Strawberry Walnut Caprese Salad

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5 from 1 vote

Prep Time10

Cook Time40

Total Time50

Servings: Main Servings

Calories: 572kcal

Ingredients

1½ cups cooked wild rice chilled
3 Tbsp Canola oil plus more for drizzling (extra virgin olive oil can be used, but would increase the amount of saturated fat).
1 Tbsp good-quality balsamic vinegar
½ small garlic clove pressed or minced
¼ tsp each kosher salt and pepper
3 oz baby arugula
1 tsp olive oil
¼ cup fresh basil leaves torn or sliced thin
2 oz fresh ciliegine mozzarella small balls, halved or quartered
8 oz California strawberries hulled and sliced
¼ cup toasted walnuts chopped

Instructions

Prepare the wild rice according to the package directions in advance, chilling or letting it cool to room temperature.
In a small bowl, whisk together Canola oil, balsamic, garlic, and half of the salt and pepper until smooth and homogenous. Taste and adjust to your liking (see note).
Layer the wild rice on the bottom of a large salad bowl. Gently toss with arugula and a teaspoon olive oil. Toss in fresh basil and top with mozzarella, sliced strawberries, and toasted walnuts.
Drizzle with balsamic to taste and finish with another pinch of salt and pepper. Toss before serving.

Notes

This is a super simple balsamic vinaigrette, but each balsamic vinegar is a bit different, so taste and adjust to your liking. You may find you prefer a bit more vinegar, salt, or pepper. Feel free to add ½ teaspoon honey if you prefer it sweeter.

Nutrition