I layered juicy strawberries, fresh mozzarella, and fragrant basil with a glossy balsamic glaze in my Fruit Caprese Salad for a sweet and savory twist on the classic that makes a striking summer starter.
I love sneaking strawberries into savory dishes, and this Balsamic Strawberry Caprese totally surprised me. Ripe fresh strawberries meet pillowy fresh mozzarella in a combo that’s both bright and lush, and somehow it feels more grown up than you’d expect.
I’ve been tossing this on my menu, it’s become a favorite when I need something pretty but not fussy. People always ask for the recipe at cookouts, its shockingly simple and makes a killer Fruit Caprese Salad moment, it’s one of my go to Things To Make For A Potluck.
Ingredients
- Sweet, juicy berries high in vitamin C and fiber, bright acidity lifts the whole salad.
- Creamy, milky mozzarella supplies protein and calcium, gives pillowy texture and mellow flavor.
- Fresh basil adds peppery, herbal brightness, aromatic oils cut sweetness and refresh palate.
- Balsamic gives tangy, sweet acidity and deep, complex notes; glaze adds glossy finish.
- Extra virgin olive oil brings healthy fats, smooth mouthfeel and a fruity, peppery lift.
- Sea salt enhances flavors, balancing sweetness; black pepper adds subtle warmth and contrast.
- Optional honey or syrup perks up berries with gentle sweetness, use a tiny drizzle.
Ingredient Quantities
- 1 pint (about 12 oz) fresh strawberries
- 8 oz fresh mozzarella ball or bocconcini
- 1 small bunch fresh basil leaves about 1/2 cup packed
- 3 tbsp balsamic glaze (store bought) or 1/2 cup balsamic vinegar
- 1 to 2 tbsp extra virgin olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp honey or maple syrup (optional)
How to Make this
1. Rinse 1 pint strawberries, hull them and pat dry with paper towels so the glaze will stick; slice large berries lengthwise and small ones into rounds.
2. Drain 8 oz fresh mozzarella or bocconcini, slice into 1/4 inch rounds or tear into bite sized pieces and bring to room temp — it tastes so much better.
3. Pick about 1/2 cup packed fresh basil leaves, tear big ones in half and leave small ones whole.
4. If using store bought balsamic glaze just measure 3 tbsp and skip to step
6. If you have 1/2 cup balsamic vinegar make a quick reduction: simmer the vinegar with 1 tsp honey or maple syrup (optional) over medium-low, stirring now and then, until reduced to roughly 3 tbsp and syrupy (about 8 to 12 minutes). Don’t let it burn, lower heat if it starts to boil hard. Cool slightly.
5. On a platter or individual plates arrange strawberries and mozzarella alternating in a single layer or slightly overlapping stacks, like a classic caprese. Tuck basil leaves between slices and scatter some on top.
6. Drizzle 1 to 2 tbsp extra virgin olive oil evenly over the salad, then spoon or drizzle the 3 tbsp balsamic glaze you made or measured over everything.
7. Season with sea salt and freshly ground black pepper to taste; a little flaky sea salt is great here.
8. Taste and if the balsamic is too sharp add a tiny extra drizzle of honey or maple syrup; adjust salt and pepper.
9. Let the salad sit 5 minutes so flavors meld but serve within an hour so the mozzarella keeps its texture.
10. Serve as an appetizer or side with crusty bread or greens, and enjoy — its fresh, sweet and savory all at once.
Equipment Needed
1. Colander or fine mesh sieve (for rinsing berries and draining mozzarella)
2. Paper towels or a clean kitchen towel for patting strawberries dry so the glaze sticks
3. Cutting board
4. Sharp paring knife for hulling and slicing
5. Measuring spoons plus a 1/2 cup measuring cup
6. Small saucepan and a wooden spoon or silicone spatula for reducing balsamic
7. Serving platter or individual plates
8. Small bowl and spoon (to hold glaze or mix a quick drizzle)
FAQ
Balsamic Strawberry Caprese – Fresh & Flavorful Twist Recipe Substitutions and Variations
- Strawberries: swap for sliced ripe peaches or halved cherry/heirloom tomatoes. Peaches give a sweet juicy twist, tomatoes make it more like a classic Caprese. Use about the same volume ( ~12 oz ) and handle peaches gently so they dont mush.
- Fresh mozzarella / bocconcini: use burrata (same weight, tear open for extra cream) or 4 to 6 oz crumbled fresh goat cheese for a tangier, firmer bite.
- Fresh basil: replace with arugula for a peppery snap or fresh mint for a bright, sweet note. Use about 1/2 cup packed arugula or a few tablespoons of chopped mint, mint is stronger so use less.
- Balsamic glaze / balsamic vinegar: use pomegranate molasses 2 to 3 tbsp for a sweet-tart glaze, or make a quick reduction by simmering 1/2 cup balsamic vinegar with 1 tsp honey until reduced to ~3 tbsp.
Pro Tips
1) Let the cheese warm up and blot it. Cold mozzarella tastes dull and holds extra water, so take it out 15 to 30 minutes before you assemble and press gently with paper towels to remove surface moisture — sorry, dont use that punctuation.
2) Make the balsamic sing, not scorch. If you reduce vinegar keep the heat low, stir now and then and take it off the stove when it’s syrupy because it goes from perfect to burned fast. Adding a tiny bit of honey will tame sharpness without making it cloying.
3) Balance texture and size. Slice berries and cheese into similar thickness so every bite has both, and add a sprinkle of flaky sea salt at the end to make the sweetness pop. A few chopped toasted nuts or a handful of peppery greens give nice crunch if you want contrast.
4) Assemble last minute and taste as you go. The salad shines fresh so make it close to serving time, but give it 3 to 5 minutes for flavors to mingle. Adjust salt, pepper and a little extra glaze or honey at the end if it needs lifting.
Balsamic Strawberry Caprese – Fresh & Flavorful Twist Recipe
I layered juicy strawberries, fresh mozzarella, and fragrant basil with a glossy balsamic glaze in my Fruit Caprese Salad for a sweet and savory twist on the classic that makes a striking summer starter.
4
servings
259
kcal
Equipment: 1. Colander or fine mesh sieve (for rinsing berries and draining mozzarella)
2. Paper towels or a clean kitchen towel for patting strawberries dry so the glaze sticks
3. Cutting board
4. Sharp paring knife for hulling and slicing
5. Measuring spoons plus a 1/2 cup measuring cup
6. Small saucepan and a wooden spoon or silicone spatula for reducing balsamic
7. Serving platter or individual plates
8. Small bowl and spoon (to hold glaze or mix a quick drizzle)
Ingredients
1 pint (about 12 oz) fresh strawberries
8 oz fresh mozzarella ball or bocconcini
1 small bunch fresh basil leaves about 1/2 cup packed
3 tbsp balsamic glaze (store bought) or 1/2 cup balsamic vinegar
1 to 2 tbsp extra virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
1 tsp honey or maple syrup (optional)
Directions
- Rinse 1 pint strawberries, hull them and pat dry with paper towels so the glaze will stick; slice large berries lengthwise and small ones into rounds.
- Drain 8 oz fresh mozzarella or bocconcini, slice into 1/4 inch rounds or tear into bite sized pieces and bring to room temp — it tastes so much better.
- Pick about 1/2 cup packed fresh basil leaves, tear big ones in half and leave small ones whole.
- If using store bought balsamic glaze just measure 3 tbsp and skip to step
- If you have 1/2 cup balsamic vinegar make a quick reduction: simmer the vinegar with 1 tsp honey or maple syrup (optional) over medium-low, stirring now and then, until reduced to roughly 3 tbsp and syrupy (about 8 to 12 minutes). Don’t let it burn, lower heat if it starts to boil hard. Cool slightly.
- On a platter or individual plates arrange strawberries and mozzarella alternating in a single layer or slightly overlapping stacks, like a classic caprese. Tuck basil leaves between slices and scatter some on top.
- Drizzle 1 to 2 tbsp extra virgin olive oil evenly over the salad, then spoon or drizzle the 3 tbsp balsamic glaze you made or measured over everything.
- Season with sea salt and freshly ground black pepper to taste; a little flaky sea salt is great here.
- Taste and if the balsamic is too sharp add a tiny extra drizzle of honey or maple syrup; adjust salt and pepper.
- Let the salad sit 5 minutes so flavors meld but serve within an hour so the mozzarella keeps its texture.
- Serve as an appetizer or side with crusty bread or greens, and enjoy — its fresh, sweet and savory all at once.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 163g
- Total number of serves: 4
- Calories: 259kcal
- Fat: 17.5g
- Saturated Fat: 8.05g
- Trans Fat: 0.05g
- Polyunsaturated: 2.33g
- Monounsaturated: 7g
- Cholesterol: 39.5mg
- Sodium: 172.25mg
- Potassium: 199mg
- Carbohydrates: 14.9g
- Fiber: 1.75g
- Sugar: 11.35g
- Protein: 13.05g
- Vitamin A: 375IU
- Vitamin C: 52.5mg
- Calcium: 311mg
- Iron: 0.72mg
