Description
A vibrant summer twist on the classic Caprese, featuring juicy strawberries, creamy mozzarella, fresh basil, and a tangy balsamic glaze.
Ingredients
- 1 pint fresh strawberries, hulled and sliced
- 8 oz fresh mozzarella balls (bocconcini or ciliegine), halved or sliced
- Fresh basil leaves, torn
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic glaze
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Wash and dry the strawberries. Hull and slice them evenly. Slice or halve mozzarella balls to match strawberry size.
- On a serving platter, alternate layers of strawberry slices, mozzarella, and basil leaves.
- Drizzle olive oil evenly over the salad, followed by a generous zigzag of balsamic glaze.
- Season with flaky sea salt and freshly ground black pepper.
- Let rest at room temperature for 10-15 minutes before serving for best flavor.
Notes
- Add lemon zest or toasted pine nuts for an extra layer of flavor.
- Best enjoyed fresh; store leftovers for up to 24 hours in the fridge.
- Use high-quality balsamic glaze or reduce balsamic vinegar with honey for a homemade version.
