This strawberry Caprese salad pairs fresh berries with mozzarella balls, basil, balsamic glaze, and olive oil. Assemble it just before serving so the fruit and basil stay fresh.
Ingredients
- 1 pint fresh strawberries, hulled and halved
- 8 oz. fresh mozzarella balls, such as bocconcini or ciliegine, drained
- ½ cup fresh basil leaves
- 2 tablespoons balsamic glaze
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Place the halved strawberries, drained mozzarella balls, and basil leaves in a large bowl.
- Drizzle the balsamic glaze and olive oil over the salad.
- Season with salt and freshly ground black pepper to taste.
- Toss gently until the fruit and cheese are lightly and evenly coated.
- Serve immediately.
Assembly Notes
Drain the mozzarella before adding it so extra liquid does not dilute the glaze. Hull and halve the strawberries into similar-size pieces so they mix easily with the mozzarella balls. Add the basil as whole leaves or tear larger leaves gently.
Use a broad spoon or salad servers and toss lightly to avoid crushing the berries. Taste after adding the balsamic glaze, then adjust the salt and pepper. Keep the ingredients refrigerated before assembly and return leftovers to the refrigerator promptly.
