Description
A fresh and vibrant strawberry caprese salad, perfect for summer gatherings, combining the sweetness of strawberries with the creaminess of mozzarella and the aromatic flavor of basil.
Ingredients
Scale
- 2 cups fresh strawberries
- 8 ounces fresh mozzarella (bocconcini or block)
- 1 cup fresh basil leaves
- Balsamic glaze (to taste)
- Salt (to taste)
- Black pepper (to taste)
- Optional: Honey or maple syrup (for sweetness)
Instructions
- Gently wash the strawberries under cool water and pat them dry with a clean paper towel. Hull the strawberries by removing the green tops. If the strawberries are small to medium-sized, simply halve them. If they are larger, quarter them.
- Place the prepared strawberries in a medium-sized bowl.
- If you’re using bocconcini, drain them from their liquid. If you’re using a block of fresh mozzarella, slice it into rounds that match the thickness of your strawberry pieces.
- Place the mozzarella in a separate bowl.
- Wash the fresh basil leaves thoroughly and pat them dry. You can leave the basil leaves whole or tear them into smaller pieces if large.
- On each plate, arrange alternating slices or pieces of strawberry and mozzarella. Tuck a basil leaf between each strawberry and mozzarella piece.
- Drizzle with balsamic glaze and season with salt and pepper to taste. Add optional honey or maple syrup if desired.
Notes
- Yield: 4-6 servings as an appetizer, 2-3 servings as a light lunch.
- Nutritional information is an approximate estimate and may vary based on specific ingredients and portion sizes.
- If you don’t have balsamic glaze, you can use balsamic vinegar, knowing it will be more acidic.
- Tearing basil helps prevent browning and preserves flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg