Juicy summer strawberries, ripe avocado, creamy fresh mozzarella, and fresh basil get drizzled in a balsamic reduction and piled high on toast. This simple salad is sweet, tangy, and so satisfying on a hot summer day.
We went strawberry picking last weekend and picked 10 pounds of the tiniest, most delicious strawberries ever. Most of them are already in the freezer waiting to become smoothies and desserts later in the summer, but the rest became Caprese salads. I have to do some major rearranging of our freezer, because we’re planning to pick another 25+ pounds before strawberry season is over. 
If you’ve only ever had the classic tomato, basil, mozzarella Caprese salad, you have to try it with strawberries. Yes, you really have to. I’m mandating it. Sweet, juicy strawberries are balanced by the tangy balsamic vinegar, making for a savory-sweet meal that’s absolutely irresistible. Life changing, even. Don’t get me wrong- I’m crazy in love with warm, fresh heirloom tomatoes straight from the vine, but strawberries are a whole different animal. 
This salad is the epitome of easy, wholesome food, and yet it is one of the meals I crave most often in the summer months. It tastes like a vacation (bonus- I am on vacation!!) and despite its simplicity, never fails to impress guests. You can eat it with a fork like a sophisticated person, or pick up the toast and chow down like I do. A glass of rose on the side is optional, but highly recommended to complete the summer vacation experience. 
Whether you’re on vacation or not, this salad is exactly what your summer afternoons need. It feels like a meal because of the toast, but is light and refreshing enough that you won’t feel weighed down from a huge meal on a hot, sticky summer day. If you’ve never had a freshly picked strawberry, you need to get your hands on some ASAP. Be warned, though, it will ruin all other strawberries for you, and cause you to long for strawberry season every year.
If you give this recipe a try, let me know how it turns out! Leave a comment below, or tag me #bakedgreens on Instagram so I can see all your beautiful summer strawberries!
Strawberry & Avocado Caprese Salad
Ingredients
- 1 ripe avocado diced
- 1 8- ounce ball of fresh mozzarella diced
- 1 pint of fresh strawberries tops removed and sliced
- a handful of fresh basil roughly chopped (about 10 leaves)
- 1/4 cup balsamic vinegar
- 2 Tablespoons olive oil
- a pinch of salt & pepper
- 2 slices of bread optional (I cut slices off a multigrain loaf; use your favorite!)
Instructions
- 1. Make the balsamic reduction: Put a small saucepan over medium-high heat, and add balsamic vinegar. Let vinegar bubble for about 5 minutes, or until it has reduced by half and is much thicker. Turn off the heat, and add oil, salt, and pepper. Set aside.Take out two plates.
- 2. Toast bread, if using it, then put one slice of toast on each plate. Cover each slice of bread with about half of the strawberries, avocado, mozzarella, and basil. Drizzle each with about half of the balsamic reduction.
- 3. Eat the salad with a fork, or pick up the toast and eat it like a giant piece of bruschetta.
Notes