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A traditional cypress salad dressed up for spring and summer by adding ripe juicy strawberries. It’s perfect for any spring or summer gathering.
Why You Should Try Strawberry Caprese
Caprese is a simple Italian salad made with fresh basil, mozzarella, tomatoes, and balsamic vinegar. We’ve added ripe juicy strawberries for added freshness and a pop of fruity sweetness. It’s an easy salad to pull together at the last minute. Top it with a sprig of fresh basil and it’s also a beautiful presentation. I like to serve it with toasted baguette slices.
Ingredients
Let’s Make Strawberry Caprese Salad
- Dice the tomatoes and strawberries into bite-sized pieces.
- Cut the mozzarella pearls in half or in quarters depending upon the size. You want to cut all of the ingredients so they are similar in size.
- Slice the basil into thin pieces.
- Place the strawberries, tomatoes, mozzarella, and basil into a small bowl.
- Add balsamic vinegar, olive oil, salt, and pepper, and gently mix.
- Refrigerate for 30 – 45 minutes.
- Serve on a bed of baby spinach or lettuce of your choice.
Krazy Kitchen Mom Tips
- Although you can make this recipe in advance, I prefer it served soon after chilling so that the tomatoes and strawberries don’t break down in the vinegar and oil mixture.
- I used heirloom cherry tomatoes because I like the contrast of different colors and textures of the tomatoes. You can use any type of small tomato you like.
- To pick the sweetest and ripest strawberries, look for berries that are bright red and have healthy green leaves. They say size doesn’t matter when it comes to strawberries, but I prefer small berries that are denser for their size.
- Store fresh strawberries in the refrigerator but do not wash them until you are ready to use them.
More KKM Favorite Recipes
- Pesto Yogurt Vegetable Dip
- Blueberry Boursin Flatbread
- Crustless Spinach Pie – low carb recipe
- Feta Couscous Salad
Craving more delicious recipes? Follow me on Pinterest and Facebook.
Strawberry Caprese Salad
A traditional cypress salad dressed up for spring and summer by adding ripe juicy strawberries. It's perfect for any spring or summer gathering.
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Servings: 6 people
Ingredients
- 1 pint fresh strawberries
- 1 pint cherry tomatoes
- 4 oz. mozzarella pearls
- 1/4 cup fresh basil strips
- 1 16 oz container baby spinach or other lettuce
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- salt and pepper to taste
- additional whole basil leaves for garnish
Instructions
- Dice the tomatoes and strawberries into bite-sized pieces.
- Cut the mozzarella pearls in half or in quarters depending upon the size.
- You want to cut all of the ingredients so they are similar in size.
- Slice the basil into thin pieces.
- Place the strawberries, tomatoes, mozzarella, and basil into a small bowl.
- Add balsamic vinegar, olive oil, salt, and pepper, and gently mix.
- Refrigerate for 30 – 45 minutes.
- Serve on a bed of baby spinach or lettuce of your choice.
Notes
Krazy Kitchen Mom Tips
- Although you can make this recipe in advance, I prefer it served soon after chilling so that the tomatoes and strawberries don’t break down in the vinegar and oil mixture.
- I used heirloom cherry tomatoes because I like the contrast of different colors and textures of the tomatoes. You can use any type of small tomato you like.
- To pick the sweetest and ripest strawberries, look for berries that are bright red and have healthy green leaves. They say size doesn’t matter when it comes to strawberries, but I prefer small berries that are denser for their size.
- Store fresh strawberries in the refrigerator but do not wash them until you are ready to use them.
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