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Summer Strawberry Caprese Salad Recipe

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4 from 38 reviews

A fresh and vibrant Summer Strawberry Caprese Salad combining juicy strawberries, sweet blueberries, creamy mozzarella pearls, and fragrant fresh basil, all tossed in a honey-balsamic dressing. This delightful salad is perfect for a light, refreshing appetizer or side dish during warm weather.

Ingredients

Fruits

  • 2 lb strawberries (hulled and sliced)
  • 1 pint blueberries

Dairy

  • 8 ounces mozzarella pearls (drained)

Herbs

  • Handful of fresh basil (chiffonade)

Dressing

  • 2 tbsp honey
  • 2 tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Instructions

  1. Prep: Clean, hull, and slice your strawberries. Drain the mozzarella pearls thoroughly to avoid excess moisture. Chiffonade the fresh basil leaves by stacking them, rolling tightly, and slicing into thin ribbons.
  2. Make Dressing: In a small bowl, whisk together honey, balsamic vinegar, olive oil, salt, and black pepper until the ingredients are well combined and the dressing is smooth.
  3. Combine Salad: In a large bowl, add the sliced strawberries, blueberries, mozzarella pearls, and chiffonade basil. Gently toss to mix the ingredients evenly.
  4. Toss Salad with Dressing: Pour the prepared dressing over the combined ingredients and toss gently to coat everything evenly. Let the salad stand for 15 minutes to allow flavors to meld before serving.

Notes

  • For best flavor, use fresh, ripe strawberries and high-quality mozzarella pearls.
  • You can substitute honey with maple syrup for a vegan option, but remove honey if keeping the dish strictly vegan.
  • Serve the salad chilled or at room temperature for optimal taste.
  • Letting the salad rest allows the dressing to enhance the natural sweetness of the fruit and cheese.