Pre-dinner party, I had the ladies over only for movie watching and book chatting. I decided to offer snacks during this time which, in retrospect may have slightly overshadowed the early dinner. However, this particular appetizer was so delicious I am glad I made it. It has all the same flavors you love about tomato caprese with a twist!
I made this in the morning and let it sit about 30 minutes before serving. Make this for your next party!
I followed this recipe exactly and served it over baguette slices that I toasted in the oven for about 4 minutes at 350.
Strawberry Caprese Salad
makes 4-6 servings
2 Tablespoons white balsamic vinegar
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon light brown sugar
1 Tablespoon honey
1 small garlic clove, finely minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 Tablespoons extra virgin olive oil
1/3 cup torn fresh basil, plus more for garnish
8 ounces small mozzarella pearls/balls
1 pound fresh strawberries, halved or quartered if large
In a large bowl whisk together the vinegar, lemon juice, brown sugar, honey, garlic, salt and pepper, until the
brown sugar is dissolved. In a slow and steady stream, whisk in the oil until emulsified. Add the basil and
mozzarella, tossing to coat. Cover and chillfor 2 hours. Add the strawberries and let stand at room temperature for 30 minutes; stirring occasionally. Serve over toasted baguette slices.
Printed from thegalleygourmet.net