An easy summer salad that beautifully combines sweet and tangy flavors with the classic elements of a Caprese salad.
Ingredients
Scale:
1 pound ripe strawberries, hulled and sliced
8 ounces fresh mozzarella, sliced or in balls
1 cup fresh basil leaves, washed and dried
1/2 cup balsamic vinegar
1 tablespoon honey (optional for added sweetness)
Salt and pepper to taste
Extra basil leaves for decoration
Instructions
In a small saucepan, combine the balsamic vinegar and honey (if using) over medium heat. Stir occasionally, allowing it to simmer gently. Reduce the heat to low and cook for about 10-15 minutes, or until the mixture thickens to a syrupy consistency that coats the back of a spoon.
While the glaze is cooling, wash the strawberries thoroughly under cold water. Remove the green tops and slice them into thin rounds or halves.
If using a mozzarella ball, slice it into approximately 1/4-inch thick rounds.
On a large serving platter or individual plates, alternate layers of the sliced strawberries and mozzarella. Tuck whole basil leaves between the layers.
Once the balsamic glaze has cooled, generously drizzle it over the assembled salad. Sprinkle with salt and pepper to taste.
Add a few extra basil leaves on top for a pop of color and freshness.
This dish is best enjoyed fresh, but it can be stored in the refrigerator for up to an hour before serving if needed.
