Having a farm share combined with living super close to a bunch of you-pick produce farms has really upped my lunch game. I have been obsessed lately with coming up with fun salads, so I can focus on eating fresh local foods (one of my yearly goals)! With berry season ramping up, I’ve been loving this summer strawberry caprese salad.
There is just something about adding sweet, dark, local strawberries to the already super fresh caprese salad. They are already a staple to pair with basil or balsamic vinegar, so why not? It takes this classic salad and elevates it with an element of fun!
The key here is that you have the best possible ingredients to build your salad. Make this when strawberries and tomatoes are in season (that’s right now in Upstate NY, but may be earlier or later where you live). If you can keep plants alive, there is a huge difference between freshly cut basil and store bought. Trust me.
Use high quality balsamic vinegar and extra virgin olive oil. Freshly crack the black pepper. If you have access to a local dairy, you can even find some fresh, locally made mozzarella cheese.
This salad will still be delicious if you buy everything from the grocery store, but it’s truly designed to highlight the early summer produce. Source locally when you can to take it from great to excellent!
Strawberry Caprese Salad
- 1.5 cups Mixed Greens (dark and leafy greens work best)
- 1/3 cup Strawberries hulled and halved if large
- 1/3 cup Cherry or Grape Tomatoes halved
- 2 oz Mozzarella Cheese torn into 1 inch pieces
- 5-6 Basil Leaves
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Balsamic Vinegar
- Freshly Cracked Black Pepper
- Add the greens to a large bowl, and topped with the strawberries, tomatoes, cheese, and basil.
- Add the oil and vinegar, and toss using a spoon and fork until well coated. Crack some black pepper on top, and serve immediately.