Strawberry Caprese Salad
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!
Printed from thegalleygourmet.net