Fresh Summer Strawberry Caprese with Mozzarella and Honey Vinaigrette (Print version)
A bright no-cook strawberry caprese salad with mozzarella pearls, basil, blueberries, and a quick honey balsamic vinaigrette.
# Ingredients:
For the salad
01 -
2 lb (900 g) fresh strawberries, hulled and sliced
02 -
1 pint (300 g) fresh blueberries
03 -
8 oz (225 g) mozzarella pearls, drained and patted dry
04 -
1/2 cup loosely packed fresh basil leaves, thinly sliced
For the honey vinaigrette
05 -
1/4 cup (60 ml) extra virgin olive oil
06 -
2 tablespoons balsamic vinegar
07 -
2 tablespoons honey
08 -
1/2 teaspoon fine sea salt
09 -
1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
Rinse the strawberries and blueberries under cool running water. Dry them well, then hull and slice the strawberries into even pieces.
02 -
Place the mozzarella pearls in a strainer and let them drain for a few minutes. Pat dry with a clean towel so the salad does not turn watery.
03 -
Whisk the olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl until the honey dissolves and the dressing looks glossy.
04 -
Add the strawberries, blueberries, mozzarella, and basil to a wide serving bowl. Drizzle with the vinaigrette and fold gently until coated.
05 -
Let the salad sit at room temperature for 10-15 minutes before serving. Toss once more gently and taste for salt if needed.
# Good to know:
01 -
Best served the day it is made.
02 -
Add arugula or baby spinach right before serving for a fuller salad.
03 -
Use ripe but firm strawberries so the slices hold their shape.