Balsamic Strawberry Caprese

Balsamic Strawberry Caprese is a bright, juicy twist on the classic Italian caprese salad. I swap out tomatoes for ripe strawberries, and pair them with creamy mozzarella, fresh basil, and a drizzle of balsamic glaze. It’s sweet, savory, and refreshing all at once—a simple yet elevated dish that brings summer to every bite.

Why You’ll Love This Recipe

I love this version of caprese because it’s unexpected but still familiar. The strawberries add natural sweetness, and when paired with the tangy balsamic and soft mozzarella, it creates a perfect balance of flavors. It’s quick to make, visually stunning, and ideal for warm-weather gatherings, brunches, or even as a light appetizer or side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries, hulled and halved or sliced

• Fresh mozzarella (sliced or in mini balls like bocconcini)

• Fresh basil leaves

• Balsamic glaze (or balsamic vinegar reduced until thick)

• Olive oil

• Salt and black pepper

• Optional: arugula or baby spinach for a base

Directions

1. I wash and slice the strawberries and mozzarella into even pieces.

2. I arrange them on a platter, alternating between strawberry slices, mozzarella, and basil leaves.

3. I drizzle everything with olive oil and balsamic glaze.

4. I season lightly with salt and cracked black pepper.

5. I serve immediately, either on its own or over a bed of arugula.

Servings and timing

This recipe makes about 2–4 servings, depending on portion size. It takes just 10–15 minutes to prepare, with no cooking required.

Variations

Sometimes I add avocado slices or swap basil for mint for a different kind of freshness. I’ve also used whipped ricotta or burrata in place of mozzarella for a creamier texture. If I want to bulk it up into a full salad, I layer everything over mixed greens or even add quinoa.

Storage/Reheating

This salad is best served fresh. If I need to store it, I keep the components separate and assemble just before serving. Leftovers can be stored in the fridge for up to 1 day, but the strawberries may release juice and soften the cheese. I don’t reheat this—it’s meant to be served chilled or at room temperature.

FAQs

Can I use regular balsamic vinegar instead of glaze?

Yes, but I prefer reducing it into a glaze so it’s thicker and more concentrated. It clings to the ingredients better and tastes slightly sweeter.

What type of strawberries work best?

I go for firm, ripe strawberries. They hold their shape and provide the best flavor without being too watery.

Can I make this salad ahead of time?

I prep the ingredients ahead but assemble right before serving to keep everything fresh and vibrant.

What’s a good plant-based substitute for mozzarella?

I’ve used vegan mozzarella or marinated tofu slices—they both work well and still pair nicely with the balsamic and strawberries.

Can I serve this as a main dish?

Yes, especially if I serve it over arugula or mixed greens with grilled chicken or toasted bread on the side.

Conclusion

Balsamic Strawberry Caprese is a fun, fresh take on a classic that never fails to impress. It’s light, flavorful, and takes almost no time to prepare. Whether I’m entertaining or just want a quick, beautiful salad, this recipe brings sweet and savory together in the best way.