Description
A refreshing summer salad that combines ripe strawberries, creamy fresh mozzarella, and fragrant basil, all drizzled with a tangy-sweet balsamic glaze. This twist on the classic Caprese is perfect for outdoor meals, brunches, or light lunches.
Ingredients
2 cups strawberries, hulled and halved
8 ounces fresh mozzarella, torn or sliced
1/4 cup fresh basil leaves, chiffonade
2 tablespoons balsamic glaze
1 tablespoon extra virgin olive oil (optional)
1/4 teaspoon sea salt
1/4 teaspoon cracked black pepper
Instructions
1. Wash, hull, and slice the strawberries into halves or quarters depending on their size.
2. Tear or slice the fresh mozzarella into bite-sized pieces.
3. Stack and roll basil leaves, then slice thinly to create a chiffonade.
4. On a serving plate, arrange the strawberries and mozzarella evenly.
5. Sprinkle the basil ribbons over the top of the salad.
6. Drizzle with balsamic glaze and optional olive oil.
7. Finish with sea salt and cracked black pepper.
8. Serve immediately while fresh.
Notes
Use ripe strawberries for best flavor and contrast with the tangy balsamic.
Add a handful of arugula for a peppery twist and more greens.
Store components separately if making ahead to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 8g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg
Keywords: strawberry caprese, summer salad, balsamic salad