Tomato, Avocado, Mozzarella Salad with Balsamic Vinaigrette

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There are days when dinner needs to be effortless, but still feel like you tried. This Tomato, Avocado, and Mozzarella Salad is exactly that. Juicy tomatoes, buttery avocado, and soft pearls of fresh mozzarella all tumble together under a glossy balsamic dressing that tastes far more indulgent than the effort required. This is what you make when you want something fresh that still feels comforting. Simple ingredients, big flavor, and zero stress.

A bowl of delicious tomato, avocado, mozzarella salad with balsamic vinegar dressing.

Table of Contents

Why You’ll Love this Recipe

Simple & quick to throw together: Everything is chopped, tossed, done.
Deeply flavorful: Creamy, sweet, tangy, and bright in every bite.
Healthy ingredients: Packed with healthy fats, fresh produce, and whole-food simplicity.

Ingredient shot of cherry tomatoes, balsamic vinegar, mozzarella, avocado, avocado oil, and seasonings.

Ingredient List

Cherry Tomatoes: Halved cherry tomatoes are perfectly bite sized. You can also use roma or beefsteak tomatoes diced up.

Avocado: Choose a ripe avocado for the best creamy texture that balances the acidity of the dressing.

Fresh Mozzarella Balls: Fresh mozzarella brings tenderness and a milky richness. Skip the shredded or block mozzarella; they’re too firm and lack the delicate texture this salad needs.

Balsamic Vinegar: Naturally sweet and fruity, balsamic adds depth and roundness.

If substituting red wine vinegar, add 1–2 teaspoons of honey to prevent the dressing from tasting too sharp.

Avocado Oil: A neutral, heart-healthy oil that lets the balsamic shine.

Olive oil works too—just know it will bring a more pronounced flavor.

How to Make Tomato Avocado Mozzarella Salad

Prep the ingredients: Halve the cherry tomatoes, dice the mozzarella into small cubes (or use mini mozzarella balls), and dice the avocado. Add everything to a medium bowl.
Make the dressing: In a smaller bowl, whisk together the balsamic vinegar, avocado oil, salt, pepper, and garlic powder.
Or add everything to a small mason jar and shake until emulsified.
Combine: Pour the dressing over the salad and gently toss to coat. Serve immediately.

Finish bowl of tomato avocado mozzarella salad.

Expert Tips

Overmixing: Toss gently so the avocado doesn’t turn to paste.

Serve quickly: Avocado begins to soften after mixing. Dress the salad just before serving for the best texture.

Storage: Keep leftovers in an airtight container for up to 2 days. The avocado may darken slightly, but the flavor stays lovely.

Make it a meal: Add grilled chicken, chickpeas, or cooked quinoa to turn this into a light dinner.

Boost the flavor: A sprinkle of flaky salt or fresh basil leaves takes this from simple to stunning.

What to Serve

This salad loves company, especially:

Grilled or roasted chicken
Steak or pan-seared pork chops
Pasta dishes (pesto, Alfredo, or tomato-based)
Garlic bread or Herb Oil and Garlic Dip for Bread
Summer barbecue spreads
Light fish dishes like salmon or halibut

It’s the kind of side that quietly makes every meal on the table better.

FAQs

Can I make this ahead of time?

Yes, prep the tomatoes and mozzarella up to 24 hours ahead. Cut the avocado and add the dressing right before serving so everything stays bright and fresh.

Can I use store-bought balsamic glaze?

You can drizzle a little on top, but don’t use it as a full replacement. It’s too sweet and thick to coat everything evenly.

How do I choose a good avocado?

Look for one that yields slightly when pressed at the top near the stem. If it feels mushy, skip it.

Can I add herbs?

Absolutely. Fresh basil, oregano, or chives all pair beautifully with these flavors.

This simple side dish elevates any weeknight dinner. If you enjoyed this recipe, subscribe to my newsletter for more cozy, elevated dishes that make home cooking feel magical.

Tomato Avocado Mozzarella Salad with Balsamic Dressing in a serving bowl.

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