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strawberry caprese salad on a white plate with a slice of toasted bread

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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Course: Appetizers/Side Dish, Salad, Side Dish
Cuisine: American and Itanlian
Keyword: Italian salad, springtime salad, summer salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 people
Author: Laura Franco


  • 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


  • 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.