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The Best Juicy Balsamic Strawberry Caprese Salad

This Strawberry Caprese Salad is the perfect summer side dish! It’s fresh, juicy, and bursting with flavor from sweet strawberries, creamy mozzarella, fragrant basil, and a tangy balsamic glaze.

Ingredients

Scale
  • For the Salad:
  • 1 lb fresh strawberries, hulled and halved (or quartered if large)
  • 8 oz fresh mozzarella pearls (ciliegine) or torn buffalo mozzarella
  • 1/2 cup fresh basil leaves, torn or chiffonade
  • 1/4 cup toasted sliced almonds or pine nuts
  • For the Balsamic Glaze:
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • For Serving:
  • Flaky sea salt, to taste
  • Freshly cracked black pepper, to taste
  • Extra virgin olive oil, for drizzling

Instructions

  1. Make the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat, then reduce heat to low. Cook, stirring occasionally, for 8-10 minutes, or until the mixture has reduced by about half and coats the back of a spoon. It will thicken further as it cools. Set aside to cool completely.
  2. Assemble the Salad: In a large serving bowl, combine the halved strawberries, mozzarella pearls, and torn basil leaves.
  3. Drizzle and Toss: Drizzle the cooled balsamic glaze and a generous glug of extra virgin olive oil over the salad. Gently toss to combine.
  4. Garnish and Serve: Sprinkle with the toasted almonds or pine nuts. Season with flaky sea salt and freshly cracked black pepper to taste. Serve immediately.

Notes

Storage: This salad is best served immediately. If you need to prep ahead, keep the components separate and combine just before serving. You can make the balsamic glaze up to a week in advance and store it in the fridge. Substitutions: Use pine nuts for a more traditional flavor, or sliced almonds for a nice crunch. Burrata or fresh mozzarella balls work great. A good aged balsamic vinegar can be drizzled directly without reducing.

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