Strawberry Caprese

“This vibrant twist on the classic Caprese salad combines sweet, juicy strawberries with fresh mozzarella, fragrant basil, and a drizzle of balsamic vinaigrette.”

Difficulty

Intermediate

Yield

Serves 4 - 6

Ingredients

1 cup strawberries, hulled and halved1 cup cherry tomatoes, halved2/3 cup bocconcini1 cup baby spinach1/2 cup loosely packed basil leaves3 tablespoons olive oil1 tablespoon balsamic vinegar2 teaspoons dijon mustard Salt to taste Pepper to taste

Equipment

Cutting boardChef's knife or paring knifeMeasuring cupsMeasuring spoonsTongsWhiskTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a small bowl, combine balsamic vinegar and dijon mustard. While whisking, slowly add the olive oil until fully combined. Season with salt and pepper.

Wash, remove the hull and halve the strawberries. Cut any very large ones into quarters.

Wash and halve the cherry tomatoes.

Combine all ingredients in a bowl and toss until well combined. Season with salt and pepper.