Now that strawberry season is sadly coming to an end in certain parts of the country, I couldn't let the summer recipes slip away without sharing this sensational salad. In fact, we enjoyed it twice in one week. And for me to cook the same thing twice in one week... Well, let's just say that's almost unheard of in my kitchen.
I have had strawberries, mozzarella and basil with a drizzle of good balsamic vinegar before and it is delicious, but I really like the use of white balsamic vinegar in this recipe. It keeps the colors bright and fresh. A little sugar, honey and garlic help to balance the sweet and the savory-- a combination that you know I adore.
I use small balls of mozzarella called pearls, but you can use whatever size fresh mozzarella you can find and cut it into pieces. Same goes for the berries. Serve it on top of slices of toasted baguette for a lovely appetizer or starter to a meal, spoon some on top of a bed of peppery arugula for a light lunch, or simply set out the bowl with toothpicks and let your family and guests dig in.Printable Recipe
Strawberry Caprese Salad
makes 4-6 servings
2 Tablespoons white balsamic vinegar
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon light brown sugar
1 Tablespoon honey
1 small garlic clove, finely minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 Tablespoons extra virgin olive oil
1/3 cup torn fresh basil, plus more for garnish
8 ounces small mozzarella pearls/balls
1 pound fresh strawberries, halved or quartered if large
In a large bowl whisk together the vinegar, lemon juice, brown sugar, honey, garlic, salt and pepper, until the brown sugar is dissolved. In a slow and steady stream, whisk in the oil until emulsified. Add the basil and mozzarella, tossing to coat. Cover and chill for 2 hours. Add the strawberries and let stand at room temperature for 30 minutes; stirring occasionally. Serve over toasted baguette slices or over a bed of arugula. Garnish with more fresh basil. Enjoy!
Source: Adapted from Southern Living, April 2012