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Strawberry Salad with Balsamic Recipe

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4.1 from 12 reviews

A vibrant and refreshing strawberry salad featuring juicy strawberries, cherry tomatoes, creamy mozzarella, ripe avocado, toasted pecans, and fresh basil, all elegantly dressed with a homemade reduced balsamic glaze and extra-virgin olive oil. Perfect for spring and summer meals, this salad can easily be made vegan by omitting the cheese.

Ingredients

Dressing

  • ¼ cup balsamic vinegar
  • Extra-virgin olive oil, for drizzling

Salad

  • 1 cup sliced strawberries
  • 1 cup halved cherry tomatoes
  • 1 cup halved mini mozzarella balls
  • 1 ripe avocado, pitted and diced
  • ⅓ cup pecans, toasted
  • ⅓ cup fresh basil leaves, torn
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Reduce the Balsamic Vinegar: In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir occasionally, then reduce the heat to low and let it simmer gently until the vinegar thickens and reduces by half, approximately 8 to 10 minutes. Remove from heat and set aside to cool.
  2. Prepare the Salad Ingredients: In a shallow bowl or platter, combine the sliced strawberries, halved cherry tomatoes, halved mini mozzarella balls, diced ripe avocado, toasted pecans, and torn fresh basil leaves.
  3. Toss the Salad: Drizzle the salad ingredients with extra-virgin olive oil and season generously with sea salt and freshly ground black pepper. Gently toss the salad to evenly distribute the flavors and ingredients.
  4. Finish with Balsamic Glaze: Drizzle the reduced balsamic vinegar over the tossed salad just before serving for a tangy, sweet finish.

Notes

  • To make this salad vegan, omit the mozzarella cheese or substitute with a plant-based cheese alternative.
  • Toast the pecans lightly in a dry skillet over medium heat until fragrant, about 3-5 minutes, to enhance their flavor.
  • Use ripe and juicy strawberries for the best sweetness and balance with the tangy balsamic reduction.
  • The balsamic glaze can be made ahead and stored in the refrigerator for up to one week.
  • For added texture, consider including some mixed greens such as arugula or baby spinach.

Find it online: https://recipesbyliza.com/strawberry-salad-with-balsamic-recipe/