Strawberries Caprese proves that in Italy the tomato isn’t as widely used as Americans presume.  Berries, peaches and other fruits are used in many cases, such as this delicious salad.  The pairing of mozzarella with berries and basil is perfection when enhanced by a seductive balsamic dressing.  Walnuts add a delightful crunch to this superb dish.  Serve it as an appetizer, side salad or meatless main course for lunch or dinner.  It makes a great brunch treat, too.
Strawberries Caprese

Strawberries Caprese
Prep time
Total time
Recipe type: Main Course
Cuisine: Italian
Serves: 6 to 8
  • 3 Tablespoons balsamic vinegar
  • 2 1/2 teaspoons light brown sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 Cup extra-virgin olive oil
  • 4 Cups fresh strawberries, tops removed and cut in half
  • 1/3 Cup toasted walnuts, coarsely chopped
  • 1/3 Cup chopped fresh basil
  • 1 Cup fresh Ciliegine mozzarella balls, drained
  1. Whisk together vinegar, brown sugar, salt, and freshly ground pepper in a large bowl until the sugar has dissolved. Add olive oil in a steady stream and whisk until the ingredients are well incorporated and the texture is smooth. Place in the refrigerator.
  2. Toss strawberries in the balsamic vinaigrette. Arrange the berries on a plate. Sprinkle the walnuts on top, then the basil, and then add the mozzarella balls. Serve with extra balsamic vinaigrette.


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