Balsamic Strawberry Caprese

Balsamic Strawberry Caprese is a fresh, colorful twist on the classic Italian salad. I swap in juicy strawberries for tomatoes, pair them with creamy mozzarella and fresh basil, and drizzle everything with a tangy-sweet balsamic glaze. It’s light, bright, and full of flavor—the kind of dish that feels fancy but comes together in minutes.

Why You’ll Love This Recipe

I love this version of Caprese because the strawberries add a sweet, slightly tart bite that pairs beautifully with the richness of the mozzarella and the sharpness of the balsamic. It’s perfect as an appetizer, side dish, or even a light lunch. The ingredients are simple, but when I put them together, the flavors pop. It’s also stunning on the plate—definitely a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries, hulled and sliced

• Fresh mozzarella (sliced or in small balls like bocconcini)

• Fresh basil leaves

• Balsamic glaze or balsamic reduction

• Olive oil

• Salt and black pepper

• Optional: arugula or baby spinach for serving base

Directions

1. I slice the strawberries and mozzarella into similar-sized pieces for even layering.

2. On a platter, I alternate layers of strawberries, mozzarella, and basil leaves, overlapping slightly.

3. I drizzle the salad with olive oil and balsamic glaze.

4. I sprinkle with salt and freshly cracked black pepper.

5. I serve immediately, or chill briefly to let the flavors meld.

Servings and timing

This recipe makes 2–4 servings, depending on portion size. It takes about 10–15 minutes from start to finish, with no cooking required.

Variations

Sometimes I add a bed of arugula or baby spinach underneath for extra greens. I’ve also topped it with crushed pistachios or walnuts for a bit of crunch. For a more filling option, I serve it alongside grilled chicken or on toasted bread as a bruschetta-style starter.

Storage/Reheating

This salad is best served fresh, since the strawberries and basil can wilt over time. If I have leftovers, I store them in the fridge for up to 1 day in an airtight container. I don’t reheat it—it’s meant to be served cold or at room temperature.

FAQs

Can I use a different cheese?

Yes, I’ve used burrata, goat cheese, or even feta for a twist. Burrata is especially creamy and indulgent.

Is balsamic glaze the same as balsamic vinegar?

Not quite. Balsamic glaze is reduced and sweetened for a thicker, syrupy finish. I can make my own by simmering balsamic vinegar until it thickens.

Can I make this ahead of time?

I prep the ingredients ahead, but I assemble just before serving so everything stays fresh and vibrant.

What kind of strawberries work best?

I use ripe, firm strawberries for the best balance of sweetness and texture. Overripe ones can get too soft.

Can I turn this into a main dish?

Yes! I often add grilled chicken or serve it over quinoa or farro for a more complete meal.

Conclusion

Balsamic Strawberry Caprese is a fresh take on a classic that’s perfect for warmer days, easy entertaining, or just when I want something light and flavorful. The mix of sweet strawberries, creamy mozzarella, and tangy balsamic is a simple but stunning combination that always impresses.