Description
A refreshing and simple Strawberry Caprese Salad combining fresh strawberries, cherry tomatoes, creamy mozzarella balls, and fragrant basil, all drizzled with balsamic glaze and olive oil for a perfect balance of sweet and savory flavors. This no-cook, vegetarian, and gluten-free salad is an ideal light dish for summer or any season.
Ingredients
Scale
Salad Ingredients
- 2 cups fresh strawberries, hulled and halved
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella balls (bocconcini), drained
- 1/4 cup fresh basil leaves, torn or julienned
- 2 tablespoons balsamic glaze
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Combine Fresh Ingredients: In a large bowl, place the halved strawberries, cherry tomatoes, and drained mozzarella balls. Gently toss them together to mix the ingredients evenly without bruising the fruit or cheese.
- Add Basil and Dress: Add the torn or julienned fresh basil leaves to the bowl. Drizzle the salad with extra-virgin olive oil and balsamic glaze for a rich, tangy flavor.
- Season and Toss: Season the salad with salt and freshly ground black pepper according to your taste. Toss gently again to ensure all components are evenly coated with the dressing and seasoning.
- Serve: Serve the salad immediately for the freshest taste, or chill it in the refrigerator for 10–15 minutes before serving to allow flavors to meld. Enjoy as a light appetizer or side dish.
Notes
- You can substitute burrata or sliced fresh mozzarella for the bocconcini if desired.
- For a touch of extra sweetness, add a drizzle of honey or a splash of aged balsamic vinegar before serving.
