Strawberry Caprese Salad with Balsamic Reduction

Meet you new favorite summer side dish – Strawberry Caprese Salad! Perfect for grill outs or family gatherings, this bright, fresh salad will leave everyone asking for seconds!

Strawberry Caprese Salad | White Lights on Wednesday

Today I’m sharing the most insanely yummy, easy to make recipe.  I won’t eat a raw tomato to save my life (except salsa, that’s different).  Give me some caprese, and I’ll eat everything but the tomatoes.  Give me a margherita pizza, i’ll pick off the tomatoes…unless they’re super think sliced.  But this Strawberry Caprese Salad is giving me all my favorite flavors without those yucky tomatoes.  I’m weird, what can I say.

Strawberry Caprese Salad | White Lights on Wednesday

I made this salad for my SIL’s wedding last summer and long with a Sun-Dried Tomato & Roasted Red Pepper Dip.  Everyone went off about the dip, and while it’s totally delicious I couldn’t get enough of this salad.  It’s all about the ingredients.  Ripe strawberries, fresh mozzarella cheese, and fresh picked basil.  I’m drooling just thinking about it!  Pair your salad with a little drizzle of reduced balsamic vinegar and you’ve got a winner!!   You don’t want to miss this recipe!

Strawberry Caprese Salad with Balsamic Reduction
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Serves: 4 servings
Ingredients
  • 1 pint ripe strawberries
  • 4 ounces fresh mozzarella cheese (the good stuff!)
  • 4 to 6 leaves fresh basil
  • 1 cup balsamic vinegar
  • ¼ cup honey
Instructions
  1. Add balsamic vinegar and honey to a medium pot. Bring to a boil over high heat, stirring constantly. Reduce heat to low and simmer until reduced to ⅓ cup, about 10 minutes. {My reduction was still on the runny side but tasted great.}
  2. While balsamic reduction simmers, rinse the strawberries. Remove leaves and quarter the strawberries. Cut mozzarella into ½" pieces, about the same size or slightly smaller than your strawberry pieces. Stack the basil leaves on top of each other, roll the leaves longways, and slice the roll into pieces - giving you chiffonade cut basil (long strips).
  3. Gently toss the strawberries, mozzarella, and basil in a bowl. Portion salad and drizzle with reduced balsamic for serving.

 

If you’ve never done a chiffonade, here’s how…

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