tomato avocado salad on a serving plate
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5 from 4 votes

Tomato Avocado Salad with Reduced Balsamic

Quick summer salad. Rich buttery avocado paired with juicy ripe summer tomatoes with reduced balsamic drizzled over the top. A new take on classic Caprese Salad
Prep Time12 mins
Cook Time5 mins
Total Time17 mins
Course: Appetizer
Cuisine: Italian
Keyword: salad
Servings: 2 -4
Calories: 220kcal
Author: Samantha Rowland


  • 1-2 ripe summer tomatoes sliced into 1/4 inch slices
  • 1-2 ripe avocados pit and skin removed, sliced into 1/4 inch slices
  • 1-2 tbs. goat cheese
  • 1-2 tbs. chopped red onion
  • 1/4 cup balsamic vinegar reduced to 1-2 tbs.
  • Salt and pepper to taste
  • 4-5 leaves fresh basil


  • In a small saucepan, add balsamic vinegar and turn heat to medium low. Stir occasionally. Cook until reduced by half and vinegar coats the back of a spoon. Take off of heat.
  • Slice tomato and avocado and layer alternating tomato and avocado slices.
  • Chop red onion and crumble goat cheese.
  • Right before serving, top the tomato and avocado slices with the reduced balsamic vinegar. Sprinkle red onion and goat cheese over top.
  • Julianne (cut into ribbons) 4-5 leaves of basil and sprinkle over the top.


Calories: 220kcal | Carbohydrates: 16g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 43mg | Potassium: 668mg | Fiber: 7g | Sugar: 7g | Vitamin A: 785IU | Vitamin C: 18.5mg | Calcium: 37mg | Iron: 1.1mg