Avocado Strawberry Caprese Salad

Avocado Strawberry Caprese Salad

Years ago, Jack and I went on vacation to the island of Capri where we ate Caprese salads every day. We’d sit at hilltop restaurants overlooking the teal blue Mediterranean Sea. The air was warm, the wine was flowing, and the tomatoes were the sweetest I’d ever tasted. It was a few days after he had proposed and looking back it was the most blissfully happy week of our lives. Or at least that’s the way I remember it. I will spare you the story about strep throat, almost getting seasick on a hydrofoil ride, and trying to find an Italian pharmacy that would sell me an antibiotic. Those memories, while stressful in the moment, seem to fade into the background over time.

Avocado Strawberry Caprese Salad

So while I remember those perfect 3-ingredient Caprese salads from Italy, I’m going to also, uhh, change the details and bring you my “re-remembered” version, with strawberries, avocado, and pecans! This recipe is in our cookbook and is one of my favorites. One of the reasons is that, well, it’s hard to find tomatoes that are quite as sweet as the ones in Capri, so this salad lets you get away with using less-than-perfect tomatoes (although the ones pictured here were pretty good) because the other ingredients pick up the slack, just like those less-than-perfect vacation memories!

It’ll take you all of about 15 minutes to make and it’s yummy with anything you’re grilling.

5.0 from 4 reviews
Avocado Strawberry Caprese Salad
Serves: serves 4
  • ¼ cup balsamic vinegar
  • 1 cup sliced strawberries
  • 1 cup halved cherry tomatoes
  • 1 cup halved mini mozzarella balls
  • 1 ripe avocado, pitted and diced
  • ⅓ cup pecans, toasted
  • ⅓ cup loosely packed basil, torn
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper
  1. In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, about 8 to 10 minutes. Set aside to cool.
  2. Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans and basil in a shallow bowl or platter. Drizzle with olive oil, and season generously with salt and pepper. Gently toss. Drizzle with the reduced balsamic.
Make this vegan by omitting the cheese.



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Rate this recipe (after making it):  

  1. I love the story behind this salad – and you’re reimagined recipe even more! The simple and fresh ingredients scream grill-side accompaniment .

  2. Neni from travelandlipsticks.com

    Love this simple recipe. Perfect for the hot days we’re currently having.

  3. Gorgeous salad! Even though I’ve seen it in your book, I didn’t realize you had a reason behind pairing strawberries and tomatoes. Genius! And I totally know what you mean about the good feelings from a trip staying with you and the stressful parts fading away.

  4. Taylor Filaroski

    I made this yesterday out of your cookbook and checked the blog today to see you had posted it! What a coincidence! I love it, and I’m looking forward to the leftovers for dinner 🙂

  5. Danielle

    I will likely be making this recipe after a trip to the Farmer’s Market this weekend for fresh tomatoes! Looks so delicious!

  6. I wished I had seen this over the memorial weekend when I was in GA becuase my girlfriend Shelly has an abundance of strawberries and avocado that they received from a farm in GA. I will send her this recipe to try. take care

  7. Kacy from library.uonbi.ac.ke

    This is awesome, Thank you

  8. Bea from abeaslife.ca

    This salad looks so good! I love the pecan and strawberry combo… such a fresh and tasty summer dish.

    Cant wait to try it! And you pictures are beautiful.

    • Jeanine Donofrio

      thanks Bea!

  9. Natalie

    So good and so easy!

  10. Elise

    Made this beautiful and delicious salad to celebrate a beautiful summer evening. Couldn’t have been easier to make and the hubby LOVED it. Definitely will be adding to our frequent summer recipe list.

    • Jeanine Donofrio

      Hi Elise! I’m so glad it’s making it to the rotation 🙂

  11. angala from grapegravy.com

    Beautiful salad! can’t wait to try this one

  12. Hi Jeanine, this would fit perfectly in Food on Friday: June under the berry theme. Hope you bring it on over. You’ll find the link towards the top of my sidebar. Cheers from Carole’s Chatter


    LOVE this recipe! Have made it multiple times when having friends over and such. Delicious!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.