Fresh Strawberry Caprese Salad (Print Version)

Strawberries, cherry tomatoes and mozzarella tossed with basil, olive oil and balsamic for a bright summer salad.

# What You'll Need:

→ Produce

01 - 2 cups fresh strawberries, hulled and halved
02 - 1 cup cherry tomatoes, halved
03 - 1/4 cup fresh basil leaves, torn

→ Dairy

04 - 8 ounces fresh mozzarella balls (bocconcini or ciliegine), drained

→ Dressing

05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon balsamic glaze or reduction
07 - 1/2 teaspoon flaky sea salt
08 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - On a large serving platter or shallow bowl, arrange the strawberry halves, halved cherry tomatoes and drained mozzarella balls in an even layer.
02 - Scatter torn basil leaves evenly over the arranged fruit and cheese to ensure balanced flavor in each portion.
03 - Drizzle extra-virgin olive oil and balsamic glaze over the salad in a steady stream to coat without saturating.
04 - Finish with flaky sea salt and freshly ground black pepper to taste, adjusting seasoning for brightness and contrast.
05 - Serve immediately as a starter or accompaniment, garnished with additional basil if desired.

# Additional Tips::

01 -
  • This salad tastes like summer on a plate—fresh, sweet, and uncomplicated.
  • I reach for it when I want something special but only have a few minutes to spare.
02 -
  • Once, I accidentally sliced strawberries too far in advance and they turned mushy—do them last for best texture.
  • Discovering how much extra brine is lurking in mozzarella packaging changed my game; always give it a good drain and pat dry.
03 -
  • Let the strawberries come to room temperature before slicing for their best flavor.
  • Just a light touch with the balsamic glaze keeps the salad from overpowering the delicate cheese and fruit.
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