This salad features the usual caprese suspects of tender fresh mozzarella, fruity extra-virgin olive oil and peppery fresh basil. But instead of the tomatoes typically present, the salad is bejewelled with beautiful, ruby strawberries, bursting with summery juiciness.
It’s drizzled with a sticky balsamic reduction, which at once enhances the berries’ sweetness and brings out their subtle tartness.
When I was invited to partner with Walmart to spread the word about their fresh food, I was impressed by their initiatives to offer organics at more accessible prices and their commitment to local sourcing. When in season, 100% of the strawberries available at Walmart Supercentres are local. I appreciate that!
They also carry fresh basil, or you can grow your own to harvest all summer – pick up a basil plant in their Garden Centre.
I have a very simple method for making your own balsamic reduction with just two ingredients – but feel to swap in store-bought if you prefer. Either way, it is a magical ingredient. My friend served it to me once over ice cream. Was I skeptical? Yes. Was it absolutely delicious? UH HUH.
I’m honestly not even a big fan of balsamic vinegar. I find its flavour overpowering in most vinaigrettes. But when you add some sugar and boil it down to a syrup… magic happens. Trust me.
If you find yourself completely hooked on this salad, you can make it all summer long with different fruits as they come in season – it’s delicious with stone fruit like peaches or cherries, or watermelon!
This post is sponsored by Walmart Canada, as part of the Walmart Fresh program. In exchange for this review, I have received special perks in the form of products and/or compensation. All opinions on this blog are my own. Thank you, dear readers, wholeheartedly for supporting me in my collaborations with the hand-picked sponsors that keep the Foodess kitchen running!
Strawberry Caprese Salad
For Balsamic reduction:
- 1 cup balsamic vinegar
- 1/4 cup granulated sugar
- 1 1/2 pints strawberries hulled and halved lengthwise
- 200 grams bocconcini sliced (or whole cocktail bocconcini)
- 2 tbsp extra virgin olive oil
- balsamic reduction
- fresh basil leaves torn
- coarse or flakey salt
For balsamic reduction:
- Simmer balsamic vinegar and sugar in small saucepan over medium heat until reduced to a thick syrup (any consistency between maple syrup and honey is fine). Watch closely as it reduces, as it can burn quickly.
- Alternately scatter halved strawberries and bocconcini slices across four salad plates. Drizzle each plate with 1/2-tablespoon of olive oil and about 1/2-tablespoon balsamic reduction. Sprinkle with a good pinch of salt and scatter torn basil leaves over top (about 4 leaves per plate). Serve immediately.