Description
A refreshing and vibrant Strawberry Caprese Salad combining juicy strawberries and blueberries with mozzarella pearls and fresh basil, all tossed in a sweet and tangy honey balsamic dressing. Perfect for a light appetizer or a summer side dish that brings a delightful twist to the classic Caprese.
Ingredients
Scale
Fruit
- 2 lbs strawberries, cleaned, hulled, and sliced
- 1 pint blueberries
Dairy
- 8 oz mozzarella pearls, drained
Herbs
- 1 handful fresh basil leaves, chiffonade cut
Dressing
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prep: Clean, hull, and slice the strawberries carefully to maintain their shape and freshness. Drain the mozzarella pearls thoroughly to avoid excess moisture in the salad. Chiffonade cut the fresh basil leaves into fine ribbons for a delicate texture.
- Dressing: In a small bowl, whisk together the honey, balsamic vinegar, olive oil, salt, and black pepper until fully combined to create a balanced and flavorful dressing with a slight sweetness and acidity.
- Combine: In a large mixing bowl, gently mix the sliced strawberries, blueberries, drained mozzarella pearls, and chiffonade basil leaves to ensure even distribution of ingredients.
- Finish: Pour the prepared dressing over the mixed salad ingredients and toss gently to coat everything evenly without bruising the fruit or herbs. Allow the salad to stand for 15 minutes before serving so the flavors meld beautifully.
Notes
- Use fresh, ripe strawberries and blueberries for the best flavor and sweetness.
- Allowing the salad to rest before serving enhances the absorption of the dressing.
- For added texture, consider sprinkling toasted pine nuts or slivered almonds on top before serving.
- This salad is best served chilled or at room temperature within a few hours of preparation.
- Adjust salt and pepper to taste to balance the sweetness of the fruit and honey.
