Fresh Strawberry Caprese with Mozzarella (Printable Version)

Sweet strawberries, cherry tomatoes, bocconcini, basil and balsamic glaze combine for a quick, summery Caprese.

# Ingredient List:

→ Produce

01 - 2 cups fresh strawberries, hulled and halved
02 - 1 cup cherry tomatoes, halved
03 - 1/4 cup fresh basil leaves, torn or thinly sliced

→ Dairy

04 - 8 oz fresh mozzarella balls (bocconcini or ciliegine), drained

→ Dressing

05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon balsamic glaze
07 - 1/2 teaspoon flaky sea salt
08 - 1/4 teaspoon freshly ground black pepper

# Step-by-Step Instructions:

01 - Arrange halved strawberries, halved cherry tomatoes and drained mozzarella balls across a large serving platter or in a shallow bowl to create an even layer.
02 - Scatter torn or sliced basil leaves evenly over the arranged fruit and cheese to distribute aroma and color.
03 - Drizzle extra-virgin olive oil and then the balsamic glaze over the salad in a light, even stream to coat without saturating.
04 - Sprinkle flaky sea salt and freshly ground black pepper to taste, adjusting amounts for balance between sweet berries and acidic glaze.
05 - Serve immediately, optionally garnished with additional basil leaves; present with crusty bread or as a starter while components remain fresh.

# Expert Advice:

01 -
  • The blend of juicy strawberries and mozzarella tastes like discovering a secret shortcut to summer happiness.
  • It comes together in under ten minutes, but always manages to earn amazed glances from anyone at the table.
02 -
  • Once, I used strawberries that weren't quite ripe and learned that their tartness can take over the dish—always taste them first.
  • Accidentally soaking the cheese in water too long made it bland, so now I pat the mozzarella dry for flavor that stays put.
03 -
  • Layer strawberries and tomatoes so juices mingle without pooling—tilt the platter slightly when serving.
  • Homemade balsamic reduction takes it over the top if you have five extra minutes.
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