sweetness and acidity of the tomatoes. This simple fresh heirloom tomato avocado salad is a perfect appetizer for these hot summer nights.

The key to this salad is having perfectly ripe produce. You want the heirloom tomatoes and basil at their peak of flavor, and the avocado perfectly ripe and creamy. Slice the avocados horizontally to make perfect rounds and toss them in a little lemon juice to prevent browning. Dress the salad simply with the best quality extra virgin olive oil, coarse sea salt, and freshly cracked pepper. You can also drizzle with a nice aged balsamic vinegar if you like.

With summer produce at its peak of freshness, you hardly have to do anything to it. Let the fresh summer flavors shine through and enjoy this quick and easy tomato avocado Caprese salad recipe any night of the week. This post contains some affiliate links for your convenience. You can read my full disclosure policy here.


  • 4 medium heirloom tomatoes
  • 3 medium avocados
  • 1 large bunch fresh basil
  • 1 lemon juiced
  • 1 tablespoons organic extra virgin olive oil
  • aged balsamic vinegar optional
  • sea salt
  • fresh ground pepper


  • Cut the avocado around the equator and remove pit. Slice into rounds, then remove the peel. Lightly toss avocado slices in lemon juice.
  • Slice tomatoes and salt lightly.
  • Layer tomato slices, avocado slices, and basil leaves. Drizzle with olive oil and balsamic vinegar, if using. Salt and pepper to taste.

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