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!
Strawberry Caprese Salad
Yield: 4 servings
Calories: 511kcal
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Print Recipe Add to CollectionIngredients
- 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
Instructions
To make balsamic syrup:
- In nonreactive pot, simmer vinegar over low heat until reduced to one-half its original volume (1/4 cup).
To serve:
- 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
Serving: 383g | Calories: 511kcal | Carbohydrates: 23g | Protein: 22g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 80mg | Sodium: 70mg | Fiber: 5g | Sugar: 16g
2 Comments on “Strawberry Caprese Salad”
GadgetGirl66
April 11, 2017 at 11:50 amA chiffonade is not a diced cut. It is thin strips.
Leslie Redmond
March 26, 2018 at 9:21 pmGreat catch! We meant to say “sliced” but said “diced”! Whoops! We’ve updated the recipe.