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Strawberry Caprese Salad

This Strawberry Caprese Salad features fresh mozzarella, juicy strawberries, fresh basil and a deliciously sweet balsamic reduction.
Course: Salad
Cuisine: Italian
Author: Jennifer Pallian BSc, RD


For Balsamic reduction:

  • 1 cup balsamic vinegar
  • 1/4 cup granulated sugar

For salad:

  • 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.

For salad:

  • 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.