Description

A fresh and vibrant strawberry salad that combines the sweetness of strawberries and cherry tomatoes with creamy mozzarella, ripe avocado, toasted pecans, and fragrant basil, all enhanced by a rich, homemade balsamic reduction. Perfect for spring and summer, this salad offers a delightful balance of flavors and textures, ideal as a light meal or side dish. Easily made vegan by omitting the cheese.

Ingredients

Dressing

¼ cup balsamic vinegar
Extra-virgin olive oil, for drizzling

Salad

1 cup sliced strawberries
1 cup halved cherry tomatoes
1 cup halved mini mozzarella balls
1 ripe avocado, pitted and diced
⅓ cup pecans, toasted
⅓ cup fresh basil leaves, torn
Sea salt and freshly ground black pepper, to taste

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Instructions

Prepare the Balsamic Reduction: In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir occasionally, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, about 8 to 10 minutes. Set aside to cool, allowing it to become syrupy and concentrate in flavor.
Assemble the Salad: In a shallow bowl or platter, combine the sliced strawberries, halved cherry tomatoes, halved mini mozzarella balls, diced avocado, toasted pecans, and torn basil leaves. Ensure ingredients are evenly distributed for a well-balanced salad.
Season and Toss: Drizzle the salad with extra-virgin olive oil and season generously with sea salt and freshly ground black pepper. Gently toss the salad to evenly coat the ingredients without mashing the avocado.
Finish with Balsamic: Drizzle the cooled balsamic reduction over the tossed salad just before serving to add a tangy and slightly sweet glaze that ties all the flavors together.

Notes

To make this salad vegan, omit the mozzarella cheese or substitute with a plant-based cheese alternative.
To toast pecans, place them in a dry skillet over medium heat, stirring frequently until fragrant and lightly browned, about 3-5 minutes. Let cool before adding to the salad.
For best flavor, use ripe, fresh strawberries and avocado.
Balsamic reduction can be made ahead and stored in the refrigerator for up to a week; warm slightly before drizzling.
Serve immediately after dressing to maintain freshness and avoid avocado browning.