Strawberry Caprese Salad
A summer classic gets a sweet twist- Strawberry Caprese Salad is the best of both sweet and savory and it will be a welcome addition to any bbq or potluck this summer!
Is there anything that screams summer more than a classic Caprese salad? Me thinks not. It’s one of my favorite warm weather side dishes and one that I bring often to summertime gatherings. This strawberry version is my new favorite. The strawberries have been SO good (and sweet) this year. They make a wonderful addition and we’ve been eating this summery salad on repeat for a month!
USING FRUIT IN A CAPRESE
You could easily swap the strawberries for a different kind of berry but I love the strawberry/tomato combo. I’m totally going to make this with peaches when they come into season here in Utah. We’ve had such a cold, wintery spring that most produce is a little bit behind this year. I’m in no rush though as the strawberries we’ve been getting at the grocery have been amazing!
I’ve been making a strawberry vinaigrette to go with this salad but it’s just as good with a drizzle of a good balsamic vinegar and olive oil if that’s all you’ve got. Sometimes we gotta take the easy route, am I right? But make the strawberry vinaigrette if you have the time. It’s amaze balls.
CAPRESE SALAD IS SO VERSATILE
My ideal summertime meal would be this salad (or some variation of), corn on the cob, bbq chicken, cucumber salad, and a big ‘ol brownie sundae for dessert. Throw in a glass of Rose or a cold beer and I’m a happy girl. Seriously though, this salad is easily served as a light main (I could eat this for lunch with a scoop of avocado any day) and it’s an awesome side to just about anything. It’s super versatile and none of the flavors are too overpowering.
CAN I MAKE THIS STRAWBERRY CAPRESE AHEAD?
While you can cut the strawberries, tomatoes, and cheese about an hour or so ahead of time, I wouldn’t dress it or tear the basil until just before serving. It doesn’t make for great leftovers…though I guess that depends on who you ask. I don’t like tomatoes that have been refrigerated but my husband thinks any leftover salad is the bomb so do as you like here! (My bet is there won’t be any leftovers anyway!!)
Hope your summer is going great! xo, Kelley
photos by Deborah DeKoff/ recipe by Mountain Mama CooksPrint
A twist on a classic, this summery salad is delicious filled with cherry tomatoes, strawberries and fresh mozzarella.
- 2 cups halved cherry tomatoes
- 2 cups quartered strawberries
- 4 oz small fresh mozzarella balls (or large ones cut in half)
- strawberry vinaigrette to taste
- kosher salt and fresh ground black pepper
- 1/4 cup torn fresh basil
- In a shallow serving bowl combine tomatoes, strawberries, mozzarella.
- Drizzle with desired amount of strawberry vinaigrette- I generally use about 5-6 tablespoons.
- Season with healthy pinch of kosher salt and black pepper.
- Sprinkle with torn basil. Serve immediately.