Description
A fresh and vibrant Balsamic Strawberry Caprese salad combining juicy strawberries, creamy mozzarella, and fragrant basil, all enhanced by a sweet and tangy balsamic glaze. Perfect as a light appetizer or side dish, this recipe offers a delightful twist on the classic Caprese salad.
Ingredients
Scale
Salad Ingredients
- 1 lb fresh strawberries, hulled and sliced
- 8 oz fresh mozzarella balls (bocconcini or ciliegine), sliced in half
- 1/4 cup fresh basil leaves, torn into smaller pieces
- Salt and freshly cracked black pepper, to taste
Balsamic Glaze
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey (optional, for sweetness)
Additional
- 1 tablespoon olive oil (optional)
Instructions
- Prepare the Strawberries: Rinse and hull the strawberries, then slice them into thin rounds or quarters depending on your preference.
- Assemble the Salad: Arrange the sliced strawberries, fresh mozzarella halves, and torn basil leaves in a large serving dish or platter, alternating them in a visually appealing pattern.
- Make the Balsamic Glaze (Optional): In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat, stirring occasionally until the mixture reduces by half and thickens to a syrupy consistency, about 5-7 minutes. Remove from heat and let cool slightly.
- Drizzle and Season: Drizzle the balsamic glaze (or plain balsamic vinegar if you prefer) over the arranged salad. Add olive oil if desired, then season with salt and freshly cracked black pepper to taste.
- Serve: Garnish with additional fresh basil leaves if desired. Serve immediately as a fresh, light appetizer or side dish.
Notes
- Use fresh, ripe strawberries for the best flavor.
- The honey in the balsamic glaze is optional and can be adjusted to taste or omitted for a more tangy flavor.
- Olive oil adds richness but can be left out for a lighter dish.
- This salad is best served fresh to maintain the texture and freshness of ingredients.
- Can be adapted to suit vegetarian diets as it contains no meat.
