Caprese Guacamole

Guacamole meets caprese in a deliciously unexpected twist on a classic! This Caprese Guacamole is loaded with grape tomatoes, fresh mozzarella, and fresh basil. Perfect for dipping crackers, chips, or your favorite bread!

What is it about guacamole that is SO delicious? Every time I make it, I honestly feel like I could eat. it. all. And sometimes, I’m pretty sure I do!

For much of my life, I was under the impression that I didn’t like it. That is was mushy, flavorless, not worth it. I’m not sure I’ve ever been more wrong about a food in my life.

And I’ve had my fair share of food stand-offs! I was vegetarian for nearly 10 years, I ate fat free salad dressing for nearly five, and it’s only very recently that I re-introduced real bacon. But of all my foodie faux pas, my misunderstanding of guacamole was, by far, the worst offense.

To make up for all the lost years, these days, I try to eat it as often as I possibly can. I slather it on tacos and burritos and quesadillas and nachos. I love it on sandwiches and eggs and chicken and burgers. And I love coming up with new ways to love it.

This Caprese Guacamole is just that – a new way to LOVE guacamole! It might sound like an unexpected combo, but trust me….it works! I used basil instead of cilantro (an easy swap) and the fresh mozzarella adds a textural element that’s insanely addictive. But the real genius of this guac is the use of white balsamic vinegar. I’m telling you – it makes so much sense, I can hardly stand it! And, yes, I want to eat.it.all!!!!

what you’ll need for this recipe

Avocados – I used 3 large, ripe avocados. If using smaller avocados, you will probably need 5 or 6.

Tomatoes – Tomatoes are the main ingredient in caprese salad, so I added 1/2 cup of grape tomatoes to this recipe. They can be quartered or chopped to desired size, and/or you can use any type of tomatoes you have on hand.

Mozzarella – Fresh mozzarella is another key ingredient in caprese salad, balancing out the brightness and acidity of the tomatoes. I used 1/2 cup fresh mozzarella pearls in this recipe.

Basil – The last key ingredient in caprese salad is fresh basil. I added about 3 Tablespoons fresh chopped basil, which easily takes the place of cilantro in this recipe.

White Balsamic Vinegar – Balsamic is often added to caprese recipes, so I used it in place of lime juice in this guacamole. Using white balsamic instead of regular balsamic helps maintain the bright green color of the avocados.

Salt & Pepper – Adding salt & pepper brings out all the delicious flavors in this recipe.

how to make caprese guacamole

Chop the tomatoes & basil. Chop the tomatoes into quarters (or smaller, depending on size) and chop or chiffonade the basil. (To chiffonade, stack basil leaves on top of one another and roll tightly into a cigar shape. Thinly slice the roll into long, narrow strips.)

Mash the avocados. Halve the avocados and scoop out the flesh. Transfer to a large bowl with a flat bottom and mash the avocados to desired consistency, using either a potato masher or fork.

Combine. To the mashed avocado, add the chopped tomatoes, basil, fresh mozzarella, balsamic vinegar, and salt. Stir.

Serve. Serve with crackers, crostini, tortilla chips, cucumber slices, or any of your favorite dippers.