Why You’ll Love This Recipe
I love this salad because it’s both elegant and effortless. It highlights natural, seasonal flavors—juicy strawberries, silky mozzarella, bright basil—with a simple balsamic dressing. I feel like I’m indulging in something special, yet it’s fast and fuss-free.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh strawberries, hulled and quartered
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Fresh mozzarella (pearls or small balls), halved or torn
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Fresh basil leaves, torn or ribboned
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Extra-virgin olive oil
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Balsamic vinegar (or balsamic glaze)
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Salt and freshly ground black pepper
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Optional: honey or lemon juice to brighten the dressing
directions
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Arrange the strawberries, mozzarella, and basil on a platter or large bowl.
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Whisk olive oil, balsamic vinegar, salt, and pepper in a jar or bowl. Add honey or lemon juice if using.
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Drizzle the dressing over the salad just before serving. Give it a gentle toss to coat everything.
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Serve immediately to maintain freshness and texture.
Servings and timing
I usually serve this as a side for 4–6 people or a light lunch for 2–3.
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Prep time: ~10–15 minutes
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Total time: under 15 minutes
Variations
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Balsamic glaze upgrade: I sometimes swap straight vinegar for a sweet glaze drizzle.
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Heirloom tomato combo: For extra color and flavor, I mix heirloom or cherry tomatoes with the strawberries.
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Goat cheese substitute: Goat cheese adds a tangy kick and creamy texture.
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Add green: I occasionally toss in spinach or arugula to make it a heartier salad.
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Avocado twist: Ripe avocado brings creamy richness and pairs beautifully.
storage/reheating
I prefer to dress this salad right before serving. If I need to prep early, I slice the fruit and cheese and store them unassembled in the fridge for up to 1 day. Once dressed, it’s best eaten immediately—storing will cause berry juices to seep into the cheese and basil to wilt.
FAQs
Can I prep this ahead of time?
Yes—I prep the components ahead, store them separately, and assemble just before serving to keep everything fresh.
Can I use balsamic glaze instead of vinegar?
Absolutely. A drizzle of balsamic glaze adds sweetness and visual appeal—no need for separate dressing.
What if strawberries are out of season?
You could swap in blueberries, raspberries, or even traditional tomatoes for a similar effect.
Is there a vegan version?
Definitely. I use dairy-free mozzarella or omit cheese entirely—berries, basil, olive oil, and balsamic remain delicious.
Can I add a protein component?
For a more substantial dish, I sometimes add grilled chicken, cooked quinoa, or toasted nuts.
Conclusion
This Balsamic Strawberry Caprese Salad is one of my favorite summer staples—fresh, colorful, and incredibly easy. It bridges sweet and savory, with a gorgeous presentation that feels gourmet. I come back to it all season long, whether serving as a side at a cookout or treating myself to a light, satisfying lunch.
Print
Balsamic Strawberry Caprese Salad
- Total Time: 10–15 minutes
- Yield: Serves 4–6 as a side, 2–3 as a light meal
- Diet: Gluten Free
Description
This balsamic strawberry Caprese salad is a fresh, fruity twist on the classic—juicy strawberries, creamy mozzarella, and basil tossed in a tangy balsamic drizzle.
Ingredients
Fresh strawberries, hulled and quartered
Fresh mozzarella pearls or balls, halved or torn
Fresh basil leaves, torn or ribboned
Extra-virgin olive oil
Balsamic vinegar (or balsamic glaze)
Salt and freshly ground black pepper
Optional Add-ins:
Honey or lemon juice
Instructions
Arrange strawberries, mozzarella, and basil on a platter or in a large bowl.
In a jar or small bowl, whisk olive oil, balsamic vinegar, salt, and pepper. Add honey or lemon juice if using.
Drizzle dressing over the salad just before serving. Gently toss to coat.
Serve immediately to retain freshness and texture.
Notes
Use balsamic glaze for a sweeter, thicker finish.
Add heirloom tomatoes for color and variety.
Substitute goat cheese for tang.
Toss in arugula or spinach to bulk it up.
Avocado adds extra creaminess.
- Prep Time: 10–15 minutes
- Category: Salad, Side Dish, Appetizer
- Method: No-Cook
- Cuisine: Mediterranean-Inspired, Summer
