The Balsamic Strawberry Caprese Recipe is a delightful twist on the classic Italian salad that beautifully balances sweet, savory, and tangy flavors in one vibrant dish. Imagine succulent slices of ripe strawberries mingling with juicy heirloom tomatoes and creamy fresh mozzarella, all dressed with a luscious balsamic glaze and fragrant basil leaves. This recipe is perfect for warm days when you want a fresh, colorful plate that’s both elegant and effortless to prepare. Whether you’re serving it as a light lunch, a stunning appetizer, or a side for your dinner party, this salad will charm your taste buds and your guests alike.
Ingredients You’ll Need
Each ingredient in this Balsamic Strawberry Caprese Recipe plays an essential role, bringing fresh textures, bright colors, and bold flavors that complement one another perfectly. These simple pantry staples and fresh produce items come together to create a vibrant and satisfying dish.
- Fresh strawberries (1 cup, sliced): Adds juicy sweetness and a pop of red color to the salad, providing a fresh contrast to the other ingredients.
- Heirloom or vine-ripened tomatoes (2 medium, sliced): Their rich flavor and firm texture balance the sweetness of the strawberries for a perfect harmony.
- Fresh mozzarella cheese (225 g, sliced): Creamy and mild, mozzarella adds a luxurious silkiness that ties the salad together.
- Fresh basil leaves (1/3 cup): The aromatic herb brings an herbaceous brightness that elevates the overall flavor.
- Extra-virgin olive oil (3 tbsp): Provides a fruity richness that enhances every bite.
- Balsamic glaze (2.5 tbsp): Offers a thick, syrupy tanginess that coats the salad with irresistible flavor.
- Flaky sea salt (1/4 tsp) and freshly ground black pepper (1/4 tsp): These seasonings bring out the best qualities of the ingredients without overpowering them.
- Honey or maple syrup (1 tsp, optional): A touch of natural sweetness to balance the tartness in the balsamic reduction or strawberries.
- Aged balsamic vinegar (1 tsp, optional): Adds complex, bright notes when drizzled on top for a finishing pop.
- Lemon zest (from 1/4 lemon, optional): Introduces a subtle citrus aroma that invigorates the salad’s flavors.
How to Make Balsamic Strawberry Caprese Recipe
Step 1: Create the Balsamic Glaze
If you don’t have store-bought balsamic glaze on hand, making your own is easier than you think. Simmering the balsamic vinegar slowly allows it to thicken into a glossy, flavor-packed syrup. Stir in honey or maple syrup for a touch of natural sweetness if you like, then let it cool—it will thicken even more. This glaze is the magic that ties together the strawberry’s sweetness and the mozzarella’s richness with a punch of tang, so don’t skip this step.
Step 2: Prepare the Strawberries
Begin by rinsing your strawberries gently and patting them dry to keep the salad from becoming watery. Slice them evenly so each bite shares that perfect sweet burst. If your berries lean towards tart, tossing them with a touch of honey and letting them sit briefly ensures just the right balance between fresh and sweet. Draining any excess juice prevents sogginess and keeps your salad looking crisp.
Step 3: Slice and Ready the Tomatoes
The tomatoes anchor this dish with their savory depth, so it’s worth taking a moment to prepare them properly. After slicing, lightly salting and resting them on a paper towel allows excess moisture to drain away, intensifying their natural sweetness and preventing the balsamic glaze from becoming diluted. Patting them dry before assembling ensures every component maintains its ideal texture.
Step 4: Prepare the Mozzarella
Fresh mozzarella can hold quite a bit of moisture on its surface, so patting it dry ensures your salad isn’t watery and that the olive oil and glaze cling beautifully. Slice the cheese into rounds similar in thickness to your fruit and tomato, so the layers stack neatly. This creates perfect bite-sized portions where the textures and flavors blend effortlessly.
Step 5: Add the Basil
Basil is the herbaceous heart of this salad, bringing a fresh and aromatic lift. Wash the leaves carefully and dry them thoroughly. Use whole smaller leaves for visual appeal while cutting larger leaves into delicate ribbons, or chiffonade, to scatter throughout. This combination adds interesting texture and makes each forkful taste garden-fresh.
Step 6: Assemble the Salad
Lay out your slices on a platter, alternating strawberry, tomato, and mozzarella in a circular pattern or rows, slightly overlapping to show off the beautiful colors. Tuck basil leaves between layers and sprinkle ribbons over the top. Season everything lightly with salt and freshly ground black pepper to enhance each flavor. Drizzle the olive oil evenly to coat and add silky richness.
Step 7: Finish with the Balsamic Glaze
Drizzle your glossy balsamic glaze in elegant zigzags or circles over the whole salad, adding depth and a subtle tang in every bite. If you’re feeling extra indulgent, toss on a few drops of aged balsamic vinegar for a lively contrast. Taste and adjust seasoning to your preference, and for a bright finishing touch, zest a little lemon over the salad just before serving.
How to Serve Balsamic Strawberry Caprese Recipe
Garnishes
Fresh basil leaves scattered on top are a must—they add vibrant green pops that brighten the dish visually and flavor-wise. A final drizzle of high-quality olive oil around the edges of the plate adds a lovely sheen and extra richness that makes the salad feel decadent. If you want to get creative, a few edible flowers like nasturtiums or pansies give it a festive and colorful look.
Side Dishes
This salad shines as a standalone light meal but also pairs wonderfully with crusty bread or garlic crostini to scoop up every last drop of juice and balsamic glaze. Serve alongside grilled chicken or fish for a refreshing side that complements rather than competes with hearty mains. It’s also fantastic with a chilled glass of crisp white wine or sparkling rosé for an elegant summer spread.
Creative Ways to Present
Consider serving this Balsamic Strawberry Caprese Recipe on a long rectangular platter for a modern look, or arrange the slices inside clear glass jars for individual portions at a picnic or party. Layering the ingredients in small mason jars alternately or serving as a stacked tower with fresh basil leaves as separators can really impress guests. The colors and textures make it a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator, keeping the olive oil and balsamic glaze separate if possible. This prevents the salad from becoming soggy and keeps the textures fresh. Best consumed within one day for maximum flavor and freshness.
Freezing
Since this salad relies on fresh textures and delicate berries, freezing is not recommended. The strawberries and tomatoes will lose their vibrant texture and become watery once thawed. It’s best enjoyed fresh to savor the full experience of flavors and textures.
Reheating
This salad is designed to be served cold or at room temperature and should not be reheated. Mozzarella and fresh produce lose their appealing textures when warmed. If you need to prepare ahead, keep the components separate and assemble just before serving for the best results.
FAQs
Can I use frozen strawberries for this recipe?
Frozen strawberries are not ideal because they become mushy when thawed, which affects the texture and overall appearance of the salad. Fresh, ripe strawberries offer the best balance of sweetness and firmness for this dish.
What can I substitute for fresh mozzarella?
If fresh mozzarella isn’t available, burrata can be an indulgent and creamy alternative. For a firmer cheese option, mild goat cheese or ricotta salata can work, but keep in mind these will slightly change the classic texture.
Is balsamic glaze the same as balsamic reduction?
Balsamic glaze is essentially a balsamic reduction, often sweetened and thickened until syrupy. Store-bought glaze may have added sugars or thickeners, but making your own balsamic reduction at home allows you to control sweetness and intensity.
How far ahead can I prepare the balsamic glaze?
You can make the balsamic glaze up to a week in advance and store it in an airtight container in the refrigerator. Just bring it to room temperature before drizzling over the salad to ensure it flows nicely.
Can I add other fruits or herbs to this salad?
Absolutely! While strawberries and basil are classic, you can experiment by adding fresh peaches, blueberries, or mint leaves for a unique twist. Just make sure the additions complement the sweet and savory balance of the original recipe.
Final Thoughts
I can’t recommend the Balsamic Strawberry Caprese Recipe enough if you want a dish that’s simple, stunning, and bursting with flavor. It’s one of those recipes that feels effortlessly impressive but is truly quick to make. The harmony of fresh strawberries with juicy tomatoes, creamy mozzarella, fragrant basil, and that glossy balsamic glaze is pure magic on a plate. Trust me, once you try it, this recipe will find a permanent spot in your seasonal rotation, perfect for sharing with friends or savoring on your own.
Print
Balsamic Strawberry Caprese Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 10m
- Total Time: 0h 40m
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A refreshing and vibrant Balsamic Strawberry Caprese salad combining ripe strawberries, heirloom tomatoes, creamy fresh mozzarella, and fragrant basil, all drizzled with olive oil and a sweet tangy balsamic glaze. Perfect as a light appetizer or summer salad, balancing sweetness and acidity with a fresh, colorful presentation.
Ingredients
Fruit and Vegetables
- 1 cup fresh strawberries, hulled and sliced 0.5 cm thick
- 2 medium ripe tomatoes, sliced 0.5 cm thick (preferably heirloom or vine-ripened)
- 1/3 cup fresh basil leaves, loosely packed (about 15–20 leaves)
- Zest of 1/4 lemon (optional, for brightness)
Dairy
- 225 g fresh mozzarella cheese (1 standard ball), sliced 0.5 cm thick
Condiments and Oils
- 3 tbsp extra-virgin olive oil
- 2.5 tbsp balsamic glaze (store-bought) or homemade balsamic reduction
- 1/4 tsp flaky sea salt or fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 tsp honey or maple syrup (optional, for extra sweetness in glaze)
- 1 tsp aged balsamic vinegar (optional, for drizzling in addition to glaze)
For Homemade Balsamic Reduction (if not using store-bought)
- 1/2 cup balsamic vinegar
- 1 tsp honey or maple syrup (optional)
Instructions
- Prepare the balsamic reduction: Pour 1/2 cup balsamic vinegar into a small saucepan. Bring it to a gentle simmer over medium heat, then reduce heat to low. Let it simmer, stirring occasionally, until reduced by at least half and thick enough to coat the back of a spoon, about 8–12 minutes. Optionally stir in 1 tsp honey or maple syrup for sweetness. Remove from heat and let cool completely; it will thicken further.
- Prep the strawberries: Rinse under cold water and pat dry completely. Hull and slice strawberries into 0.5 cm thick slices. If very tart, toss with 1/2 tsp honey and let sit 5 minutes to macerate, then drain excess juices.
- Prep the tomatoes: Rinse, pat dry, and slice into 0.5 cm slices. Lightly sprinkle both sides with a pinch of salt and set on a paper towel for 5–10 minutes to draw out moisture. Pat gently to remove excess moisture.
- Prep the mozzarella: Drain and pat dry with paper towels. Slice into 0.5 cm thick rounds, and if very wet, spread on a towel briefly to dry slightly so olive oil and balsamic cling better.
- Prep the basil: Rinse gently and pat dry. Leave small leaves whole for garnish; roll stacks of 3–4 larger leaves into cylinders and slice thinly into ribbons (chiffonade) for texture variety.
- Arrange the salad: On a large platter, alternate slices of tomato, mozzarella, and strawberry overlapping slightly in a circular pattern or rows. Tuck whole basil leaves between layers and sprinkle ribbons on top for color contrast.
- Season the layers: Sprinkle 1/4 tsp salt and 1/4 tsp freshly ground black pepper evenly. Drizzle 3 tbsp extra-virgin olive oil evenly across the salad slices.
- Add the balsamic glaze: Drizzle 2–2.5 tbsp of the cooled balsamic glaze over the salad in thin zigzags or circles. Optionally add a few drops of aged balsamic vinegar for extra depth. Start with less glaze and add more if needed.
- Finishing touches: Taste a combination of tomato, mozzarella, and strawberry and adjust seasoning with salt or pepper if needed. Optionally zest lemon lightly over salad for brightness. Garnish with extra small basil leaves and a light olive oil drizzle around the plate edge.
- Serving: Serve immediately at cool room temperature for best flavor. If holding briefly, keep assembled but undressed salad in fridge up to 1 hour, then add oil, balsamic, salt, and pepper before serving. Provide a serving spatula or tongs for neat portions.
Notes
- Balsamic reduction can be made ahead and stored refrigerated; rewarm to loosen before use.
- Use ripe and flavorful strawberries and tomatoes for best taste.
- Allow salad to come to room temperature before serving to maximize flavors.
- Honey or maple syrup is optional and balances tartness in balsamic reduction.
- Patting slices dry prevents watery salad and helps olive oil adhere well.
- Chiffonade basil for added texture and visual appeal; whole leaves provide fresh bursts.
- This salad is best enjoyed fresh and not held for long after assembly to maintain texture.
