Avocado and Green Tomato Caprese Salad

Prep Time: 15m | Cook Time: 10m | Total Time: 25m | Serves

Here’s a twist on an Italian summer classic salad.

Green tomatoes need some cooking, so we marinate them and grill them quickly on the barbecue. Luscious slices of avocado mellow the tomatoes’ tang; buffalo mozzarella and a shower of fresh basil leaves round out the traditional flavor profile of the dish.

Adding a few slices of ripe red tomatoes to this salad would work nicely, too — though we think the different shades of green make a lovely presentation.

Note that the prep and cooking times shown above don't include marinating time.


1/2 cup avocado or extra-virgin olive oil
1/4 cup white balsamic vinegar
2 cloves Earthbound Farm Organic Garlic (small cloves, crushed)
1/4 teaspoon salt
4 green tomatoes (medium size, cut into 1/4-inch-thick slices)
2 balls buffalo or fresh milk mozzarella cheese (cut into 1/4-inch-thick slices)
2 ripe Earthbound Farm Organic Avocados (halved, peeled and pitted, then cut lengthwise into thin slices)
  Sea salt and freshly ground black pepper
1/4 cup torn fresh basil leaves


Combine the oil, vinegar, garlic and salt in a small bowl and whisk to blend. Place the tomatoes in a shallow baking dish and cover with the marinade, turning the slices to coat all surfaces. Let the tomatoes marinate at room temperature (or in the refrigerator) for 1 hour.

Heat a barbecue grill on medium-high. Remove the tomatoes from the marinade, reserving the marinade. Grill the tomatoes for 3 to 4 minutes on one side. Carefully turn the tomatoes and grill until they are just tender, 2 to 3 minutes more.

Arrange alternating slices of grilled tomatoes, mozzarella and avocado on a large, flat serving dish. Drizzle with the reserved marinade, season with salt and pepper to taste, and sprinkle with the basil. Serve at room temperature for best flavor.

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