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!
You will love the sweet taste of strawberries, tomatoes, and mozzarella in one incredible bite that takes a classic Italian dish and elevates it. Impressive, unexpected and a true summer favorite.
Watch the Video Recipe
Why you will love this Strawberry Caprese Salad
Chances are, if you are here, you love a classic tomato and mozzarella-filled Caprese salad. It’s 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!
Strawberries are one of my favorite fruits because they’re so versatile; you can eat them plain, add some sugar and enjoy their sweetness, toss in some mint leaves and berries, and have yourself a delicious strawberry sorbet. But when paired with cheese, they become even more irresistible.
Ingredient
This simple Caprese salad combines two favorites – strawberries and mini Mozzarella cheese balls – into one light yet flavorful dish. The fresh basil and drizzle of balsamic glaze add another dimension to the flavor profile while keeping things healthy.
- balsamic vinegar
- fresh strawberries
- grape tomatoes
- pearl sized fresh Mozzarella cheese balls
- avocado
- fresh basil leaf
- extra virgin olive oil
- kosher salt and black pepper
- tortilla chips for serving (OPTIONAL)
Updated Recipe Notes:
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 juicy strawberries to the entire pint of strawberries. This is especially great in strawberry season!
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.
How to make Strawberry Caprese Salad
Make sure to check out the printable recipe card for full step-by-step instructions and ingredients.
- Prep all vegetables and fruit.
- In a large mixing bowl, add cut up strawberries, cherry tomatoes, fresh mozzarella balls, 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.
Expert Tips
- The cheese is Galbani Mozzarella Fresca, perline/pearl sized. You drain the liquid the then cut the mini balls into quarters.
- if you cut it down, it makes about 4 cups of organic strawberry 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.
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.
FAQ’s
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 vinegar 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. It’s 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.
Related Recipes
- Mini Caprese Lady Bug Appetizers with Tomatoes and Mozzarella
- Ensalada Caprese with Sweet Sliced Pears
- Mini Caprese Sandwich Appetizer Sliders
- 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
Ingredients
- 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
- 8 oz. mozzarella cheese balls - petite/pearl sized , cut into halves or quartered
- 1 avocado - cut into small pieces
- 1/3 cup chopped fresh basil
- 2 tablespoons olive oil
- salt and pepper
- tortilla chips for serving
Instructions
- 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)
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