Strawberry Caprese Salad Recipe

Prepare strawberries

Rinse strawberries under cold water, pat dry with paper towels. Hull and slice each strawberry in half (quarter larger berries) to yield about 2 cups.

Prepare mozzarella

Drain mozzarella and pat dry with paper towels. If using larger bocconcini, halve or quarter so pieces are bite-sized and roughly the same scale as strawberry halves.

Prepare greens and basil

If using arugula, rinse and spin or pat dry. Pick whole basil leaves from stems; discard any bruised or dark spots. Measure about 1 cup loosely packed basil leaves.

In a small bowl or jar combine extra-virgin olive oil (3 tbsp), balsamic glaze (2 tbsp) OR 2 tbsp good balsamic vinegar reduced by simmering to a glaze, fresh lemon juice (1 tbsp), honey (1 tsp), sea salt (1 tsp) and freshly ground black pepper (1 tsp). Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust salt, pepper or honey to balance acidity and sweetness.

On a large platter or individual plates arrange the arugula in a loose layer (if using). Distribute halved strawberries and mozzarella pieces evenly over the greens.

Tuck whole basil leaves among the strawberries and mozzarella so they are visible and provide fresh aroma.

Drizzle about two-thirds of the dressing evenly over the assembled salad. Save remaining dressing to offer at the table.

Finish by drizzling the balsamic glaze (if using separate from the dressing) in a thin stream over the top for a decorative, tangy-sweet finish. If you used reduced balsamic in the dressing, omit or lightly add extra glaze to taste.

Sprinkle optional toasted pine nuts or chopped walnuts (2 tbsp) and grated lemon zest (1 tsp) over the salad for texture and brightness. Give a gentle final grind of black pepper and a light pinch of sea salt to taste.

Serve immediately at room temperature so the mozzarella is tender and the flavors are vivid. Pass remaining dressing on the side.