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Strawberry Caprese Salad makes a delicious summer lunch.

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.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: salad, vegetarian, lunch, dinner
Cuisine: American, Italian
Keyword: Caprese with Arugula, Strawberry Caprese salad, Summer Strawberry Caprese, Summer strawberry salad
Servings: 2 lunch or dinner portions, 4 appetizer portions
Calories: 290kcal
Author: jfletcher

Ingredients

  • 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
  • 1/2 teaspoon 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.
    1 cup of sliced strawberries, 1 cup of mozzarella
  • Cut or tear the basil into small pieces.
    1/2 cup fresh basil
  • Toss it all together with the arugula. Season with salt and pepper if desired.
    1/2 teaspoon salt and pepper, 4 cups of arugula or other leafy greens
  • 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.
    1/2 cup of balsamic vinegar, 1 tbs honey
  • When the glaze is done, drizzle over the salad and enjoy.

Notes

See post for notes

Nutrition

Serving: 1salad | Calories: 290kcal | Carbohydrates: 28g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 959mg | Potassium: 395mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1653IU | Vitamin C: 49mg | Calcium: 387mg | Iron: 2mg
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