With nicer May weather arriving and Mother’s day right around the corner, strawberries come to mind. They are one of the first fruits ready each new growing season. And there are so many delightful ways to enjoy them! (With 20 recipes using strawberries posted on Why Go Out to Eat, there are too many to list here! Plug strawberries into the search box on the right to find specific recipes for drinks, desserts, salads, and more.)
Today’s recipe is a mash up of caprese salad and bruschetta. Classically, caprese is tomatoes, mozzarella, basil, and a balsamic vinegar reduction while bruschetta is tomatoes, onions, prosciutto, and cheese in a balsamic vinegar dressing that is served on toasted slices of bread. (Eric is well known for his bruschetta among our friends and families. And caprese is always my salad of choice.) Today’s derivation replaces the tomatoes with strawberries, leaves out the prosciutto, and uses fresh mozzarella for the cheese. Strawberries make a sweeter than the tomato versions of both the caprese and the bruschetta, with the garlic adding back a bit of a savory element. Delicious and seasonal. Enjoy!
Strawberry Caprese Salad
Strawberry Caprese Salad (adapted from southernliving.com) Time Required: 50 minutes, Hands-On Time: 20 minutes, Makes 4 to 6 appetizer servings
Ingredients:
- 3 tablespoons balsamic vinegar
- 1 small garlic clove, minced
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons olive oil
- 1/3 cup chopped fresh basil
- 8 ounces mozzarella, either small balls or chunks
- 4 cups (about 1 pound) halved fresh strawberries
- French bread baguette slices
Instructions:
The prep work: halve or chop the strawberries into bite sized pieces.
Whisk together the balsamic vinegar, garlic, brown sugar, salt, and freshly ground pepper in a large bowl until the sugar is dissolved.
Mix up the dressing.
Add the olive oil in a slow, steady stream, whisking constantly until the mixture is smooth. Then add 1/3 cup chopped fresh basil.
Add the chopped basil to the dressing.
Add in the mozzarella, tossing it all together to coat.
Add in the mozzarella . . .
. . . and mix it well to coat the mozzarella in dressing.
Stir in the strawberries and let it stand at room temperature for 30 minutes, stirring occasionally.
Combine the strawberries with the marinated cheese.
Allow the salad to sit for 30 minutes to meld the flavors.
While the salad marinates, toast the bread slices. Spray or brush them with olive oil and put them under the broiler for 1 -2 minutes, to the desired amount of toastedness.
Toast the bread slices.
Serve the caprese on toasted French bread baguette slices.
Welcome Spring & May!
This is a delicious dish to celebrate this great month! ~Linda
Strawberry Caprese Salad (adapted from southernliving.com) Time Required: 50 minutes, Hands-On Time: 20 minutes, Makes 4 to 6 appetizer servings
Ingredients:
- 3 tablespoons balsamic vinegar
- 1 small garlic clove, minced
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons olive oil
- 1/3 cup chopped fresh basil
- 8 ounces mozzarella, either small balls or chunks
- 4 cups (about 1 pound) halved fresh strawberries
- French bread baguette slices
Instructions:
Whisk together the balsamic vinegar, minced garlic, brown sugar, salt, and freshly ground pepper in a large bowl until the sugar is dissolved. Add the olive oil in a slow, steady stream, whisking constantly until the mixture is smooth. Add 1/3 cup chopped fresh basil and the mozzarella, tossing it all together to coat. Stir in the strawberries and let it stand at room temperature for 30 minutes, stirring occasionally.
While the salad marinates, toast the bread slices. Spray or brush them with olive oil and put them under the broiler for 1 -2 minutes, to the desired amount of toastedness.
Serve the caprese on toasted French bread baguette slices.