Strawberry Caprese Salad
Prep time: 
Total time: 
Serves: 4 servings
  • 2 lbs fresh California strawberries, stemmed and halved
  • 2 cups bite-sized fresh mozzarella balls (bocconcini), drained, halved
  • ½ cup balsamic vinegar
  • 3 Tbsp extra virgin olive oil
  • 3-4 fresh basil leaves, chiffonade (finely sliced)
  • 3-4 mint leaves, chiffonade
  • Salt, pepper to taste
To make balsamic syrup:
  1. In nonreactive pot, simmer vinegar over low heat until reduced to one-half its original volume (1/4 cup).
To serve:
  1. In serving bowl, toss strawberries and mozzarella balls with olive oil. Season with salt and pepper. Add basil and mint; toss again. Drizzle balsamic syrup over and around salad. Grind more pepper on top.
Nutrition Information
Serving size: 383 g Calories: 510 kcal Fat: 39 g Saturated fat: 18 g Trans fat: 0 g Carbohydrates: 23 g Sugar: 16 g Sodium: 70 mg Fiber: 5 g Protein: 22 g Cholesterol: 80 mg
Recipe by California Strawberries at