Tomato, Avocado, and Fresh Mozzarella Salad
Tomato, Avocado, and Fresh Mozzarella Salad is a fresh twist on a classic Italian favorite, bursting with summer flavor, vibrant color, and nutrients that support strong, healthy bones.
There’s nothing quite like a Caprese salad in peak tomato season—simple, elegant, and endlessly refreshing. This version adds a flavorful upgrade with diced red onion for a hint of sharpness and a homemade balsamic vinaigrette that brings everything together with sweet, tangy depth. Layers of juicy heirloom tomatoes, ripe avocado, creamy fresh mozzarella, and fragrant basil form the heart of this dish, while the vinaigrette and red onion add contrast and complexity that elevate it beyond the traditional.
This salad is more than just a side—it’s a celebration of seasonal produce and clean, honest ingredients. And it also brings a subtle nutritional bonus: the fresh mozzarella provides calcium and protein, key building blocks for bone density, while tomatoes, avocadoes, and onions offer antioxidants that help reduce inflammation and support overall bone health.
Whether served as a starter, a light lunch, or part of a backyard spread, it’s the kind of dish that invites conversation and second helpings. The combination of textures—soft mozzarella, creamy avocado, crisp onion, and tender tomatoes—along with the vibrant balsamic drizzle makes every bite both comforting and bright.
Perfect on its own or paired with grilled fish (like Grilled Maple Ginger Salmon with Nectarine Salsa), crusty bread, or a chilled glass of rosé, this Caprese is a reminder that simple ingredients, when treated with care, can become something truly memorable—and nourishing for your bones, too.
Tomato and Fresh Mozzarella Caprese Salad
Ingredients
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard (optional, for a little bite)
- 1 tsp maple syrup or honey (optional, for balance)
- 3 tbsp extra virgin olive oil
- Pinch of sea salt and black pepper
- 3–4 ripe heirloom or vine-ripened tomatoes, sliced
- 8 oz fresh mozzarella, sliced
- ¼ cup red onion, finely diced
- ½ cup fresh basil leaves
- Sea salt and freshly ground black pepper, to taste
Instructions
- Make the vinaigrette in a small bowl or jar, by whisking together balsamic vinegar, Dijon, and maple syrup. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper to taste.
- Assemble the salad on a large platter or individual plates, by alternating slices of tomato and mozzarella in a circular or overlapping pattern.
- Tuck fresh basil leaves between slices and scatter a few on top for color. Sprinkle diced red onion evenly over the top.
- Drizzle the salad generously with balsamic vinaigrette. Finish with a pinch of flaky salt and a grind of fresh pepper. Serve immediately.
Notes
- For even more flavor, let the salad sit for 10–15 minutes before serving so the vinaigrette and juices can mingle.