I’m excited to share my Balsamic Strawberry Caprese, a Fruit Caprese Salad that pairs juicy strawberries with fresh mozzarella, fragrant basil, and a glossy balsamic glaze to create a surprising and irresistible starter or side for your next summer gathering.
I love taking something familiar and giving it a tiny jolt. My Balsamic Strawberry Caprese layers fresh strawberries with fresh mozzarella, then I let the flavors do the work.
It’s sweet and savory in the same bite, simple but it makes people curious, like why did no one think of this sooner. I bring it when I want a dish that starts conversations, a little outside the usual options but still light and bright.
Once I tried it for a backyard get together people kept asking for my Balsamic Glaze Ideas and calling it the best Fruit Caprese Salad.
Ingredients
- Strawberries: Sweet juicy vitamin C and fiber, they add natural sweetness and bright acidity.
- Fresh mozzarella: Creamy, mild, good protein and calcium, balances sweet berries with cooling texture.
- Basil: Fragrant, vitamin A and K, herbaceous punch, it makes the dish taste fresh and green.
- Balsamic glaze or vinegar: Tangy, syrupy glaze adds sweet sour depth, vinegar option is sharper and thinner.
- Extra virgin olive oil: Silky mouthfeel, healthy fats for heart, carries flavors and adds richness.
- Baby arugula: Peppery greens, low calorie, adds bite and contrast to the sweet mozzarella.
- Lemon zest (optional): Bright citrus notes, wakes flavors, a little goes a long way.
Ingredient Quantities
- 1 pint fresh strawberries hulled and sliced (about 12 ounces)
- 8 oz fresh mozzarella, ciliegine or sliced
- 1 cup fresh basil leaves packed
- 2 tablespoons extra virgin olive oil
- 3 tablespoons balsamic glaze OR 1/3 cup balsamic vinegar and 1 tablespoon brown sugar or honey
- Flaky sea salt, a pinch or to taste
- Freshly ground black pepper, to taste
- Optional 2 cups baby arugula or mixed greens for serving
- Optional 1 teaspoon lemon zest for extra brightness
How to Make this
1. Prep the produce and cheese: hull and slice 1 pint strawberries (about 12 oz), drain and slice or halve 8 oz fresh mozzarella (ciliegine or sliced), and loosely tear or stack about 1 cup packed fresh basil leaves.
2. Make the balsamic glaze if you aren’t using store-bought: combine 1/3 cup balsamic vinegar and 1 tablespoon brown sugar or honey in a small saucepan, simmer over medium-low until reduced to about 3 tablespoons and syrupy, 6 to 10 minutes, then cool. If you have a ready-made 3 tablespoons balsamic glaze just skip this step.
3. Bring strawberries and mozzarella to room temp for 15 to 20 minutes before assembling so the flavors pop more.
4. If using greens, toss 2 cups baby arugula or mixed greens with 1 tablespoon extra virgin olive oil and a pinch of flaky sea salt, then spread them on your serving platter as a bed.
5. Arrange the strawberries, mozzarella and basil on the platter: alternate a strawberry slice and a mozzarella piece, tucking basil leaves in between, or thread ciliegine and halved strawberries on toothpicks for easy bites. Try to stagger the pieces for a pretty, slightly rustic look.
6. Drizzle the salad with the remaining 1 tablespoon extra virgin olive oil and 3 tablespoons balsamic glaze (or the cooled homemade glaze). If you prefer, drizzle the glaze in a thin zigzag for an even coating.
7. Season with a pinch of flaky sea salt and freshly ground black pepper to taste. If you want extra brightness, grate in about 1 teaspoon lemon zest over the top.
8. Let the assembled salad sit for 5 to 10 minutes at room temperature so the juices mingle, then serve. Don’t dress it too far ahead or the mozzarella can get soggy; if prepping early, keep components separate and dress just before serving.
9. Serving and storage tips: offer toothpicks or crusty bread alongside, and store any leftovers in an airtight container in the fridge up to 24 hours, though texture is best the same day.
10. Quick hacks: use a straw to hull strawberries fast, halve ciliegine for bite-size pieces, and if your homemade glaze gets too thick, whisk in a teaspoon of warm water to loosen it.
Equipment Needed
1. Cutting board big enough for strawberries and mozzarella
2. Sharp chef’s knife for slicing (or a serrated if thats what you prefer)
3. Straw or strawberry huller for the quick hull hack
4. Small saucepan to reduce balsamic if youre making the glaze at home
5. Measuring cups and spoons for vinegar, sugar/honey and oil
6. Mixing bowl to toss the arugula or greens
7. Serving platter or large plate to arrange the salad prettily
8. Microplane or fine grater for the optional lemon zest
9. Toothpicks or small skewers for bite-size stacks and a pair of tongs or a serving spoon for plating
FAQ
Balsamic Strawberry Caprese – Fresh & Flavorful Twist Recipe Substitutions and Variations
- Strawberries: try fresh cherries, ripe peaches or sliced figs they pair great with balsamic and cheese
- Mozzarella: swap for burrata for extra creaminess, or fresh ricotta spooned on top, or crumbled goat cheese for a tangy note
- Balsamic glaze or vinegar: use pomegranate molasses, or mix red wine vinegar with honey, or an aged balsamic reduction if you can find it
- Basil: replace with fresh mint for brightness, baby arugula for a peppery bite, or tarragon for a subtle anisey twist
Pro Tips
– Let everything warm up a bit before you put it together, it actually makes the flavors pop more. If you must prep early keep the strawberries and mozzarella separate and blot the berries dry with a paper towel so nothing gets soggy.
– Don’t salt the strawberries too early, salt pulls out juice fast, instead sprinkle flaky sea salt right before serving. If you want bite-size pieces, halve ciliegine or slice the mozzarella thicker so it holds up better against the berries.
– For a quick hull, push a straw through the bottom of the strawberry and the core pops right out, super fast and tidy. If your homemade glaze gets too thick, stir in a teaspoon of warm water until it flows the way you like it.
– Tear basil leaves instead of finely chopping, tearing keeps them from turning brown and releases more aroma, and for more brightness grate just a touch of lemon zest over everything right before serving. Add a few cracks of fresh black pepper at the end, it lifts the whole salad.
Balsamic Strawberry Caprese – Fresh & Flavorful Twist Recipe
I’m excited to share my Balsamic Strawberry Caprese, a Fruit Caprese Salad that pairs juicy strawberries with fresh mozzarella, fragrant basil, and a glossy balsamic glaze to create a surprising and irresistible starter or side for your next summer gathering.
4
servings
263
kcal
Equipment: 1. Cutting board big enough for strawberries and mozzarella
2. Sharp chef’s knife for slicing (or a serrated if thats what you prefer)
3. Straw or strawberry huller for the quick hull hack
4. Small saucepan to reduce balsamic if youre making the glaze at home
5. Measuring cups and spoons for vinegar, sugar/honey and oil
6. Mixing bowl to toss the arugula or greens
7. Serving platter or large plate to arrange the salad prettily
8. Microplane or fine grater for the optional lemon zest
9. Toothpicks or small skewers for bite-size stacks and a pair of tongs or a serving spoon for plating
Ingredients
1 pint fresh strawberries hulled and sliced (about 12 ounces)
8 oz fresh mozzarella, ciliegine or sliced
1 cup fresh basil leaves packed
2 tablespoons extra virgin olive oil
3 tablespoons balsamic glaze OR 1/3 cup balsamic vinegar and 1 tablespoon brown sugar or honey
Flaky sea salt, a pinch or to taste
Freshly ground black pepper, to taste
Optional 2 cups baby arugula or mixed greens for serving
Optional 1 teaspoon lemon zest for extra brightness
Directions
- Prep the produce and cheese: hull and slice 1 pint strawberries (about 12 oz), drain and slice or halve 8 oz fresh mozzarella (ciliegine or sliced), and loosely tear or stack about 1 cup packed fresh basil leaves.
- Make the balsamic glaze if you aren’t using store-bought: combine 1/3 cup balsamic vinegar and 1 tablespoon brown sugar or honey in a small saucepan, simmer over medium-low until reduced to about 3 tablespoons and syrupy, 6 to 10 minutes, then cool. If you have a ready-made 3 tablespoons balsamic glaze just skip this step.
- Bring strawberries and mozzarella to room temp for 15 to 20 minutes before assembling so the flavors pop more.
- If using greens, toss 2 cups baby arugula or mixed greens with 1 tablespoon extra virgin olive oil and a pinch of flaky sea salt, then spread them on your serving platter as a bed.
- Arrange the strawberries, mozzarella and basil on the platter: alternate a strawberry slice and a mozzarella piece, tucking basil leaves in between, or thread ciliegine and halved strawberries on toothpicks for easy bites. Try to stagger the pieces for a pretty, slightly rustic look.
- Drizzle the salad with the remaining 1 tablespoon extra virgin olive oil and 3 tablespoons balsamic glaze (or the cooled homemade glaze). If you prefer, drizzle the glaze in a thin zigzag for an even coating.
- Season with a pinch of flaky sea salt and freshly ground black pepper to taste. If you want extra brightness, grate in about 1 teaspoon lemon zest over the top.
- Let the assembled salad sit for 5 to 10 minutes at room temperature so the juices mingle, then serve. Don’t dress it too far ahead or the mozzarella can get soggy; if prepping early, keep components separate and dress just before serving.
- Serving and storage tips: offer toothpicks or crusty bread alongside, and store any leftovers in an airtight container in the fridge up to 24 hours, though texture is best the same day.
- Quick hacks: use a straw to hull strawberries fast, halve ciliegine for bite-size pieces, and if your homemade glaze gets too thick, whisk in a teaspoon of warm water to loosen it.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 165g
- Total number of serves: 4
- Calories: 263kcal
- Fat: 19g
- Saturated Fat: 4.5g
- Trans Fat: 0g
- Polyunsaturated: 0.8g
- Monounsaturated: 5.5g
- Cholesterol: 36mg
- Sodium: 180mg
- Potassium: 288mg
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 8g
- Protein: 12.5g
- Vitamin A: 300IU
- Vitamin C: 54.5mg
- Calcium: 247mg
- Iron: 0.21mg
