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Spring Caprese Salad

VegetarianNo-CookGastro-Pub

Time: 2 hours 50 minutes

Yield: 4 servings

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About

Spring is in the air... we can almost taste it! And you literally can with Spring Caprese Salad! This refreshing and colorful salad is bursting with the flavors of the fresh-start season. Made with juicy strawberries, creamy mozzarella cheese, and fresh basil, this take on a Caprese salad will get you excited for the warmer weather that's just ahead! The addition of balsamic vinegar and brown sugar adds a tangy and sweet note to the mix, which will have you singing whether it's raining outside or not. Spring Caprese Salad is light, healthy, and blooming with everything you want for lunch! Good (and yummy) things are springing your way!

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Ingredients

  • 3 tablespoons white balsamic vinegar
  • 1 small clove garlic, minced
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons olive oil
  • 1/3 cup fresh basil, chopped, plus more, to taste, thinly sliced, for garnish, divided
  • 1 (8-ounce) tub fresh small mozzarella cheese balls
  • 4 cups fresh strawberries, halved

Directions

Step 1 -In a large bowl, whisk the white balsamic vinegar, the minced garlic, the brown sugar, the salt, and the freshly ground pepper until the sugar has dissolved.

Step 2 -Add the olive oil to the balsamic mixture in a slow, steady stream, while whisking constantly, until it is smooth.

Step 3 -Add 1/3 cup of the chopped basil and the mozzarella balls to the dressing and toss to coat.

Step 4 -Cover the dressing and refrigerate it for 2 hours.

Step 5 -Stir the strawberries into the dressing mixture and let it stand at room temperature, stirring occasionally, for 30 minutes.

Step 6 -Garnish the salad with the remaining fresh basil.

Step 7 -Serve.

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