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A traditional Caprese 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 Salad
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
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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