Name: Balsamic Strawberry Caprese
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 1 1/2 cups fresh strawberries, hulled and sliced; 8 oz fresh mozzarella, sliced or use mini mozzarella balls; 1/2 cup fresh basil leaves; 2 tablespoons balsamic glaze or reduced balsamic vinegar; 1 tablespoon olive oil; Salt and black pepper, to taste

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This Balsamic Strawberry Caprese is a fresh and creative spin on the traditional Caprese salad. By swapping out tomatoes for juicy strawberries, I get a sweet-and-savory flavor that pairs beautifully with creamy mozzarella, fresh basil, and a tangy balsamic glaze. It’s elegant, refreshing, and surprisingly simple to make.

Why You’ll Love This Recipe

I love how this recipe takes familiar ingredients and turns them into something unexpected. The strawberries bring a natural sweetness that complements the richness of the mozzarella and the brightness of the balsamic. It’s a light dish that feels both gourmet and effortless—perfect for spring and summer entertaining or as a quick snack when I want something fresh and flavorful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh strawberries, hulled and sliced
Fresh mozzarella (sliced or use mozzarella balls)
Fresh basil leaves
Balsamic glaze or balsamic vinegar
Olive oil
Salt and black pepper

Directions

Prep the Ingredients:
I wash and slice the strawberries, slice the mozzarella, and gently tear or chiffonade the basil leaves.
Assemble the Salad:
On a serving platter or individual plates, I layer the strawberries and mozzarella, tucking basil leaves in between. I sometimes stack them like a classic Caprese or lay them out in rows for a pretty presentation.
Dress the Salad:
I drizzle everything with olive oil and balsamic glaze. Then I sprinkle a pinch of salt and freshly cracked black pepper to bring out all the flavors.
Serve Immediately:
I serve it right away while everything is fresh and chilled. It makes a beautiful appetizer, side dish, or even a light lunch.

Servings and timing

This recipe serves about 4 people and takes just 10–15 minutes to prepare. There’s no cooking involved—just slicing, layering, and drizzling.

Variations

Add arugula: I like tossing in a handful of arugula for a peppery bite and more texture.
Use burrata: For a creamier version, I swap mozzarella with burrata—it adds richness and pairs wonderfully with the strawberries.
Add nuts: Toasted pine nuts or chopped pistachios give a nice crunch and depth.
Try flavored balsamic: I sometimes use strawberry or fig-infused balsamic vinegar for extra fruity depth.

Storage/Reheating

This salad is best enjoyed fresh. If I need to store leftovers, I keep them in an airtight container in the fridge for up to one day. The strawberries can soften quickly, so I usually assemble only what I’ll serve. No reheating is necessary—just eat it cold.

FAQs

Can I make this salad ahead of time?

I prefer to make it just before serving, but I can prep the ingredients ahead. I slice the strawberries and mozzarella, then store them separately and assemble everything when I’m ready.

What kind of mozzarella should I use?

I use fresh mozzarella for the best texture and flavor. Either slices from a log or mini mozzarella balls (bocconcini or ciliegine) work well.

Is this salad sweet or savory?

It’s a perfect balance. The strawberries add natural sweetness, while the balsamic, salt, and mozzarella bring savory depth.

Can I use frozen strawberries?

I don’t recommend it. Frozen strawberries release too much liquid and lose their texture. Fresh strawberries give the best flavor and presentation.

What can I use instead of balsamic glaze?

If I don’t have balsamic glaze, I reduce regular balsamic vinegar in a saucepan until thickened. Or I simply drizzle regular balsamic vinegar sparingly—it still adds great flavor.

Conclusion

This Balsamic Strawberry Caprese is a bright, bold twist on a classic salad that I love making in warm weather. It’s simple, beautiful, and bursting with flavor. Whether I’m serving it as a light appetizer or adding it to a summer spread, it always brings something fresh and exciting to the table.