I can never resist a salad that looks this gorgeous and still comes together in minutes. Juicy tomatoes, creamy mozzarella, and buttery avocado make every bite feel like peak summer.

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I’m obsessed with this salad because it tastes like summer decided to stop being dramatic and just show up fresh, juicy, and ridiculously good. I love the way ripe tomatoes bring that sweet-tart bite, while fresh mozzarella keeps every forkful creamy and mellow.

And honestly, I want another bowl before I’m even done with the first. This is the salad I crave when I want something colorful, fast, and not boring.

But it still feels like I actually cared. Bright, silky, juicy.

The kind of thing I keep sneaking from the bowl before it ever hits the table.

Ingredients

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Ripe tomatoes bring juicy sweetness, and they’re basically the whole summer vibe here.
Fresh mozzarella adds creamy, soft bites that make the salad feel more filling.
Avocado gives buttery richness, plus those healthy fats actually keep you satisfied.
Fresh basil makes everything smell amazing and keeps each bite bright.
Extra virgin olive oil pulls it together with smooth, fruity richness.
Balsamic vinegar adds tangy sweetness, so the salad doesn’t taste flat.
Kosher salt wakes up the tomatoes and makes the mozzarella pop.
Black pepper adds a little bite without bossing the whole salad around.
Red onion gives crunch and sharpness, if you’re into that extra zip.

Ingredient Quantities

3 medium ripe tomatoes (about 1 pound)

8 ounces fresh mozzarella (bocconcini or sliced)

1 ripe avocado

1/4 cup fresh basil leaves, torn

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Optional: 2 tablespoons thinly sliced red onion

How to Make this

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1. Wash tomatoes and basil. Pat dry.

2. Cut tomatoes into wedges or 1/2 inch slices, depending on preference, and place in a large bowl.

3. Slice or tear fresh mozzarella into bite sized pieces and add to the tomatoes.

4. Peel, pit, and cut avocado into chunks. Add avocado to the bowl.

5. If using, thinly slice red onion and add to the mixture.

6. Tear basil leaves and scatter them over the salad.

7. In a small bowl whisk together olive oil, balsamic vinegar, kosher salt, and black pepper until blended.

8. Drizzle the dressing over the salad and gently toss once or twice to combine without mashing the avocado.

9. Taste and adjust seasoning with a pinch more salt or pepper if needed.

10. Serve immediately at room temperature for the best flavor and texture.

Equipment Needed

1. Large mixing bowl
2. Small mixing bowl
3. Chef s knife
4. Cutting board
5. Salad serving spoon or salad tongs
6. Measuring spoons
7. Whisk or fork for dressing
8. Paper towels or clean kitchen towel

FAQ

Can I make this salad ahead of time? Yes, you can prep tomatoes, mozzarella and basil up to 2 hours ahead; add avocado and dressing just before serving to prevent browning and sogginess.

What is the best way to ripen tomatoes and avocados quickly? For tomatoes, leave at room temperature out of direct sun until they give slightly to pressure. For avocados, place in a paper bag with a banana or apple to speed ripening by releasing ethylene gas.

Can I substitute the balsamic vinegar? Yes, use lemon juice for a brighter, fresher flavor or red wine vinegar for a sharper tang; adjust quantity to taste.

How should I slice the mozzarella and avocado? Slice mozzarella into approximately 1/4 inch rounds or tear bocconcini in half. For avocado, slice lengthwise, remove pit, then cut into 1/4 inch slices or medium cubes for easy tossing.

Is there a way to keep the salad from getting watery? Salt tomatoes lightly and let them drain on paper towels for 10 minutes before assembling. Add dressing sparingly and combine just before serving.

What can I serve this salad with? It pairs well with crusty bread, grilled chicken, fish, or as a fresh side for pasta and grain bowls.

Tomato Mozzarella Avocado Salad Recipe Substitutions and Variations

Tomatoes: use 2 cups cherry or grape tomatoes, halved, for a sweeter, bite sized option.
Fresh mozzarella: swap with 8 ounces burrata for extra creaminess or 8 ounces feta for a tangy, firmer texture.
Avocado: replace with 1 cup cucumber cubes for crunch and a refreshing contrast.
Basil: use 2 tablespoons chopped fresh parsley or 2 tablespoons chopped fresh mint for a different herbal note.

Pro Tips

– Choose tomatoes and avocado that are at matching ripeness. If tomatoes are very firm, let them sit at room temperature an hour to deepen their flavor so they do not taste chalky next to a ripe avocado.

– Salt the avocado pieces lightly and let them rest for a few minutes before tossing. The salt brings out creaminess and helps the avocado hold its shape a little better when mixed.

– Keep the dressing light and add it just before serving. Too much early dressing will make the salad soggy and wash out the fresh flavors.

– Gently fold rather than vigorous toss. Use a large spoon and lift from the bottom once or twice so you do not mash the avocado or break the mozzarella.

– For a brightness boost, add a pinch of flaky sea salt and a few drops of high quality balsamic or a squeeze of lemon right before serving. It wakes up the flavors without overwhelming them.

Tomato Mozzarella Avocado Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I can never resist a salad that looks this gorgeous and still comes together in minutes. Juicy tomatoes, creamy mozzarella, and buttery avocado make every bite feel like peak summer.

Servings

servings

Calories

304

kcal

Equipment: 1. Large mixing bowl
2. Small mixing bowl
3. Chef s knife
4. Cutting board
5. Salad serving spoon or salad tongs
6. Measuring spoons
7. Whisk or fork for dressing
8. Paper towels or clean kitchen towel

Ingredients

3 medium ripe tomatoes (about 1 pound)
8 ounces fresh mozzarella (bocconcini or sliced)
1 ripe avocado
1/4 cup fresh basil leaves, torn
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Optional: 2 tablespoons thinly sliced red onion

Directions

Wash tomatoes and basil. Pat dry.
Cut tomatoes into wedges or 1/2 inch slices, depending on preference, and place in a large bowl.
Slice or tear fresh mozzarella into bite sized pieces and add to the tomatoes.
Peel, pit, and cut avocado into chunks. Add avocado to the bowl.
If using, thinly slice red onion and add to the mixture.
Tear basil leaves and scatter them over the salad.
In a small bowl whisk together olive oil, balsamic vinegar, kosher salt, and black pepper until blended.
Drizzle the dressing over the salad and gently toss once or twice to combine without mashing the avocado.
Taste and adjust seasoning with a pinch more salt or pepper if needed.
Serve immediately at room temperature for the best flavor and texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.