Strawberry Caprese Salad
This strawberry caprese salad is like a traditional caprese, but way better, featuring fresh strawberries, basil, and sweet balsamic drizzle
Ingredients
- 3 ech Heirloom (or Beefsteak) tomatoes
- 1 bunch cherry tomatoes
- 1 basket fresh strawberries
- 1 pd fresh mozzarella
- 1 jar fresh mozzarella pearls
- 1 bunch fresh basil - whole.
- 1 tbsp olive oil splash
- 1 tsp salt + pepper to taste
- 1 Drizzle: Monari Federzoni Balsamic Reduction or traditional balsamic vinaigrette
Instructions
- To start this easy caprese salad Wash and clean the fresh basil, tomatoes. I like to place washed produce on an absorbent kitchen towel or paper towels and lightly pat dry. The dryer produce is before being mixing in the better. Pro Tip: Throw produce into the freezer to crisp up for 10 min.
- Pluck off the thick stem of the tomatoes and ripe strawberries. Slice each into thick 1/2'“ half circles. You want each of your raw tomatoes to be the thickness of a piece of a steak and a good mouth full when cut with a knife and fork.
- Rip - The fresh basil leaves from the stems being careful to leave the leaves whole as needed. It’s okay if a few are double leafed. Use these to garnish as a finishing touch.
- Slice - Fresh mozzarella into similar half circles and at the same thickness. I like to pat the fresh mozzarella dry if it came out of the storing liquid.
- Arrange - on a small salad plate the tomato, then mozzarella, strawberry, and basil. I like to place strawberries next to a different color tomato. Rotate this so that you get at least 2 of each on a plate. Sprinkle sliced strawberries and cherry tomatoes as you see fit to elevate this simple dish to a five start experience.
- Add a Drizzle of balsamic glaze - with my absolute favorite balsamic reduction. It’s sweet and delicious. A little bit goes a long way so don’t use too much.
- Season + Garnish - with cracked black pepper a pinch of salt and a drizzle of extra virgin olive oil - but just a splash. Then the best part….