Description
A fresh and vibrant Balsamic Strawberry Caprese salad that combines sweet strawberries, creamy mozzarella, and fragrant basil, finished with a tangy balsamic glaze. This light and colorful appetizer is perfect for spring and summer gatherings or a quick, elegant side dish.
Ingredients
Scale
Main 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
Dressing and Seasoning
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey (optional, for sweetness)
- Salt and freshly cracked black pepper, to taste
- 1 tablespoon olive oil (optional)
Instructions
- Prepare the Strawberries: Rinse and hull the strawberries, then slice them into thin rounds or quarters according to your preference to ensure even layering in the salad.
- Assemble the Salad: Arrange the sliced strawberries, fresh mozzarella halves, and basil leaves on a large serving dish or platter in an alternating pattern to create a visually appealing presentation.
- Make the Balsamic Glaze (Optional): In a small saucepan, combine the balsamic vinegar and honey (if using). Simmer over medium heat, stirring occasionally, until the liquid reduces by half and thickens to a syrupy consistency. This process typically takes 5-7 minutes. Remove the glaze from heat and allow it to cool slightly.
- Drizzle and Season: Drizzle the balsamic glaze or plain balsamic vinegar over the assembled salad. Optionally, drizzle with olive oil and season with salt and freshly cracked black pepper to enhance all the flavors.
- Serve: Garnish with additional fresh basil if desired and serve immediately as a refreshing, light appetizer or side dish.
Notes
- The honey in the balsamic glaze is optional and can be omitted for a more tart flavor.
- Fresh mozzarella balls can be replaced with sliced fresh mozzarella if bocconcini or ciliegine are unavailable.
- For a vegan version, substitute mozzarella with a plant-based cheese alternative.
- This salad is best served fresh and should be consumed within a few hours of preparation for optimal texture and flavor.
- The balsamic glaze can be prepared in advance and refrigerated for up to one week.
