I created a Balsamic Strawberry Caprese, a Fruit Caprese Salad that pairs juicy strawberries, fresh mozzarella, and fragrant basil with a glossy balsamic glaze for a light yet bold summer dish perfect as an appetizer or side.

Jump to Recipe

I love recipes that surprise you, and this Balsamic Strawberry Caprese is exactly that. Fresh strawberries and fresh mozzarella make a playful trade for the usual tomato, giving bright pops of flavor that feel a little daring.

I keep it on rotation, it’s perfect when I want something light but with attitude, and weirdly it’s the kind of Fruit Caprese Salad that makes people ask for seconds. I also stash it under Balsamic Glaze Ideas because that sweet tang just lifts everything.

Try it once and you’ll be wondering why strawberries weren’t in Caprese all along.

Ingredients

Print Recipe (No Advertisments)

Bright, juicy strawberries add natural sweetness, vitamin C and fiber, they also tart up salads.
Creamy mozzarella brings protein and calcium, balances fruit with a soft milky texture.
Basil gives herbal brightness, vitamin K and aroma, makes the dish feel fresh.
Balsamic adds tangy sweet acidity, antioxidants and that glossy finish that makes it pop.
Extra virgin olive oil brings rich mouthfeel, healthy fats and helps flavors meld together.
Flaky sea salt and pepper lift flavors, enhance sweetness and add the right contrast.
A touch of honey can round acidity to sweeter, just dont overdo it though.

Ingredient Quantities

1 pint fresh strawberries, hulled and sliced (about 12 oz)

8 oz fresh mozzarella, sliced or small bocconcini

1 cup fresh basil leaves, loosely packed, about 1 handful

2 tbsp extra-virgin olive oil

3 tbsp balsamic glaze, or 1/2 cup balsamic vinegar for reducing

1/4 tsp flaky sea salt

freshly ground black pepper, to taste

1 tsp honey or granulated sugar, optional

How to Make this

Print Recipe (No Advertisments)

1. Wash, hull and slice the strawberries, then place them in a bowl; if you want extra sweetness toss with 1 tsp honey or 1 tsp sugar and let sit 5 to 10 minutes so they get a little juicy.

2. If you dont have balsamic glaze, pour 1/2 cup balsamic vinegar into a small saucepan, simmer over medium-low until reduced to about 3 tablespoons and syrupy (8 to 12 minutes), stir occasionally and watch it so it doesnt burn, then cool.

3. Slice the 8 oz mozzarella into 1/4 inch rounds or halve small bocconcini, and pat them dry with paper towels to avoid a watery salad.

4. Pick through the basil leaves, discard any bruised bits, and either leave small leaves whole or tear larger ones.

5. On a serving platter arrange the mozzarella and strawberry slices alternately, tucking basil leaves between them, or scatter everything for a rustic look.

6. Drizzle the arranged salad with 2 tbsp extra-virgin olive oil and then pour over about 3 tbsp balsamic glaze (or the reduced balsamic) — if you macerated the strawberries, a little of that juice can go on too for more flavor.

7. Season with 1/4 tsp flaky sea salt and freshly ground black pepper to taste.

8. Let the salad sit at room temperature for 5 minutes to let the flavors mingle, then serve right away; its best eaten the same day.

Equipment Needed

1. Cutting board, for hulling and slicing strawberries and mozzarella
2. Paring knife, to hull strawberries and trim any bad bits
3. Chef knife, for slicing the 8 oz mozzarella into even rounds
4. Large mixing bowl, to toss the strawberries and let them macerate
5. Small saucepan, to reduce balsamic vinegar if you dont have glaze
6. Measuring spoons and a 1/2 cup measure, for oil, vinegar, honey and salt
7. Paper towels, to pat the mozzarella dry so the salad isnt watery
8. Serving platter or shallow plate, to arrange the salad for serving
9. Spoon or small ladle, to drizzle the balsamic glaze and strawberry juices
10. Tongs or a fork, to tuck basil leaves and serve the salad

FAQ

Q: Can I use frozen strawberries? A: Frozen ones get mushy and watery when they thaw, so fresh is best. If you must use frozen, thaw in a colander, drain well and pat dry, and reduce the balsamic a bit more so the salad wont get soggy.

Q: I dont have balsamic glaze, what can I use instead? A: Use 1/2 cup balsamic vinegar and simmer until it thickens and coats the back of a spoon, about 10 to 15 minutes. Store bought glaze works fine too, or stir in a tsp of honey for sweetness.

Q: Whats the best mozzarella to use? A: Fresh mozzarella or small bocconcini are ideal. Let it come to room temp before serving. Avoid pre-shredded mozz, it lacks the creamy texture of fresh cheese.

Q: How far ahead can I make this? A: Prep strawberries, mozzarella and basil separately up to 4 hours ahead and keep chilled. Assemble no more than 30 minutes before serving so the strawberries dont weep and the basil stays bright.

Q: How do I stop the basil from turning brown? A: Tear basil by hand instead of cutting, add it right before serving, and dont refrigerate once you've dressed the salad. Cold and moisture speed up browning.

Q: What goes well with this salad? A: Serve with crusty bread, prosciutto, grilled chicken or fish. It pairs nicely with a light white wine like Pinot Grigio or a dry rosé.

Balsamic Strawberry Caprese – Fresh & Flavorful Twist Recipe Substitutions and Variations

Strawberries: swap for sliced ripe peaches or nectarines, or use heirloom tomato slices if you want the classic Caprese vibe.
Fresh mozzarella: try burrata, it’s super creamy, or use soft goat cheese (chevre) or crumbled feta for a tangier bite.
Fresh basil: substitute with fresh mint for brightness, or peppery arugula, or mixed baby greens if you dont have basil.
Balsamic glaze: use a reduced balsamic vinegar or aged balsamic, or go with pomegranate molasses or strawberry balsamic for a fruitier note.

Pro Tips

1) Macerate the strawberries briefly to pull out extra juice but dont let them sit too long or they go mushy. If you do macerate, save a little of the syrup and drizzle it back on at the end for extra brightness.

2) Reduce the balsamic low and slow till it coats the back of a spoon, watch it closely so it doesnt burn. Cool it before using, you can rewarm a little just before serving or put it in a squeeze bottle for neat drizzles.

3) Pat the mozzarella really dry and let it come to room temp for better texture and flavor, otherwise it tastes bland and makes the salad watery. Use paper towels and gentle pressure, dont squeeze so hard you crush the balls.

4) Tear basil by hand instead of chopping so it doesnt bruise and go black, and add the flaky salt and cracked pepper right before you serve so the herbs and cheese keep their texture. For prettier plating use a small spoon to place the glaze and a few whole basil leaves tucked in for contrast.

Balsamic Strawberry Caprese – Fresh & Flavorful Twist Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

283

kcal

Equipment: 1. Cutting board, for hulling and slicing strawberries and mozzarella
2. Paring knife, to hull strawberries and trim any bad bits
3. Chef knife, for slicing the 8 oz mozzarella into even rounds
4. Large mixing bowl, to toss the strawberries and let them macerate
5. Small saucepan, to reduce balsamic vinegar if you dont have glaze
6. Measuring spoons and a 1/2 cup measure, for oil, vinegar, honey and salt
7. Paper towels, to pat the mozzarella dry so the salad isnt watery
8. Serving platter or shallow plate, to arrange the salad for serving
9. Spoon or small ladle, to drizzle the balsamic glaze and strawberry juices
10. Tongs or a fork, to tuck basil leaves and serve the salad

Ingredients

1 pint fresh strawberries, hulled and sliced (about 12 oz)
8 oz fresh mozzarella, sliced or small bocconcini
1 cup fresh basil leaves, loosely packed, about 1 handful
2 tbsp extra-virgin olive oil
3 tbsp balsamic glaze, or 1/2 cup balsamic vinegar for reducing
1/4 tsp flaky sea salt
freshly ground black pepper, to taste
1 tsp honey or granulated sugar, optional

Directions

Wash, hull and slice the strawberries, then place them in a bowl; if you want extra sweetness toss with 1 tsp honey or 1 tsp sugar and let sit 5 to 10 minutes so they get a little juicy.
If you dont have balsamic glaze, pour 1/2 cup balsamic vinegar into a small saucepan, simmer over medium-low until reduced to about 3 tablespoons and syrupy (8 to 12 minutes), stir occasionally and watch it so it doesnt burn, then cool.
Slice the 8 oz mozzarella into 1/4 inch rounds or halve small bocconcini, and pat them dry with paper towels to avoid a watery salad.
Pick through the basil leaves, discard any bruised bits, and either leave small leaves whole or tear larger ones.
On a serving platter arrange the mozzarella and strawberry slices alternately, tucking basil leaves between them, or scatter everything for a rustic look.
Drizzle the arranged salad with 2 tbsp extra-virgin olive oil and then pour over about 3 tbsp balsamic glaze (or the reduced balsamic) — if you macerated the strawberries, a little of that juice can go on too for more flavor.
Season with 1/4 tsp flaky sea salt and freshly ground black pepper to taste.
Let the salad sit at room temperature for 5 minutes to let the flavors mingle, then serve right away; its best eaten the same day.

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.