Strawberry Caprese Salad

Strawberry Caprese salad is a classic summer meal. This light dish bursts with the sweetness of the fresh berries and basil, spicy arugula and creamy bites of mozzarella. A sweet balsamic drizzles coats adds the finishing touch.

Strawberry Caprese Salad

Say hello to my summer lunch of the moment. This salad has been on repeat in my house for about a month. It’s light and fresh but so satisfying. And if I deconstruct it- the kids eat it. Well, they eat the cheese and the strawberries, which I’ll take.

It’s also so much yummier and less expensive than hitting up Panera for their version of this salad. You know the berries will be freshly cut and you can make at least 2 salads for the cost of one of theirs. Again, I’ll take it. Plus, it’s easier for me to toss this together at home than it is to load two young kids in the car and drive to Panera to sit in the drive thru line. Especially since one of those two young kids insists on loudly and emphatically voicing his displeasure every time he is in a stopped car. No thanks.

Ingredients

Ingredients for Strawberry Caprese Salad: arugula, strawberries, mini mozzarella balls, basil, balsamic vinegar, and honey

• Strawberries
• Mozzarella– Any kind of mozzarella works here. I’m using the little balls of fresh mozzarella here but I often find the bigger balls or logs of it on sale.
• Basil– Go for fresh basil here instead of dried. This salad is perfect to use up all the basil from summer herb gardens.
• Arugula– Feel free to sub any other fresh green you want here or use a mix of arugula and chopped romaine. I often will buy any dark leafy green that is on sale.
• Balsamic vinegar
• Honey

How to Make

This salad recipe is so easy! To make it:

1. Assemble the salad.
   Cut the stems off the strawberries and slice the strawberries.
   

   Cut the strawberries

   Once the strawberries are cleaned, add them to a bowl with the arugula, fresh mozzarella and basil. Gently toss the ingredients together.

   

   The Strawberry Caprese Salad waiting for dressing

2. Make the dressing.
   Whisk the honey and the balsamic vinegar together in a small saucepan.
   

   The balsamic and honey will be sort of thin before you reduce it.

   Cook over medium low heat until the dressing reduces by a third and coats the back of a spoon.

   

   The reduction will coat the back of the spoon when it’s done.

   Drizzle over the salad and enjoy!

Substitutions

Strawberry Caprese Salad

• Don’t want to make the balsamic reduction? No problem! Whisk together some balsamic vinegar and olive oil and drizzle that on instead or use your favorite store bought dressing.
• Want to fill it out a little more and some protein? Try it with this grilled chicken or toss in some toasted almonds or walnuts. You could also use the shrimp from this shrimp Caprese salad.
• Feel free to sub out other greens or omit the greens all together.

Can I make this ahead of time?

Strawberry Caprese Salad

I wouldn’t make it too far ahead of time. If you do want to bring it to work for lunch or to a party, I’d slice the strawberries first and bring them in a separate container from the greens. I would also forgo the balsamic glaze and bring a side of portable oil and vinegar.

Serving and Storing

Strawberry Caprese Salad

I would recommend eating this the same day you make it. If you have leftovers, I’d eat it within 24 hours for best texture. You can serve it as lunch or dinner on its own or with a loaf of crusty bread. 

Other Caprese Recipes You’ll Love

Strawberry Caprese Salad

I am hugely Caprese obsessed. It’s one of my all time favorite foods, especially in the summer.  Try one of these variations:

• Fried Mozzarella Caprese– because isn’t everything better with fried cheese?
• Panzanella Caprese Salad– we all need extra bread in our lives
• Puff Pastry Caprese Cups– cute little appetizer portions of Caprese salad are perfect for entertaining or date night in
• Instant Pot Caprese Pasta– delicious hot or cold, it’s a yummy summer pasta
• Mini Caprese Skewers– an adorable presentation for portable appetizer Caprese

Did you make this recipe? Leave me a comment below and let me know how you liked it or upload a picture and me on Facebook or Instagram @Seasonedsprinkles to show me!

Strawberry Caprese Salad

---

• Author: jfletcher
• Prep Time: 5 minutes
• Cook Time: 5
• Total Time: 10 minutes
• Yield: 2 lunch or dinner portions, 4 appetizer portions 1x

Print Recipe

Pin Recipe

Description

Strawberry Caprese salad is a classic summer meal. This light dish bursts with the sweetness of the fresh berries and basil, spicy arugula and creamy bites of mozzarella. A sweet balsamic drizzles coats adds the finishing touch.

---

Ingredients

Scale 1x2x3x

• 1 cup of sliced strawberries
• 1 cup of mozzarella, either mini balls or a bigger ball diced
• 4 cups of arugula or other leafy greens
• 1/2 cup fresh basil
• salt and pepper (optional to taste)

For the dressing

• 1/2 cup of balsamic vinegar
• 1 tbs honey

---

Instructions

Wash and slice the strawberries and dice the mozzarella if not using the little balls. Cut or tear the basil into small pieces. Toss it all together. Season with salt and pepper if desired.

To make the balsamic glaze, whisk the the honey and balsamic together in a small sauce pan. Cook over medium heat until the glaze thickens and reduces down by a third. It should take about 5 minutes. Stir the entire time. When the glaze is done, drizzle over the salad and enjoy.

• Category: salad, vegetarian, lunch, dinner
• Method: reduction
• Cuisine: American, Italian

Keywords: Strawberry Caprese salad,