A delightful twist on the classic Insalata Caprese, this salad replaces tomatoes with sweet, ripe strawberries for a dish that feels part dessert, part cheese course. Fresh mozzarella provides creamy balance, while a drizzle of basil syrup and a touch of balsamic vinegar create a fragrant, refreshing harmony of flavors. Light, elegant, and unexpected, it’s the perfect late-spring or summer salad to serve as a starter — or as a stunning finish to a meal.
INGREDIENTS:
1 pint strawberries, tops removed and cut lengthwise into 1/8 inch slices
1 (8-ounce) ball fresh buffalo mozzarella cheese, cut or torn into 1/2-inch pieces
1-2 tablespoons good quality balsamic vinegar
2 tablespoons basil syrup, or to taste
Large crystal salt such as Maldon — about 1/2 teaspoon, roughly
Fresh ground black pepper
2 fresh basil leaves, finely shredded
A few drops of basil oil, optional
METHOD:
In a medium bowl, gently toss the sliced strawberries with the balsamic vinegar. Use just enough to coat lightly — they should be glossy, not soaked. Let sit for 5–10 minutes while you prepare the other ingredients.
Toss the mozzarella pieces with most of the strawberries, reserving a few for garnish. Divide the mixture evenly among four chilled plates. Scatter the reserved strawberries over the top.
Using a small spoon or a squeeze bottle, drizzle the basil syrup in a thin stream over each salad. (A little goes a long way — think accent, not coverage.) If using, add a few drops of basil oil around the edges of the plate for extra aroma.
Sprinkle lightly with freshly ground black pepper and a few flakes of sea salt. Garnish with the shredded basil and serve immediately.
SERVING SUGGESTIONS:
-
Serve as a light starter before grilled seafood or chicken.
-
Pair with Prosecco or a dry rosé for an elegant lunch course.
-
Add a handful of baby arugula or microgreens for color and a peppery bite.
-
For dessert, serve alongside lemon panna cotta or ricotta cheesecake to echo the cheese-and-fruit theme.
YIELD: 4 servings
