What the Heck Is This?
Okay, so imagine your classic caprese salad got invited to a backyard brunch and decided to bring a plus one (or two). This beauty is what happens when creamy avocado and sweet, juicy strawberries crash the mozzarella-and-tomato party. Tossed with fresh basil, a drizzle of olive oil, and a tangy balsamic glaze—this salad is sunshine on a plate. It’s fresh, vibrant, and fancy without trying too hard. Also? It takes like 10 minutes. Boom.
Why You’ll Love It
- Super quick—like, “I’m starving and it’s hot” quick
- That sweet-savory combo is chef’s kiss
- No cooking required (aka no sweating over a stove)
- Looks like it came straight from a food magazine
- Great as a side, a starter, or a main if you toss in some grilled chicken
- Even picky eaters are like “wait, what’s in this?!” in a good way
The Good Stuff You’ll Need
- 1 cup sliced strawberries (go for ripe and juicy)
- 1 cup halved cherry or grape tomatoes
- 1 cup mini mozzarella balls, halved
- 1 ripe avocado, diced (don’t wait too long or it’ll ghost you)
- 1/3 cup fresh basil, torn or chopped
- Extra-virgin olive oil, for drizzling
- Sea salt & freshly cracked black pepper
For the Balsamic Glaze:
- 1/4 cup balsamic vinegar (that’s it!)
- Shortcut option: Use store-bought balsamic glaze (no shame, we all do it sometimes)
Let’s Do This
Step 1: Make It Fancy
Pour the balsamic vinegar into a small saucepan. Bring it to a gentle simmer, then lower the heat and let it reduce until it’s thick and syrupy—about 8–10 minutes. Let it cool. (Or skip this and squeeze the bottle of balsamic glaze like the boss you are.)
Step 2: Assemble the Goodness
In a shallow bowl or on a serving platter, layer the strawberries, tomatoes, mozzarella, avocado, and basil like you’re building edible art.
Step 3: Dress It Up
Drizzle the whole thing with olive oil. Sprinkle generously with salt and pepper. Give it a gentle toss or leave it layered and rustic. Finish with a generous drizzle of that balsamic reduction.
Step 4: Devour
Serve immediately. Snap a pic first—you’ll want to remember this one.
Make It Extra
- Add toasted pecans or pine nuts for crunch
- Swap basil for mint if you’re feeling fancy
- Add a handful of arugula or baby spinach to bulk it up
- Serve it with grilled chicken or salmon for a full meal
- Want a creamy element? Drizzle with a little honey-whipped goat cheese
Storage Notes
This salad is best fresh, but you can slice and prep everything ahead except the avocado (nobody wants brown mush). Assemble just before serving for max freshness.