Strawberry Caprese Salad

Strawberry caprese salad! (click through for recipe) In a world of processed food choices, it’s always tempting to just grab a packaged or frozen option and save all the prep time that comes with making a fresh meal. Lately I’ve been trying to cut down on packaged products and eat more things that are based around fresh foods. Usually the best way for me to encourage myself to put in some extra prep time is to make things that I’m really excited to eat so it’s something I look forward to. I’m a total sucker for a caprese salad (especially when I have big pots of fresh basil growing on my porch). So I thought it would be a nice change to add some strawberries and pesto sauce for a twist on the more traditional version!

Strawberry caprese salad! (click through for recipe)Strawberry Caprese Salad, serves 2.

10 oz of cherry tomatoes
4 oz of mozzarella pearls
10 strawberries
1/4 bottle of balsamic vinaigrette

For pesto sauce:

1 packed cup of fresh basil leaves
1/8 cup pine nuts (or sunflower seeds without shells)
1/4 cup olive oil
1/4 cup parmesan cheese
1 tablespoon of chopped garlic
salt and pepper to taste

Strawberry caprese salad! (click through for recipe) To make the pesto, add the basil, nuts, olive oil and garlic in a food processor and puree to combine. Add your salt and pepper to taste and blend again.

Strawberry caprese salad! (click through for recipe) Wash and halve your strawberries and tomatoes and add them to a mixing bowl. Mix in your pearl mozzarellas, and stir in your pesto sauce to coat.

To make a balsamic reduction, add your vinaigrette to a nonstick pan and heat over high heat until it starts to boil. Reduce heat to medium low, stirring occasionally, and let vinaigrette thicken to your liking (the liquid will be about half the volume you started with when ready). Drizzle the reduction onto the bottom of your plate or bowl and add your caprese salad on top. Garnish with a basil leaf or strawberry, and you’re ready to serve!

Strawberry caprese salad! (click through for recipe) Strawberry caprese salad! (click through for recipe) If you refrigerate the pesto, the cheese can separate a little. So this dish is best served right away. I love the bright taste of the pesto with the saltiness of the cheese and sweetness of the berries and tomatoes. And once you get a little swipe of the reduction onto your fork as well, it becomes a little taste of heaven! So if you are looking for an easy recipe to add more fresh fruits and veggies onto your plate, I would definitely recommend this one—you’ll be glad you did! xo. Laura

Credits // Author and Photography: Laura Gummerman. Photos edited with A Beautiful Mess actions.

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