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
Scale
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.
