Description
A refreshing and vibrant Strawberry Caprese Salad that combines sweet strawberries and blueberries with creamy mozzarella, fragrant fresh basil, and a tangy honey-balsamic dressing. Perfect as a light appetizer or summer side dish, this salad offers a delightful twist on the classic Caprese with a sweet and savory flavor profile.
Ingredients
Scale
Fruits
- 2 lbs strawberries
- 1 pint blueberries
Dairy
- 8 oz mozzarella pearls, drained
Herbs
- 1 handful fresh basil leaves, chiffonade cut
Dressing
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prep the Ingredients: Clean and hull the strawberries, then slice them into bite-sized pieces. Drain the mozzarella pearls to remove any excess liquid. chiffonade the fresh basil leaves by stacking, rolling them tightly, and slicing thinly.
- Make the Dressing: In a small bowl, whisk together the honey, balsamic vinegar, olive oil, salt, and black pepper until well combined and emulsified.
- Combine Salad Components: In a large bowl, gently mix the sliced strawberries, blueberries, drained mozzarella pearls, and the chiffonade basil leaves to combine the flavors evenly.
- Dress and Serve: Pour the prepared dressing over the salad mixture and toss gently to coat all ingredients without crushing the berries or cheese. Let the salad stand for 15 minutes to allow the flavors to meld before serving.
Notes
- Use fresh ripe strawberries and blueberries for the best flavor and texture.
- Allow the salad to sit for 15 minutes after dressing to enhance flavor absorption.
- This salad is best served fresh but can be refrigerated for up to 4 hours before serving.
- For a vegan version, substitute mozzarella with plant-based cheese or omit it.
- Adjust honey quantity based on the sweetness of your berries.
