Strawberry Caprese Salad
This is a refreshing twist on the classic Italian caprese salad. It is sweet, savory, easy, and so delicious! Enjoy it as a salad, as a topping for crusty bread, or toss it with pasta!
Servings: 6
Ingredients
- 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
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons Extra-virgin olive oil
- ⅓ cup torn fresh basil plus more for garnish
- 8 ounces small mozzarella pearls/balls
- 16 ounces fresh strawberries halved or quartered if large
Instructions
- 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!
Nutrition
Calories: 224kcal | Carbohydrates: 13g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 337mg | Potassium: 165mg | Fiber: 2g | Sugar: 10g | Vitamin A: 336IU | Vitamin C: 46mg | Calcium: 210mg | Iron: 1mg
