As the weather begins to warm up or the leaves begin to fall, it’s always nice to have a short list of easy and tasty salad recipes to whip up on a casual weekday evening – or for a last-minute potluck or dinner party any time of the year.
Caprese salads are always a delicious idea, but have you ever tried making one with strawberries instead of tomatoes? The results are amazing!
Enjoy one of our favorite strawberry salad recipes!
Strawberry Caprese Salad
Yield: 4 servings
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- 2 lbs fresh 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:
- In nonreactive pot, simmer vinegar over low heat until reduced to one-half its original volume (1/4 cup).
- 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.
Serving: 383g | Calories: 511kcal | Carbohydrates: 23g | Protein: 22g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 80mg | Sodium: 70mg | Fiber: 5g | Sugar: 16g | Vitamin C: 133mg
2 Comments on “Strawberry Caprese Salad”
GadgetGirl66April 11, 2017 at 11:50 am
A chiffonade is not a diced cut. It is thin strips.
Leslie RedmondMarch 26, 2018 at 9:21 pm
Great catch! We meant to say “sliced” but said “diced”! Whoops! We’ve updated the recipe.