Balsamic Strawberry Caprese

Okay, I have to admit—this balsamic strawberry caprese might just be my latest obsession, and once you try it, you’ll get why. Imagine the classic Caprese salad, but with juicy, ruby-red strawberries stepping in for tomatoes, bursting with sweet-tart flavor that pairs perfectly with creamy mozzarella and that punch of balsamic drizzle. It’s like summer on a plate even if your season’s a different story. Plus, it’s ridiculously easy to throw together—perfect for when you want something fresh and fancy that looks like you spent hours in the kitchen, but nope, you didn’t. Trust me, this combination will have your taste buds singing and your guests asking for the recipe before the last bite disappears!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes

Ingredients

For the Main Dish:

• 2 cups fresh strawberries, hulled and sliced
• 8 oz fresh mozzarella, sliced
• 1 cup fresh basil leaves
• Salt and freshly ground black pepper, to taste

For the Sauce / Garnish:

• 3 tbsp balsamic glaze or thick balsamic reduction
• 1 tbsp extra virgin olive oil (optional)

How I Make It

Step 1:

Start by gently washing your strawberries and patting them dry. Then, slice them about ¼-inch thick—thick enough to get that juicy pop without falling apart. Next up, grab your fresh mozzarella and slice it into similar-sized rounds so everything lines up nicely on the plate.

Step 2:

Lay down alternating slices of strawberry and mozzarella on your serving platter. Think of it like making a pretty little pattern—strawberry, cheese, strawberry, cheese. Tuck fresh basil leaves in between for that herbaceous punch and beautiful color contrast.

Step 3:

Season lightly with salt and freshly ground black pepper. This is key to bringing out all the flavors—don’t skip it!

Step 4:

Drizzle the balsamic glaze all over the top. If you don’t have pre-made glaze, use regular balsamic and simmer it down gently until thickened—it’s worth the extra step. For an extra silky touch, add a drizzle of good quality olive oil.

Step 5:

Let the salad rest for 5 minutes at room temperature. This step helps the strawberries soften a bit and the flavors meld together beautifully.

Step 6:

Serve immediately and watch everyone swoon over the balance of sweet, tangy, creamy, and fresh.

Variations & Tips

• Swap basil for fresh mint for a cool twist.
• Use heirloom tomatoes if you want to do a half-and-half strawberry-tomato caprese.
• Add a sprinkle of toasted pine nuts or chopped pistachios for crunch.
• If strawberries aren’t in season, try fresh raspberries or even peach slices.
• Make your own balsamic reduction by simmering ½ cup balsamic vinegar until it thickens and coats the spoon.
• Serve on toasted baguette slices for a shareable appetizer.

How I Like to Serve It

During warm summer afternoons, this salad is perfect as a light lunch alongside a chilled glass of rosé. It also shines at backyard barbecues or dinner parties as a refreshing starter. When strawberries are abundant, it feels like a little celebration on the table, bright and inviting.

Notes

• Best served fresh; mozzarella can become watery if left too long refrigerated after slicing.
• Leftovers can be kept in an airtight container for up to 1 day, but strawberries might soften and release juice.

Closing: This balsamic strawberry caprese hits the perfect sweet-savory note every single time—and that’s why it’s become a staple in my kitchen!