Strawberry Caprese Salad

Happy February everyone!  I feel like it’s been ages since we got to cook together.  And today we’re not even really cooking.  This Strawberry Caprese Salad is ridiculously easy to make, and is insanely good.    I’m so anti-raw tomatoes, and while I love love love fresh mozzarella, I never took the caprese plunge.  This salad changed all of that for me, and it will do the same for you too.  You may never go back!

I made this salad for my SIL’s wedding last summer and long with a Sun-Dried Tomato & Roasted Red Pepper Dip.  Everyone went off about the dip, and while it’s totally delicious I couldn’t get enough of this salad.  It’s all about the ingredients.  Ripe strawberries, fresh mozzarella cheese, and fresh picked basil.  I’m drooling just thinking about it!  Pair your salad with a little drizzle of reduced balsamic vinegar and you’ve got a winner!!

Print Recipe

Strawberry Caprese Salad

Julie Espy {White Lights on Wednesday}

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings: 4 servings

Ingredients

• 1 pint ripe strawberries
• 4 ounces fresh mozzarella cheese the good stuff!
• 4 to 6 leaves fresh basil
• 1 cup balsamic vinegar
• 1/4 cup honey

Instructions

• Add balsamic vinegar and honey to a medium pot. Bring to a boil over high heat, stirring constantly. Reduce heat to low and simmer until reduced to 1/3 cup, about 10 minutes. {My reduction was still on the runny side but tasted great.}
• While balsamic reduction simmers, rinse the strawberries. Remove leaves and quarter the strawberries. Cut mozzarella into 1/2" pieces, about the same size or slightly smaller than your strawberry pieces. Stack the basil leaves on top of each other, roll the leaves longways, and slice the roll into pieces - giving you chiffonade cut basil (long strips).
• Gently toss the strawberries, mozzarella, and basil in a bowl. Portion salad and drizzle with reduced balsamic for serving.

If you’ve never done a chiffonade, you can see how to below.

Get more great recipes, DIY projects, and more from Julie at White Lights on Wednesday.