4th of July: Strawberry Caprese
User Reviews
5
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Prep Time
15 mins
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Servings
6 servings
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Calories
258 kcal
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Cuisine
American, Italian-American Fussion
4th of July: Strawberry Caprese
Description
The 4th of July: Strawberry Caprese salad riffs on the classic Italian dish by pairing traditional mozzarella pearls and cherry tomatoes with fresh strawberries and diced avocado. The salad is finished with a balsamic reduction which is simmered down until syrupy and then cooled. This glaze adds rich sweetness and acidity that highlights the fruit and cheese pairing.
The combination of creamy mozzarella, juicy tomatoes, and sweet strawberries provides a fresh and bright flavor profile. The diced avocado adds soft, buttery texture, while freshly torn basil leaves bring herbal notes. Optional almonds, such as chopped or slivered honey-roasted nuts, introduce a crunchy element for textural variation.
This salad is intended to be tossed just prior to serving to keep the ingredients fresh and the avocado from browning. All components should be chilled beforehand to preserve their firm textures. It makes a refreshing side or appetizer for summer gatherings, complementing grilled dishes or light meals.
For best results, slice avocado last and sprinkle with lime juice to prevent discoloration. The balsamic reduction can be made a day ahead and stored covered at room temperature. Using mozzarella pearls facilitates even distribution and bite-sized portions, but fresh mozzarella cut into pieces works as a substitute.
Ingredients
- ⅓ cup balsamic vinegar good quality, thicker is better
- 1 cup mozzarella cheese extra-mini size, pearls
- 1 cup cherry tomato seeded and halved
- 1 cup strawberries ripe, hulled, halved
- 1 large avocado semi-rip, diced and sprinkled with lime juice
- ½ cup basil freshly torn, leaves only
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- almonds chopped or slivered, optional, honey roasted, or other nuts
Instructions
- Balsamic Reduction: In a small saucepan, add the balsamic vinegar and bring to a boil. Boil and stir 3-4 minutes or just until liquid is reduced by about half; should be thick and syrup-like. Transfer to a small bowl and let cool to room temp.
- Toss: When ready to serve, add all remaining ingredients to a large platter or bowl, folding very gently with rubber spatula. Add kosher salt and freshly cracked black pepper to taste. Drizzle with balsamic glaze, sprinkle with almonds if desired, and serve immediately.
Notes
- Slice avocado immediately before serving and sprinkle with lime juice to prevent browning.
- If mozzarella pearls are unavailable, use fresh mozzarella cut into small pieces.
- Toss salad gently and serve right away for optimal freshness and texture.
- Chill all ingredients before assembling for best crispness.
- Balsamic reduction can be prepared up to 24 hours in advance and stored covered at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 258kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 2mg | 1% |
| Sodium | 202mg | 8% |
| Potassium | 269mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 23mg | 26% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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