Printable Recipe

Strawberry Caprese Salad

makes 4-6 servings

2 Tablespoons white balsamic vinegar

1 Tablespoon freshly squeezed lemon juice

1 Tablespoon light brown sugar

1 Tablespoon honey

1 small garlic clove, finely minced

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 Tablespoons extra virgin olive oil

1/3 cup torn fresh basil, plus more for garnish

8 ounces small mozzarella pearls/balls

1 pound fresh strawberries, halved or quartered if large

In a large bowl whisk together the vinegar, lemon juice, brown sugar, honey, garlic, salt and pepper, until the brown sugar is dissolved.  In a slow and steady stream, whisk in the oil until emulsified.  Add the basil and mozzarella, tossing to coat.  Cover and chill for 2 hours.  Add the strawberries and let stand at room temperature for 30 minutes; stirring occasionally.  Serve over toasted baguette slices or over a bed of arugula.  Garnish with more fresh basil. Enjoy!

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