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Strawberry Caprese Salad

Photo: Iain Bagwell; Styling: Heather Chadduck and Caroline Cunningham
Hands-on time 20 mins
Total time 2 hrs, 50 mins
Yield Makes 4 to 6 servings
Celebrate the sweet taste of spring with Strawberry Caprese Salad. Fresh basil, strawberries, and mini balls of mozzarella dot this fresh salad. Serve Strawberry Caprese Salad over fresh arugula or as an appetizer with toasted French bread baguette slices.


  • 3 tablespoons white balsamic vinegar
  • 1 small garlic clove, minced
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons olive oil
  • 1/3 cup chopped fresh basil
  • 1 (8-oz.) tub fresh small mozzarella cheese balls
  • 4 cups halved fresh strawberries
  • Garnish: thinly sliced fresh basil

How to Make It

  1. Whisk together white balsamic vinegar, minced garlic, brown sugar, salt, and freshly ground pepper in a large bowl until sugar is dissolved. Add olive oil in a slow, steady stream, whisking constantly until smooth. Add 1/3 cup chopped fresh basil and mozzarella cheese balls; toss to coat. Cover and chill 2 hours. Stir in strawberries; let stand at room temperature 30 minutes, stirring occasionally. Serve over fresh arugula or as an appetizer with toasted French bread baguette slices. Garnish with thinly sliced fresh basil.