Avocado Corn Caprese Salad is a super fresh and absolutely beautiful choice for your summer table. Heirloom tomatoes, basil, mozzarella, avocado and grilled corn are layered on a platter over mixed greens with a light balsamic vinaigrette.
In the colder months, I dream of summer tomatoes and wait impatiently (For what seems like forever) for the soil to warm enough to start our garden. I like to grow a variety of tomatoes so I can add interest to salads, like the Avocado Corn Caprese Salad.
Caprese in one form or another is on our menu at least once or twice a week during the summer months. This California-inspired version might be my favorite.
It includes all the basics of Caprese – tomatoes, mozzarella, fresh basil and a delicious balsamic sauce. To add a California summer vibe, I add sweet corn and grilled avocado and pile everything on a bed of mixed vegetables.
Add some grilled chicken or shrimp, and I can easily turn this lovely salad into a meal.
Avocado Corn Caprese Salad Platter
Have you discovered the joy of making tray salads? Instead of throwing everything together in a salad bowl, spread the ingredients on a large serving plate.
Everything is arranged so that these amazing, vibrant ingredients are front and center and your guests can see exactly what they’re getting. This is an impressive way to serve this caprese salad while entertaining.
Try it with other salad recipes and they will take on a whole new feel.
Ingredients and substitutes
- Tomatoes – I like to use Heirloom tomatoes for Caprese. They come in a beautiful variety of colors and each variety has a unique flavor. Most farmers markets and many grocery stores will have them during the summer months. Sometimes I couldn’t find them, I replaced them Multicolored cherry tomatoes Combined with Greenhouse tomatoes that you can find all year round.
- sweet corn – Fresh sweet corn adds such great flavor and texture and enhances the summer vibe. You will see the corn in a little bit Olive oil or vegetable oill before roasting to increase the tin. Don’t want to mess with fresh corn? you can switch frozen corn. Just thaw and drain it well before sprinkling it on the salad.
- vegetables – I used a mixture of Baby spinach and mixed spring vegetables. Any mixed vegetables will work.
- Mozzarella – Look for containers of pickled mozzarella Balls with gourmet cheeses in the deli wing of the grocery store. Sometimes I exchange chunks of Fresh mozzarella or burrata.
- Avocado – A large avocado.
- basil – Thinly sliced or torn fresh basil – another garden must-have for me!
How to make an avocado corn caprese salad
- Prepare the vinaigrette: Place all the sauce ingredients in a mason jar or other airtight container and close the lid tightly. Shake vigorously until combined and emulsified (you need to thicken a little).
- Grill the corn: Brush the sweet corn with vegetable oil and place on your indoor or outdoor grill over medium heat. Cook, turning occasionally, until the corn is slightly charred and tender when pierced. Remove the corn from the grill and let it cool a little.
- Pick up the tomatoes: Add the tomatoes to a small mixing bowl and drizzle about 3 tablespoons of the sauce. Toss lightly into the union.
If you are not grilling outside, you can cook the corn on a Grill pan for the stove Instead. You can also boil briefly in a pot of salted water until softened.
- corn seeds: Use a sharp knife to slice the kernels from the slightly cooled roasted corn.
- base layer: Spread a light layer of vegetables on a large tray and drizzle about 1 tablespoon of the balsamic vinaigrette.
- To make: Sprinkle the tomato mixture (with any sauce that accumulated in the bowl), the drained mozzarella and the corn over the greens. Add the avocado and garnish with the fresh basil. Drizzle with the remaining vinaigrette and serve immediately.
submission suggestions
Quiche or tart: For an absolutely lovely summer brunch, lunch or light dinner, pair it with a ham and cheese crustless quiche or a delicious caramelized onion tart. Pour a glass of chilled white wine and you’ve got a meal that’s elegant enough for entertaining, but stress-free enough for a quick and easy weeknight dinner.
Grilled meats: Avocado Corn Caprese Salad is the perfect accompaniment to anything off the grill. Try it with grilled pork tenderloin, chicken prepared with my grilled chicken marinade, or chicken margarita.
starter: Make it part of an impressive appetizer spread with shrimp skewers, smoked salmon dip and cheese artichoke bread.
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Avocado Corn Caprese Salad
Avocado Corn Caprese Salad is a super fresh and absolutely beautiful choice for your summer table. Heirloom tomatoes, basil, mozzarella, avocado and grilled corn are layered on a platter over mixed greens with a light balsamic vinaigrette.
Component
Light balsamic vinaigrette
- ¼ Goblet Balsamic vinegar
- ¼ Goblet Virgin olive oil
- 1 teaspoon Sugar
- ½ teaspoon Dijon Mustard
- ½ teaspoon minced garlic
- Freshly ground black pepper, taste
Avocado Corn Caprese Salad
- 1 ear Yellow sweet corn, Husks and silk removed
- 1 tablespoon Olive oil, or vegetable oil
- 2 to 3 cups Mixed baby vegetables, I used a mixture of baby spinach and mixed spring greens
- 2 or 3 Heirloom tomatoes, (variety of colors), cut into thick wedges and cut into 1-inch pieces
- 8 ounces Pickled mozzarella balls, squeezed
- 1 big The ace avocado, chopped
- ¼ Goblet Thinly sliced fresh basil
Instructions
Prepare the balsamic vinaigrette
-
Place all the sauce ingredients in a mason jar or other airtight container and close the lid tightly. Shake vigorously until combined and emulsified (you need to thicken a little). If you make a sauce in advance, refrigerate until serving.
Grill the corn
-
Brush the sweet corn with oil and place on your indoor or outdoor grill over medium heat. Cook, turning occasionally, until the corn is slightly charred and tender when pierced, about 8 minutes total. Remove the corn from the grill and let it cool a little. Once cool, use a sharp knife to remove the kernels from the cob.
assemble the salad
-
Place a light layer of mixed vegetables on a large serving plate and drizzle about 1 tablespoon of the remaining sauce. Sprinkle over the tomato mixture (with any sauce that accumulated in the bowl), squeezed mozzarella and corn. Add the avocado and garnish with the fresh basil. Drizzle with the remaining sauce and serve immediately.
diet
Calories: 295 KKL · Carbohydrates: 13 G · protein: 9 G · Fat: 25 G · Saturated fat: 5 G · Polyunsaturated fat: 2 G · Unsaturated fat: 12 G · trans fat: 0.002 G · Cholesterol: 14 mg · sodium: 47 mg · potassium: 485 mg · fiber: 4 G · Sugar: 6 G · vitamin: 1135 IU · Vitamin C: 22 mg · calcium: 157 mg · iron: 1 mg
Nutritional information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to your ingredient labels at home.
This post was originally published on July 11, 2015. It has been updated with new text and images.
