Fresh Strawberry Caprese with Mozzarella (Print Version)

Strawberries, mozzarella and basil drizzled with olive oil and balsamic for a bright, no-cook summer salad.

# What You'll Need:

→ Produce

01 - 2 cups fresh strawberries, hulled and halved
02 - 1 cup cherry tomatoes, halved
03 - 1/4 cup fresh basil leaves, torn or thinly sliced

→ Dairy

04 - 8 ounces fresh mozzarella balls (bocconcini or ciliegine), drained

→ Dressing

05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon balsamic glaze or reduction
07 - 1/2 teaspoon flaky sea salt
08 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - On a large serving platter or in a shallow bowl, arrange halved strawberries, halved cherry tomatoes and drained mozzarella balls in an even layer to create an appealing presentation.
02 - Scatter torn or sliced basil leaves evenly over the fruit and cheese to distribute the herb aroma throughout.
03 - Drizzle the extra-virgin olive oil and the balsamic glaze evenly over the salad, using a spoon to control placement of the glaze for visual contrast.
04 - Finish with a light sprinkle of flaky sea salt and a few grinds of freshly ground black pepper to taste.
05 - Serve immediately, garnished with extra basil if desired; provide crusty bread on the side if using as a starter.

# Additional Tips::

01 -
  • This salad has the power to surprise even your most traditional friends—sweet strawberries keep everyone guessing.
  • It comes together in less than 10 minutes, so it’s perfect for impromptu picnics or lazy summer suppers.
02 -
  • Once, I forgot to drain the mozzarella and ended up with a watery salad—never again.
  • Pairing the salad with cold, crisp rosé transformed an ordinary lunch into a celebration.
03 -
  • Let the strawberries and tomatoes come to room temperature for the fullest flavors—they’re often too dull straight from the fridge.
  • Experiment with the best basil you can find—Thai basil or purple basil are surprising upgrades when available.
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