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This bright Balsamic Strawberry Caprese Bowl is always the talk of the table when the weather heats up. Sweet strawberries mix with creamy mozzarella and fresh basil. A quick splash of balsamic glaze finishes everything with just the right amount of tang. Eat it as a quick lunch or bring it to a cookout with grilled chicken. It’s a tasty spin on a classic that shows how a simple change can make things even better.
I whipped this up one year when my garden was packed with strawberries. I didn’t plan it out. Everyone loved it so much that now I’m asked to make it for every picnic we throw.
Loaded Ingredients
- Balsamic glaze: gives bold tang and sweetness Use a thick one so it doesn’t run off
- Fresh basil leaves: adds herbal punch Pull small soft leaves for best taste
- Fresh mozzarella: brings creamy texture Softer balls kept in water work great
- Salt and pepper: bumps up every note A sprinkle of flaky salt and cracked pepper makes a big difference
- Fresh strawberries: slices add a fun fruity kick Go for firm glossy deep-red berries
Simple How-To
- Chill or Eat Right Away:
- Want a super cold salad Pop it in the fridge for half an hour. Want it next to your meal Serve right after mixing for the freshest bite
- Season and Toss:
- Sprinkle on some salt with a dash of pepper. Then gently mix everything together so you don’t smush the strawberries
- Drizzle the Glaze:
- Pour the balsamic glaze slowly all over Don’t go heavy at first Taste and add more later if you want
- Add the Basil Leaves:
- Snap or tear basil leaves by hand and toss them all over the mix Breaking them up helps bring out their smell
- Arrange It All:
- Layer strawberry and mozzarella slices into a bowl or onto a plate Move them around so each bite gets a little of both
- Slice What You Need:
- Cut up your berries and mozzarella into rounds Riper but still firm strawberries taste best and hold up well
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The basil is what does it for me Honestly I started loving herbs mixed with fruit thanks to my grandma’s giant summer garden She always believed basil could rescue any dull meal and this dish keeps proving her right
How to Store
You’ll get the best flavors if you eat this fresh but if you have leftovers cover them and stick in the fridge for up to a couple of hours Sitting too long makes the strawberries watery so avoid dressing the salad until you’re ready to serve
Swap It Up
Missing mozzarella Try burrata or goat cheese for a cool swap Don’t have balsamic glaze Make your own by simmering balsamic vinegar gently in a pan until it thickens
Ways to Serve
This dish brightens picnic tables or BBQ feasts Try piling it onto grilled bread with a drizzle of good olive oil. Or toss on some toasted pine nuts for extra crunch when you’re feeling festive
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Balsamic and Caprese Background
Classic Caprese comes from Capri in Italy and uses tomatoes and mozzarella Instead here you’ve got juicy strawberries for a sweet fresh spin Balsamic glaze gives a punchy sweet-tart lift that’s perfect with the soft cheese and bright berries
Frequently Asked Questions
- → Can I substitute the mozzarella?
Totally. Try swaping in burrata or even feta for a little zing. Still, mozzarella is great with strawberries if you want that classic creamy vibe.
- → How do I pick the best strawberries?
Grab strawberries that look deeply red and feel just a bit soft. That way, they'll taste the sweetest and juiciest in your salad.
- → Can this be made ahead?
You can prep everything early, but hold off on mixing it all up until you're almost ready to eat so it's super fresh.
- → Is balsamic glaze necessary?
Balsamic glaze is delicious because it's tangy and sweet, but if you can’t find it just splash on some balsamic vinegar instead.
- → What pairs well with this salad?
This goes awesome with some crusty bread, a bit of grilled chicken, or a cold glass of white wine to keep things light and tasty.