The Best Summer Strawberry Caprese Salad
Strawberry Caprese salad is a classic summer salad that’ll delight fans of Panera’s strawberry caprese salad. This light dish bursts with the sweetness of the fresh berries and basil, spicy arugula and creamy bites of mozzarella. A sweet balsamic drizzles coats adds the finishing touch.
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Say hello to the best summer strawberry salad and a delicious light lunch.
It’s fresh, bursting with sweet strawberries, creamy mozzarella, tangy balsamic reduction, and spicy arugula.
And if I deconstruct it- the kids eat it. Well, they eat the cheese and the strawberries, which I’ll take.
This arugula caprese salad with strawberries is also so much yummier and less expensive than hitting up Panera for their version of this salad.
You know the berries will be freshly cut and you can make at least 2 salads for the cost of one of theirs.
Again, I’ll take it.
Plus, it’s easier for me to toss this together at home than it is to load all the kids in the car and drive to Panera to sit in the drive thru line.
Ingredients and Kitchen Supplies
- Strawberries
- Mozzarella– Any kind of mozzarella works here. I’m using the little balls of fresh mozzarella here but I often find the bigger balls or logs of it on sale. If you have the mini ones, you’re good to go with no prep. If you use a larger ball, just cut it into 1 inch pieces.
- Basil– Go for fresh basil here instead of dried. This salad is perfect to use up all the basil from summer herb gardens.
- Arugula– Feel free to sub any other fresh green you want here or use a mix of arugula and chopped romaine. I often will buy any dark leafy green that is on sale.
- Balsamic vinegar
- Honey
You’ll also need:
How to Make
This salad recipe is so easy! To make it:
1. Prep the strawberries.
Cut the stems off the strawberries and slice the strawberries.
2. Assemble the salad.
Once the strawberries are cleaned, add them to a bowl or a serving platter with the arugula, fresh mozzarella and basil. Gently toss the ingredients together.
How to Make Dressing for Strawberry Salad
The dressing is the finishing touch for this caprese salad with strawberries that makes it *chef’s kiss* perfection.
A honey balsamic reduction pairs so well with the strawberries and arugula.
It’s tangy from the balsamic but the honey balances it super well and cuts through the little pucker you get from the balsamic.
To make the dressing:
Whisk the honey and balsamic vinegar together in a small saucepan.
Cook over medium low heat until the dressing reduces by a third and coats the back of a spoon.
Drizzle over the salad and enjoy!
Serving and Storing
I would recommend eating this the same day you make it.
If you have leftovers, store them in an airtight container in the fridge and eat them within 24 hours for best texture. You can serve it as lunch or dinner on its own or with a loaf of crusty bread.
FAQs
What does Caprese mean?
Caprese is a type of salad with tomatoes, mozzarella, and basil. It normally has a drizzle of olive oil and sometimes balsamic vinegar. Strawberry caprese replaces sweet tomatoes with sweet summer strawberries instead.
What other dressing can I use for strawberry salad?
If you are looking for another option, you could try the Italian vinaigrette that we use on this u003ca href=u0022https://seasonedsprinkles.com/salad-with-strawberries-and-candied-pecans/u0022u003estrawberry salad with pecansu003c/au003e.
Tips and Tricks
- Don’t want to make the balsamic reduction? No problem! Whisk together some balsamic vinegar and olive oil and drizzle that on instead or use your favorite store bought dressing.
- Want to fill it out a little more and some protein? Try it with this grilled chicken or toss in some toasted almonds or walnuts. You could also use the shrimp from this shrimp Caprese salad.
- Feel free to sub out other greens or omit the greens all together.
Can I make this ahead of time?
I wouldn’t make it too far ahead of time. If you do want to bring it to work for lunch or to a party, I’d slice the strawberries first and bring them in a separate container from the greens. I would also forgo the balsamic glaze and bring a side of portable oil and vinegar.
Other Caprese Recipes You’ll Love
I am hugely Caprese obsessed. It’s one of my all time favorite foods, especially in the summer. Try one of these variations:
- Easy Baguette Caprese Sandwich with Pesto– The perfect lunch for any Caprese lover.
- Fried Mozzarella Caprese– because isn’t everything better with fried cheese?
- Panzanella Caprese Salad– we all need extra bread in our lives
- Puff Pastry Caprese Cups– cute little appetizer portions of Caprese salad are perfect for entertaining or date night in
- Easy Tortellini Caprese Skewers– pillowy pasta filled with cheese get skewered with tomatoes and mozzarella for a lovely appetizer
- Instant Pot Caprese Pasta– delicious hot or cold, it’s a yummy summer pasta
- Mini Caprese Skewers– an adorable presentation for portable appetizer Caprese
- Shrimp Caprese Pasta– Shrimp tossed with tomatoes, basil, fresh mozzarella and served over pasta.
- The Best Burrata Caprese Salad– Creamy burrata replaces fresh mozzarella
- Elegant and Easy Prosciutto Caprese Skewers– The most beautiful appetizer for the holidays
- Easy Pesto Caprese Salad (Italian Mozzarella, Tomato, Basil Salad)– Summer in a salad!
- Burrata Panzanella Salad Recipe– Caprese-mozzarella+burrata and bread= heaven!
- 5 Minute Easy Caprese Panini Sandwich with Pesto– A grown up grilled cheese for caprese fans!
- Caprese Tortellini Pasta Salad with Pesto – a fresh, delicious take on cold pesto pasta salad!
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Ingredients
- 1 cup of sliced strawberries
- 1 cup of mozzarella either mini balls or a bigger ball diced
- 4 cups of arugula or other leafy greens
- 1/2 cup fresh basil
- 1/2 teaspoon salt and pepper optional to taste
For the dressing
- 1/2 cup of balsamic vinegar
- 1 tbs honey
Instructions
- Wash and slice the strawberries and dice the mozzarella if not using the little balls.1 cup of sliced strawberries, 1 cup of mozzarella
- Cut or tear the basil into small pieces.1/2 cup fresh basil
- Toss it all together with the arugula. Season with salt and pepper if desired.1/2 teaspoon salt and pepper, 4 cups of arugula or other leafy greens
- To make the balsamic glaze, whisk the the honey and balsamic together in a small sauce pan. Cook over medium heat until the glaze thickens and reduces down by a third. It should take about 5 minutes. Stir the entire time.1/2 cup of balsamic vinegar, 1 tbs honey
- When the glaze is done, drizzle over the salad and enjoy.
Notes
Nutrition
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