Balsamic Strawberry Caprese: A Fresh Twist on a Classic Salad

A bright, summery take on the traditional Caprese—this version combines juicy strawberries, creamy mozzarella, fresh basil, and a tangy balsamic glaze. It’s vibrant, refreshing, and perfect for warm-weather gatherings or light lunches.

Why You’ll Love This Recipe

I love how this recipe takes the familiar Caprese and transforms it into something new and exciting. The sweet strawberries add natural sweetness, while the balsamic glaze brings a tangy depth. It’s colorful, simple, and always feels special—plus it’s easy to assemble in just a few minutes.

ingredients

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

• 2 cups fresh strawberries, hulled and sliced

• 8 ounces fresh mozzarella (balls or a log), sliced

• 1 cup fresh basil leaves

• ¼ cup balsamic vinegar

• 1–2 tablespoons honey or brown sugar

• 2 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

directions

1. I whisk balsamic vinegar and honey (or brown sugar) in a small saucepan over medium heat, simmering until it reduces by half into a syrupy glaze—about 5–7 minutes.

2. I let the glaze cool slightly while preparing the salad components.

3. I arrange slices of strawberry and mozzarella alternately on a serving platter, tucking basil leaves between them.

4. I drizzle olive oil and the balsamic glaze over the top.

5. I finish with a light sprinkle of salt and freshly cracked black pepper.

6. I serve immediately or let it sit for 10 minutes to allow flavors to meld.

Servings and timing

• Servings: 4 as a side, or 2 as a light main

• Prep time: 10 minutes

• Cook time: 7 minutes (for glaze)

• Total time: 17 minutes

Variations

• I add sliced cherry tomatoes or heirloom tomatoes for more texture and color.

• Grilled peaches or nectarines make a lovely substitute for strawberries.

• I crumble some prosciutto or crispy pancetta over the top for a savory touch.

• For a tangier flavor, I use aged balsamic or mix in a splash of red wine vinegar.

• I sprinkle toasted pine nuts or crushed pistachios for added crunch.

storage/reheating

I prepare this salad just before serving. If I need to make it ahead, I keep components separate—strawberries, mozzarella, basil, and glaze in jars—then assemble right before eating. The basil wilts and strawberries release juice when dressed too early, so fresh assembly preserves the best texture.

FAQs

Can I use frozen strawberries?

I prefer fresh strawberries—frozen ones release too much water and can make the salad soggy.

What cheese works best?

I stick with fresh mozzarella for its creamy texture, but burrata is a luxurious substitute and pairs beautifully here.

Can I skip reducing the balsamic glaze?

I don’t recommend it—the reduction thickens the vinegar and intensifies the flavor. A straight pour is weaker and more liquid.

Is there a dairy‑free alternative?

Yes—vegan mozzarella or sliced avocado works well. The avocado adds richness and creaminess similar to cheese.

How can I make this ahead for a party?

I prepare the glaze a day ahead and refrigerate it. Just before serving, I rinse and dry the strawberries and basil, slice the mozzarella, then assemble quickly.

Conclusion

I find this Balsamic Strawberry Caprese tastes fresh, vibrant, and unexpectedly delightful. It’s a simple, elegant salad that brightens any meal or gathering. I hope you enjoy this fresh twist as much as I do!