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Caprese Salad with Avocados and Italian Salsa

A delicious appetizer that puts a twist on the usual Caprese Salad Ingredients

Prep Time 15 minutes
Servings 4 servings



  • 4 tomatoes, diced (set on a paper towel to absorb extra juices)
  • 2 cloves garlic, finely chopped
  • ¼ of a red onion, finely diced 
  • 1 Tablespoon extra virgin olive oil
  • 8 Fresh basil leaves, chiffonade or chop
  • 1/2 cup Parmesan cheese, finely grated
  • Pinch of freshly ground pepper
  • 2 Pinches of fresh sea salt
  • 1/4 cup roasted Pine Nuts

Caprese Salad:

  • 3-4 large oval shaped fresh mozzarella cheese (packed in water)
  • 3-4 firm but ripe avocados, peeled and sliced
  • 2 tablespoons extra virgin olive oil
  • 2-3 tablesppons good balsamic vinegar
  • crispy pita chips


Italian Salsa:

  1. Cut your tomatoes in half and scoop out seeds. Dice tomatoes. Place tomatoes in bowl and add onions, garlic, salt, pepper, basil and roasted pine nuts. Drizzle a little olive oil over mixture and stir.

Caprese Salad

  1. Arrange the crispy pita across the top of the platter, then add Italian salsa to the center of platter. Alternate cheese and avocado slices across the bottom of the platter. Sprinkle avocado and cheese with sea salt and pepper then drizzle avocado and cheese with Olive Oil and balsamic. Add Parmesan just before serving.