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Strawberry Caprese Salad

Julie Espy {White Lights on Wednesday}
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 servings


  • 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


  • 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.