Name: Balsamic Strawberry Caprese
Prep time: 10 min
Total time: 10 min
Cuisine: Italian-Inspired
Ingredients: 1 cup fresh strawberries, hulled and sliced; 8 oz fresh mozzarella, sliced or use mozzarella balls; Fresh basil leaves; 2 tablespoons balsamic glaze (or reduced balsamic vinegar); 1 tablespoon olive oil; Salt and freshly ground black pepper, to taste

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Balsamic Strawberry Caprese is a sweet and savory twist on the classic Italian salad. Fresh strawberries take the place of tomatoes, pairing beautifully with creamy mozzarella, fragrant basil, and a tangy balsamic glaze. I love making this when strawberries are in season and I want something light, fresh, and elegant.

Why You’ll Love This Recipe

I love this version of Caprese salad because it brings something unexpected to the table. The strawberries add a natural sweetness that balances perfectly with the saltiness of the cheese and the brightness of the basil. It looks gorgeous and comes together in minutes—perfect for summer gatherings, brunch, or a quick appetizer that still feels fancy. Balsamic Strawberry Caprese

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh strawberries, hulled and sliced
Fresh mozzarella (sliced or use mozzarella balls)
Fresh basil leaves
Balsamic glaze (or reduced balsamic vinegar)
Olive oil
Salt and black pepper

Directions

Prepare the Ingredients:
I hull and slice the strawberries, slice the mozzarella, and wash and pat dry the basil leaves.
Assemble the Salad:
On a serving plate or platter, I layer the strawberry slices and mozzarella, tucking in basil leaves between the layers.
Add the Dressing:
I drizzle the salad with olive oil and balsamic glaze. Then I season lightly with salt and freshly cracked black pepper.
Serve Fresh:
I serve the salad immediately while the strawberries are fresh and juicy. It’s great as a starter or side.

Servings and timing

This recipe serves about 4 people. It takes around 10–15 minutes to prep, and no cooking is required. It’s quick, easy, and elegant.

Variations

Use burrata: I sometimes use creamy burrata instead of mozzarella for an extra-rich version.
Add arugula: A handful of peppery arugula turns this into a more traditional leafy salad.
Try flavored balsamic: Strawberry- or fig-infused balsamic vinegar adds another layer of flavor.
Add nuts: I sprinkle on toasted pine nuts or walnuts for crunch.
Top with avocado: Creamy avocado slices pair beautifully with the berries and basil.

Storage/Reheating

This salad is best eaten fresh. If I have leftovers, I store them in an airtight container in the fridge for up to 1 day. I don’t recommend reheating—it’s meant to be served cold. Balsamic Strawberry Caprese

FAQs

Can I make this salad ahead of time?

I usually assemble it just before serving, but I can slice the strawberries and mozzarella a couple of hours in advance. I wait to add basil and dressing until right before serving for the best texture and flavor.

Can I use store-bought balsamic glaze?

Yes! I often use bottled balsamic glaze to save time. It adds sweetness and tang without needing to reduce vinegar on the stove.

Is this salad sweet or savory?

It’s a little of both. The strawberries bring a natural sweetness, the cheese and basil add savory notes, and the balsamic glaze brings it all together with a tangy-sweet finish.

What type of mozzarella should I use?

I like using fresh mozzarella—either large slices from a ball or small mozzarella pearls for easy layering.

Can I use frozen strawberries?

I don’t recommend it. Frozen strawberries release too much liquid and won’t hold their shape or texture in this salad.

Conclusion

Balsamic Strawberry Caprese is a light, colorful, and creative take on a beloved classic. I love how it combines sweet, salty, and tangy elements into one simple dish. Whether I’m serving it at a picnic, brunch, or dinner party, it’s always a refreshing hit that looks as good as it tastes.