Strawberry Caprese Salad

This strawberry caprese salad, from Erin Gleeson of  The Forest Feast, is a California-style seasonal twist on the classic Italian tomato and basil appetizer! Try it with a glass of crisp, slightly chilled white wine–we like to pair it with a California Chenin blanc. Print

Strawberry Caprese

Print Recipe

This strawberry caprese salad is a California-style seasonal twist on the classic Italian tomato and basil appetizer! Try it with a glass of crisp, slightly chilled white wine–we like to pair it with a California Chenin blanc.

• Total Time: 15 minutes

Ingredients

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For the vinaigrette

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar

For the salad

• 2 cups strawberries, slice in half
• 1 bunch chopped basil
• 1 cup bocconcini (mozzarella balls)
• 1/2 cup chopped walnuts
• sea salt

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Instructions

1. Whisk together the olive oil and balsamic vinegar in a small bowl.
2. Combine the strawberries, basil, bocconcini and walnuts in a large bowl.
3. Add half the vinaigrette to the strawberry mix and toss to combine. Add more vinaigrette as needed to taste.
4. Arrange on a large plate or platter, sprinkle sea salt and serve immediately.

• Author: Erin Gleeson
• Prep Time: 15 minutes
• Category: Salad
• Cuisine: California

Nutrition

• Serving Size: 6
• Calories: 642

Keywords: strawberry caprese