Caprese Salad with strawberries is a burst of flavor in every bite! Incredible mini bites of tomato, cheese, and strawberries all folded into balsamic is an eruption of flavor in every. single. bite.
Prep is the name of the game for this recipe! Make sure you cut down your ingredients into bite sized pieces so you can easily get a little bit of tomato, cheese, strawberry and avocado in each bite.
This recipe is great to eat alone as a refreshing side dish salad with its mini bites of fresh fruit and veggies, or serve as an amazing fruit salsa with chips. Strawberry Caprese is very versatile and just packs tons of flavor!
Why you will love this Strawberry Caprese Salad
Chances are, if you are here, you love a classic tomato and mozzarella filled Caprese salad. Its one of the most popular salads and for good reason. Caprese salad is full of readily available fresh ingredients and can be made in just a few minutes. This Strawberry Caprese salad is just as much of a delicious and fresh side salad as it is a great salsa or topping. Using the well known ingredients of a Caprese but adding strawberry sand avocado take this salad to a whole new level!
You will love the sweet taste of strawberries, tomatoes, and mozzarella in one incredible bite. Impressive, unexpected and a true summer favorite.
Before you get started, here are the ingredients you need to make this salad. Scroll to the bottom for a printable version of this post, including all measurements and instructions, so you can follow along in your kitchen.
- balsamic vinegar
- grape tomatoes
- pearl sized mozzarella cheese balls
- fresh basil
- olive oil
- salt and pepper
- tortilla chips for serving (OPTIONAL)
I have had this Caprese salad up for a long time and recently made it again today and decided to change the formerly 1 cup strawberries to the entire pint of strawberries.
If you have made this salad in the past, please note the change. This took the salad from a few servings to a serving salad of approximately 5 cups, and so much easier to serve to a crowd. Because I made that alteration, you may want to double your balsamic vinegar but I personally like it still the same reduction.
Watch the Video Recipe
How to make Strawberry Caprese Salad
- Prep all vegetables and fruit.
- In a large mixing bowl, add cut up strawberries, cherry tomatoes, mozzarella cheese, and avocado.
- Add fresh cut basil.
- Stir all ingredients to mix well.
- Drizzle salad with olive oil and season with salt and pepper.
- Mix ingredients well again.
- Place into a serving bowl and drizzle with balsamic vinegar reduction. Serve immediately.
- These types of salad/dips, because they use avocado, are best served and enjoyed at the same time of meal prep.
- The cheese is Galbani Mozzarella Fresca, perline/pearl sized. You drain the liquid the then cut the balls into quarters.
- This makes about 3-4 cups of salsa.
- The most time consuming part of this recipe is the reduction and cutting of the fruits/veggies.
- It is fine to use pre-made bottled Balsamic Glaze over making your own.
- Serve strawberry Caprese asap because of the avocado turning brown.
- I did double this reduction and saved half of it for an Appetizer Platter. I think you could easily prep this balsamic reduction done the day before and drizzle when ready to serve if you want to cut down on some time.
- Fresh cut Tomato Caprese Pizza
- Mini Caprese Lady Bug Appetizers with Tomatoes and Mozzarella
- Easy Hot Caprese Pasta with Black Olives
- Ensalada Caprese with Sweet Sliced Pears
- Mini Caprese Sandwich Appetizer Sliders
How to make Balsamic Reduction
To get started you will need to first make your balsamic reduction. As you pour the balsamic vinegar and heat on the stove, it reduces the liquid and starts firming up into more of a syrup.
- In a small saucepan add vinegar.
- Heat on medium low for 8-12 minutes. This can actually be less on a gas stove because it heats so quickly, so just watch it.
- Stir occasionally until mixture begins to thicken.
- Remove from heat and let cool.
- Mixture will continue to thicken as it cools.
Tools used to make this Caprese Side Dish
- Amazing knives – you must have a great set of slice knives and it really shows when you are cutting veggies all day! Having a great set of knives in your kitchen will make prep easy and stress low
- Prep Bowls– Large prep mixing bowls are a must to make sure you really can mix your veggies, flavors, and dressing all together without pieces of your salsa falling over the sides
- Serving Bowls: I love the mini salsa bowls you can do for individual tables or serving just like the restaurants. You can get them in black but these are my favorite and bring a lot of festivity to the party.
I understand that balsamic reduction can be a little more time consuming than someone may want for just a simple salad like this. However, the flavors are still really good, so instead substitute for a pre-made Balsamic Glaze like Bertolli. These are generally available by the vinegars in your local store.
Try adding small chunks of fresh watermelon and mint leaves instead of strawberry and basil.
Absolutely! Premade rotisserie chicken that is shredded makes a super quick and protein filled salad. That being said, the best is to add freshly grilled chicken and then Strawberry Caprese topping to it. Delicious!
One of my VERY FAVORITE ways to eat this dish is as a crostini. Simply make up golden crusted French Bread in the oven and then top with this dish. Its amazing.
Anything with fresh avocado has a short shelf life. Avocado begins oxidizing immediately and can get mushy. From experience, this salad is generally only good about a day in an air tight container.
Absolutely! This dish would go amazing with some rotini pasta.
- Caprese Stuffed Chicken
- Hot Caprese Dip
- Hot Feta Cheese Dip
- Classic Caprese Salad
- Peach Caprese Salad
- Caprese Pizza
- Cheesy Italian Ricotta Dip
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Strawberry Caprese Salad with Avocado and Fresh Basil
- 1/4 cup balsamic vinegar - this is for the reduction. If using a bottled Balsamic Glaze, skip this ingredient.
- 1 pint strawberries - washed, stems removed and cut into small pieces
- 1 cup grape tomatoes - cut into quarters
- 1 container - 8 oz, petite/pearl sized mozzarella cheese balls, quartered
- 1 avocado - cut into small pieces
- 1/3 cup chopped fresh basil
- 2 tablespoons olive oil
- salt and pepper
- tortilla chips for serving
- BALSAMIC REDUCTION
- In a small saucepan add vinegar. Heat on medium low for 8-12 minutes. Please note that this can reduce quickly and quite a bit if your stove is particularly hot (like gas stoves). I have made it where it only took 5 minutes.
- Stir occasionally until mixture begins to thicken. Remove reduction from heat and let cool.
- Mixture will continue to thicken as it cools.
- This can be made a day ahead of time.
CAPRESE SALAD RECIPE
- Meanwhile, In a large mixing bowl, add cut up strawberries, chopped tomatoes, chopped mozzarella cheese, cut up avocado and fresh basil.
- Stir caprese salad to mix well.
- Drizzle with olive oil and season with salt and pepper.
- Mix strawberry caprese salad well again till all ingredients are covered.
- Place into a serving bowl and drizzle with balsamic vinegar reduction on top. If serving to a large crowd, its ok to mix in but note that Balsamic is not that pretty and will take your salad from a bright red and beautiful salad to brown (which is why its better to serve as a topping per bowl)
- Serve this recipe immediately.
- Will keep in fridge for about 2 days, but note that the avocado will brown in the fridge (still tastes the same)