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This Strawberry Caprese Salad is a gorgeous side salad for summer (or spring) gatherings. Share this beautiful side dish at outdoor gatherings during the in-season fresh strawberry months to highlight them at their best. This twist on the classic is nightshade-free — so no tomatoes, healthier and anti-inflammatory.
This recipe may also be used as a stunning and appealing appetizer. Look for details on this option below.
Strawberry Caprese Salad works beautifully for gluten-free diets, and also for low carb.
Jump to Recipe
What is traditional Caprese Salad
Traditional caprese salad is an Italian salad that combines, and oftentimes layers + fans out: sliced tomatoes, fresh mozzarella, fresh basil, and a simple dressing of olive oil, salt and pepper.
This Strawberry Caprese Salad celebrates the same season: Summer! Because you can’t make this salad with bad tomatoes or bad strawberries and get the same effect.
The salad really shines with in-season beautiful produce — which is what makes you linger and appreciate the flavors in each bite. This is the salad that’s known to make people close their eyes and say, Mmmm, in deep appreciation of good and beautiful food.
Ingredients in Strawberry Caprese Salad
- fresh strawberries
- fresh mozzarella cheese (packed in water) — Use small mozzarella balls, if available, for the best appearance with the size and shape of strawberries
- Choose whichever mozzarella ball size you can find or that you like best: Ovoline (Egg size), Bocconcini (Bite size), Ciliegine (Cherry size) or Perlini (Pearl size)
- fresh basil
- balsamic vinegar — I really love white balsamic vinegar for this salad, but both turn out deliciously. White balsamic is a little sweeter and less acidic, so goes great with strawberries.
- olive oil
- coconut sugar, maple sugar, honey, agave or maple syrup (optional; use low carb liquid allulose for Keto/Low Carb)
- quality salt
How to make Strawberry Caprese Salad
- Combine strawberries, mozzarella cheese and basil in a bowl.
- Whisk together olive oil, balsamic, optional sugar and quality salt in a measuring cup, and pour over salad.
- Serve.
If tolerated, garnish with freshly ground black pepper.
Appetizer option
This recipe can also be served as an appetizer.
In this case, it can be arranged more as composed salad, with the dressing drizzled over, and small forks to one side, or a serving spoon for transferring to little plates.
Make ahead and storage
Strawberry Caprese Salad works well to make ahead. Just wait to dress it until shortly before you plan to serve.
Although it’s best dressed before serving, leftovers are still wonderful. The basil will just not stay as green.
Leftovers keep well for up to 3 days.
Strawberry Caprese Salad (Nightshade-free)
Equipment
- salad bowl
- measuring cup
Ingredients
- 1 lb strawberries fresh, cut into bite-size portions
- 8 oz mozzarella cheese fresh, packed in water and drained -- Use small mozzarella balls, if available, for the best appearance with the size and shape of strawberries
- ½ cup basil fresh
- 3 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar -- I really love white balsamic vinegar for this salad, but both turn out deliciously. White balsamic is a little sweeter and less acidic, so goes great with strawberries. Champagne vinegar also works well.
- 1 teaspoon coconut sugar or maple sugar (optional), or honey (or agave; fine to use maple syrup if you use dark balsamic)
- ½ teaspoon quality salt (+ optional freshly ground black pepper)
Instructions
- Combine strawberries, mozzarella cheese and basil in a bowl. (To make ahead, wait to add the basil until closer to serving time, as shown in photo below.)
- Whisk together olive oil, balsamic, optional sugar and quality salt in a measuring cup, and pour over salad. Serve, garnished with extra leaves of fresh basil.If tolerated, garnish with freshly ground black pepper.
Nutrition
Pin nightshade-free Strawberry Caprese Salad here
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