Strawberry Caprese Salad

Now that strawberry season is sadly coming to an end in certain parts of the country, I couldn’t let the summer recipes slip away without sharing this sensational salad. In fact, we enjoyed it twice in one week. For me to cook the same thing twice in one week…Well, let’s just say that’s almost unheard of in my kitchen.
I have had strawberries, mozzarella, and basil with a drizzle of good balsamic vinegar before, and it is delicious, but I really like the use of white balsamic vinegar in this recipe. It keeps the colors bright and fresh. A little sugar, honey, and garlic help balance the sweet and the savory —a combination you know I adore.

I use small balls of mozzarella called pearls, but you can use whatever size fresh mozzarella you can find and cut it into pieces. The same goes for the berries. Serve it on top of slices of toasted baguette for a lovely appetizer or starter to a meal, spoon some on top of a bed of peppery arugula for a light lunch, or simply set out the bowl with toothpicks and let your family and guests dig in.

Strawberry Caprese Salad

By Nicole Prep: 5 minsMarinate Time: 30 minsTotal: 35 mins Servings: 6 This is a refreshing twist on the classic Italian caprese salad. It is sweet, savory, easy, and so delicious! Enjoy it as a salad, as a topping for crusty bread, or toss it with pasta!

Ingredients 

• 2 tablespoons white balsamic vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon light brown sugar
• 1 tablespoon honey
• 1 small garlic clove, finely minced
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons Extra-virgin olive oil
• ⅓ cup torn fresh basil, plus more for garnish
• 8 ounces small mozzarella pearls/balls
• 16 ounces fresh strawberries, halved or quartered if large

Instructions 

1. In a large bowl whisk together the vinegar, lemon juice, brown sugar, honey, garlic, salt and pepper, until the brown sugar is dissolved. In a slow and steady stream, whisk in the oil until emulsified. Add the basil and mozzarella, tossing to coat. Cover and chill for 2 hours. Add the strawberries and let stand at room temperature for 30 minutes; stirring occasionally. Serve over toasted baguette slices or over a bed of arugula. Garnish with more fresh basil. Enjoy!

Nutrition

Calories: 224kcal, Carbohydrates: 13g, Protein: 9g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 30mg, Sodium: 337mg, Potassium: 165mg, Fiber: 2g, Sugar: 10g, Vitamin A: 336IU, Vitamin C: 46mg, Calcium: 210mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.