Description

A vibrant summer salad featuring sweet strawberries, creamy mozzarella, fresh basil, and a tangy balsamic glaze. Perfect for parties, picnics, or a refreshing weeknight side.

Ingredients

Scale

1 lb fresh strawberries, hulled and sliced
8 oz fresh mozzarella balls, sliced or torn
1/2 cup fresh basil leaves, whole or torn
3 tbsp balsamic vinegar
1 tbsp honey or maple syrup (optional)
2 tbsp extra virgin olive oil
1/4 tsp sea salt
Freshly ground black pepper, to taste
Optional: crushed pistachios or toasted pine nuts
Optional: lemon zest
Optional: microgreens

Instructions

Hull and slice the strawberries into rounds or quarters.
Slice or tear the mozzarella balls into bite-sized pieces.
In a small saucepan, combine balsamic vinegar and honey or maple syrup (if using). Simmer on medium heat, stirring often, until thickened and syrupy (about 5-7 minutes).
Arrange half the strawberries and mozzarella on a large platter. Sprinkle with half the basil. Repeat with remaining strawberries, mozzarella, and basil.
Drizzle the balsamic glaze evenly over the salad, followed by olive oil. Sprinkle with sea salt and black pepper. Add lemon zest if desired.
Scatter optional garnishes (nuts, microgreens) over the top.
Serve immediately. If prepping ahead, keep components separate and combine just before serving.

Notes

For best flavor, use ripe, fragrant strawberries and fresh mozzarella. If short on time, use store-bought balsamic reduction. Salad is best served immediately; if prepping ahead, keep dressing separate. For dairy-free, substitute vegan mozzarella or avocado. Add nuts or microgreens for crunch and visual appeal.

Prep Time: 10 minutes
Cook Time: 7 minutes
Category: Salad
Cuisine: Italian-American

Nutrition

Serving Size: About 1 cup (150g) per serving
Calories: 180
Sugar: 11
Sodium: 250
Fat: 10
Saturated Fat: 5
Carbohydrates: 15
Fiber: 2
Protein: 8

Keywords: strawberry caprese, summer salad, balsamic glaze, party side, easy salad, vegetarian, gluten-free, mozzarella, basil, picnic recipe