Avocado Corn Caprese Salad

A top down shot of a caprese salad on top of a bed of greens with corn and avocado on a white platter.

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This Avocado Corn Caprese Salad is a super fresh, absolutely beautiful choice for your summer table. Heirloom tomatoes, basil, mozzarella, avocado, and grilled corn are layered on a platter over mixed greens with an easy balsamic vinaigrette.

Prep Time15

Cook Time10

Total Time25

Course: Salad

Servings:

Calories: 295kcal

Author: Valerie Brunmeier

Ingredients

Easy Balsamic Vinaigrette

¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 teaspoon granulated sugar
½ teaspoon Dijon mustard
½ teaspoon minced garlic
Freshly ground black pepper to 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 greens I used a mixture of baby spinach and mixed spring greens
2 or 3 heirloom tomatoes (variety of colors), cut in thick wedges and cut into 1-inch-ish pieces
8 ounces marinated mozzarella balls drained
1 large Hass avocado chopped
¼ cup thinly sliced fresh basil

Instructions

Make the Balsamic Vinaigrette

Place all the dressing ingredients in a mason jar or other airtight container and tightly close the lid. Shake vigorously until combined and emulsified (it should be slightly thickened). If making dressing ahead, refrigerate until ready to serve.

Grill the Corn

Brush the sweet corn with oil and place on either 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 corn from the grill and let it cool slightly. Once cooled, use a sharp knife to remove the corn kernels from the cob.

Marinate the Tomatoes

Add the tomatoes to a medium mixing bowl and drizzle with about 3 tablespoons of the dressing. Toss lightly to combine. Set aside or refrigerate for up to an hour.

Assemble the Salad

Place a light layer of mixed greens on a large serving platter and drizzle with about 1 tablespoon of the remaining dressing. Scatter the tomato mixture (with any dressing that accumulated in the bowl), drained mozzarella, and corn over the top. Add the avocado and garnish with the fresh basil. Drizzle with the rest of the remaining dressing and serve immediately.

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