This vegan Caprese salad is my favorite light appetizer when I want something fresh, colorful, and full of flavor. I don’t miss the mozzarella at all, because the creamy avocado perfectly balances the juicy tomatoes and fragrant basil. Drizzled with olive oil and a touch of balsamic glaze, this dish is as beautiful as it is refreshing.
Why You’ll Love This Recipe
I love how simple yet elegant this salad is. It takes only minutes to prepare but feels like something special every time I make it. The combination of creamy avocado, tangy balsamic glaze, and sweet ripe tomatoes makes every bite pop with flavor. It’s also plant-based, gluten-free, and packed with healthy fats—perfect for summer gatherings or a quick lunch.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
½ lemon
3 medium avocados
3 medium-large tomatoes
1 bunch fresh basil (about 12 leaves)
1 tablespoon olive oil
1 tablespoon balsamic glaze
sea salt to taste
freshly ground black pepper to taste
Directions
I start by washing and drying the lemon, avocados, tomatoes, and basil leaves. Then I halve the lemon and slice the avocados around their middle instead of end-to-end before removing the pits.
I slice the avocados into ¼-inch rounds and gently peel off the skin. If the avocados are perfectly ripe, the skin slides right off.
Next, I slice the tomatoes into rounds of similar thickness and set aside the smaller end pieces for another use.
I squeeze a little lemon juice over the avocado slices to keep them from browning.
On a serving platter, I arrange the tomato slices first, then top each with an avocado round and a basil leaf.
Finally, I drizzle the olive oil and balsamic glaze evenly over the salad and sprinkle with sea salt and pepper to taste. I serve it immediately for the freshest flavor.
Servings and Timing
This vegan Caprese salad serves 6 and takes about 15 minutes to prepare from start to finish. It’s perfect as an appetizer or a light side dish.
Variations
I like to switch things up sometimes by using heirloom tomatoes for a more colorful presentation. If I’m craving extra flavor, I add a sprinkle of vegan feta or a drizzle of pesto. For a tangier taste, I sometimes replace the balsamic glaze with aged balsamic vinegar. You can also serve the salad on skewers for a fun party appetizer.
Storage/Reheating
This salad tastes best when served immediately, but if I have leftovers, I store them in an airtight container in the fridge for up to 24 hours. I don’t recommend reheating it—just enjoy it cold or at room temperature.
FAQs
How can I keep the avocado from browning?
I always squeeze a little lemon juice over the avocado slices before assembling the salad. The acidity slows down oxidation and keeps them fresh-looking longer.
Can I make this vegan Caprese salad in advance?
I prefer to prepare the ingredients ahead of time and assemble the salad right before serving. This way, the avocado stays bright and the tomatoes remain juicy.
How ripe should my avocados be?
I like avocados that give slightly when pressed but aren’t too soft. They should hold their shape when sliced into rounds.
Can I use balsamic vinegar instead of glaze?
Yes, but I prefer using balsamic glaze because it’s thicker and gives the salad a beautiful drizzle. If using vinegar, reduce it slightly on the stove to achieve the same texture.
What can I serve with this salad?
I love pairing it with crusty bread, grilled vegetables, or pasta dishes. It also makes a wonderful starter before a main Italian meal.
Conclusion
This vegan Caprese salad with avocado is a quick, healthy, and vibrant dish that fits any occasion. I love how the flavors come together so effortlessly—sweet tomatoes, creamy avocado, and fragrant basil drizzled with tangy balsamic glaze. It’s proof that simple ingredients can create something truly special.
This vegan Caprese salad with avocado is a quick, elegant dish combining creamy avocado, ripe juicy tomatoes, fragrant basil, a drizzle of olive oil and balsamic glaze—fresh, colorful and plant‑based.
Ingredients
½ lemon (juiced)
3 medium avocados
3 medium‑large tomatoes
1 bunch fresh basil (about 12 leaves)
1 tablespoon olive oil
1 tablespoon balsamic glaze
Sea salt, to taste
Freshly ground black pepper, to taste
Instructions
Wash and dry the lemon, avocados, tomatoes and basil leaves.
Halve the lemon and squeeze its juice over the avocado slices to help prevent browning.
Slice the avocados into about ¼‑inch rounds, then peel the skin off carefully if your avocados are ripe.
Slice the tomatoes into rounds of similar thickness to the avocado slices; set aside any end pieces for another use.
On a serving platter, layer a tomato slice, then an avocado round, then a basil leaf. Continue in this pattern to fill the platter.
Drizzle the olive oil and the balsamic glaze evenly over the arranged slices.
Sprinkle with sea salt and freshly ground black pepper to taste.
Serve immediately for the freshest flavor.
Notes
Choose perfectly ripe avocados (slightly soft when pressed) so the slices hold their shape and are creamy. Sources note that using avocado as the “cheese” in vegan caprese works beautifully. :contentReference[oaicite:0]{index=0}
If you like, you can substitute balsamic glaze with aged balsamic vinegar, though the glaze gives a thicker, more decorative drizzle.
For a colorful presentation, use heirloom tomatoes in different hues.
For added texture or crunch, include toasted pine nuts or chopped walnuts on top.
As the avocado slices will brown over time, it’s best to assemble just before serving or keep the lemon‑juice step to slow oxidation.
