Strawberry Caprese Salad

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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!


Strawberry Caprese Salad

Strawberry Caprese Salad

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 511kcal
Print Recipe


  • 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:

  • 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.


Serving: 383g | Calories: 511kcal | Carbohydrates: 23g | Protein: 22g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 80mg | Sodium: 70mg | Fiber: 5g | Sugar: 16g
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