Description
A refreshing summer twist on the classic Caprese salad featuring juicy strawberries, creamy mozzarella, and fragrant basil, drizzled with balsamic glaze.
Ingredients
Scale
- 1 pound fresh strawberries, hulled and halved
- 8 ounces fresh mozzarella cheese, preferably small balls (bocconcini)
- 1/2 cup fresh basil leaves, washed and dried
- 2 tablespoons balsamic glaze
- 1 tablespoon extra virgin olive oil
- Pinch of sea salt
- Freshly ground black pepper, to taste
- Optional: A few sprigs of fresh mint for garnish
Instructions
- Wash the strawberries under cold water, pat dry, and hull them.
- If using bocconcini, drain and, if large, slice in half. If using a block of mozzarella, slice it into 1/4-inch rounds.
- Wash and dry the basil leaves completely.
- Arrange strawberries and mozzarella on a platter in alternating patterns, adding basil leaves between layers.
- Drizzle extra virgin olive oil and balsamic glaze over the salad.
- Season with sea salt and black pepper to taste.
- Garnish with mint if desired.
- Serve immediately.
Notes
Store ingredients separately in airtight containers to preserve texture. Assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: salad, summer recipe, strawberry, caprese, vegetarian