Well my friends, spring has officially turned to summer. We’re a few weeks past solstice, and I can feel the long langorous days warming my bones, shaking the dust out of my head, and filling me with the boundless energy that comes with the seemingly endless days of early summer. And one of my favorite treats of this season is the plucky summer strawberry, whose shoots have just started unfurling across the garden floor. I’ve been enjoying them as an after-dinner sweet, but wanted to make a dish that was wholly and fully about their bright and juicy goodness, and so I put together this little strawberry caprese salad to share with you here.
It’s a simple dish, just containing strawberries, basil, burrata, and a few flavorful drizzles of honey, olive oil, and balsamic. It takes about 15 minutes to put together (less if you’re not cutting the strawberries), and is as nourishing for the eyes as it is for your stomach. There are a few important things to note with this strawberry caprese salad recipe, though.
1—The quality of ingredients will truly make or break this dish. I recommend using Modena balsamic vinegar, which is from Modena, Italy and has a far superior flavor to anything else you can find. 2—Use ripe juicy strawberries that are nice and red through and through. Getting them from the farmer’s market is best! 3—Get nice and creamy burrata, not mozzarella. Burrata is basically a mozzarella that’s stuffed with cream and ricotta, and makes some real “strawberries n’ cream” magic happen on the plate. If you use mozzarella, you miss out on the oozy creamy magic, which is truly a shame.
And if you’re looking for more strawberry goodness, I have quite a few recipes in the archives that will help you put their bright and sweet flavor to good use. Wishing you all a wonderful summer and hope you’re staying safe and well-fed! <3
Strawberry Caprese Salad
- 2 tablespoons quality balsamic vinegar ideally modena balsamic
- 2 teaspoons extra virgin olive oil
- 3/4 teaspoon salt
Strawberry Caprese Salad
- 1 pint strawberries cut in half
- 2 ounces fresh basil leaves
- 12 ounces burrata
- 3 tablespoons honey
- Flake sea salt to taste
- For the dressing, whisk together the balsamic, olive oil, and salt in a small bowl until combined. Set aside.
- In a large bowl, toss together the strawberries and basil leaves. Lay them out on a platter. Cut each burrata ball in half and nestle the burrata onto the platter, cut side facing up. Drizzle with the balsamic dressing, then the honey. Sprinkle with flake sea salt to taste. Serve immediately.