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Avocado caprese salad in bowl. Avocado tomato salad with fresh basil.
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5 from 8 votes

Avocado caprese salad with basil vinaigrette

If you’ve been looking for more ways to enjoy your fresh-off-the-vine summer tomatoes, look no further. This caprese salad is loaded with fresh tomatoes, avocado, basil, and a lively vinaigrette.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Salad
Cuisine: Italian, Vegan
Keyword: avocado, dinner, gluten free, lunch, summer, tomato
Servings: 4 people
Calories: 146kcal
Author: Cadry Nelson


  • 3 Tablespoons extra virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 small clove garlic chopped
  • 2 Tablespoons chopped basil + a few leaves extra for garnish
  • 2 medium to large tomatoes cut into wedges
  • 1 avocado cubed
  • Pinch salt


  • To make the dressing: in a blender, blend extra virgin olive oil, balsamic vinegar, garlic, and 2 Tablespoons chopped basil until completely combined.
  • In a bowl, toss tomatoes and avocado. Drizzle with desired amount of dressing. Top with a pinch of salt and garnish with a few leaves of basil (chopped or whole).


You will have leftover dressing, since this makes enough for at least two salads. Put any extra dressing in a covered container in the refrigerator and use within a couple of days for maximum freshness.


Calories: 146kcal | Carbohydrates: 8g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 398mg | Fiber: 4g | Sugar: 3g | Vitamin A: 640IU | Vitamin C: 13.7mg | Calcium: 12mg | Iron: 0.5mg