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Balsamic Strawberry Caprese

A bright, simple salad featuring fresh strawberries, creamy mozzarella, and aromatic basil, drizzled with a sweet balsamic glaze.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pint fresh strawberries, hulled and sliced About 12–14 strawberries
  • 8 oz fresh mozzarella (bocconcini or sliced ball), torn or sliced
  • 1 cup fresh basil leaves, loosely packed
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic glaze (or 1/3 cup balsamic vinegar reduced)
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups baby arugula or mixed greens (optional) For added peppery bite
  • toasted pine nuts or sliced almonds (optional garnish) For added crunch

Method
 

Preparation
  1. Rinse strawberries and basil, then pat dry. Hull and slice the strawberries into even slices.
  2. If using a whole mozzarella ball, slice or tear it into bite-sized pieces.
Arrangement
  1. On a large platter or individual plates, alternate slices of strawberry and mozzarella. Add whole basil leaves in between.
  2. If using arugula, create a loose bed of greens first and layer the strawberries, mozzarella, and basil on top.
Dressing
  1. Drizzle the olive oil evenly over the salad, followed by the balsamic glaze.
  2. Season with kosher salt and freshly ground black pepper.
Garnishing and Serving
  1. Scatter toasted pine nuts or almonds over the top, if using.
  2. Serve immediately. If waiting, don’t dress the salad until about 10 minutes before serving.

Notes

For homemade balsamic glaze, simmer 1/2 cup balsamic vinegar with 1 tablespoon honey until reduced by half.