Strawberry Tomato Caprese Salad

Strawberry Tomato Caprese Salad is a simple but spectacular dish packed with bright summer flavors. It is made with tender baby spinach, ripe cherry tomatoes, mozzarella cheese balls, fresh basil and juicy strawberries.

I also love this Spinach Strawberry Feta Salad.

The best Strawberry Tomato Salad

Is there anything better than a fresh Caprese salad with a crusty baguette on a lazy summer night when you don’t feel like cooking? Thick-sliced sun-ripened tomatoes, creamy mozzarella slices, fragrant basil leaves all combined on a platter with a drizzle of extra virgin olive oil and thick balsamic reduction is an essential summer dinner at my house as soon as the tomatoes in my garden are abundant.

Since it’s not quite tomato season yet here in Maine, I wanted to create a different version of the classic Caprese salad that uses what’s ripe and juicy right now – strawberries. The effect is a wonderful combination of flavors and textures in an unexpected but absolutely delicious spinach-based salad. Give it a try and dazzle your guests with this dish at your next cookout. It looks fabulous and tastes even better!

Try this Orzo Salad with Pesto for another caprese-inspired salad! Or, if you're looking for more summer dinner ideas, try Lecho {Tomato Pepper Stew}.

How to make balsamic reduction at home

All you need is balsamic vinegar and a small pot. The best vinegar to use is Aceto Balsamico di Modena (balsamic vinegar from the Modena region). Simply pour 1 cup of balsamic vinegar into the pot, bring to boil, then reduce the temperature and simmer for about 15 minutes. You should reduce the amount to ½ cup or less to make sure it’s nice and thick. Cool completely before using (it will thicken more as it cools).

Make ahead and meal prep tips

You can make this salad ahead by arranging the greens, tomatoes, strawberries, mozzarella and basil leaves on a platter or in a bowl and place in the fridge until ready to serve. Drizzle with olive oil and balsamic reduction right before serving. For meal prep, divide the undressed salad between airtight containers and store in the fridge for up to 4 days. Dress with oil and vinegar when serving.

Variations and substitutions

As with most salads, there is no right or wrong way to make this one. Make it your own taking what you already have in your pantry, or what’s in season in your garden (or at the farmers market) right now. Here are some ideas to inspire you:

• If you are not a fan of tomatoes, just add more strawberries and skip tomatoes all together.
• Add blueberries instead of strawberries. I’ve made this version of Caprese salad for Memorial Day or 4^th of July because of its red, white and blue color scheme.
• Swap the spinach for baby arugula or use a spinach-arugula mix.
• Sweet and juicy peaches are another great replacement for strawberries, especially when they are in season.
• If you want to, add some thinly sliced red onion.
• Avocado is another great addition to this salad.
• If you don’t have mozzarella pearls, you can use feta cheese or crumbled goat cheese. It won’t taste like a classic Caprese anymore but both feta and goat cheese will taste great when paired with strawberries and cherry tomatoes.
• Having a hard time finding mozzarella pearls? Just chop up regular mozzarella cheese ball into bite size pieces. 
• If you don’t have fresh basil, swap it for fresh mint leaves.
• Add nuts for an extra protein boost and a nice crunch. I recommend chopped walnuts or pecans, or sliced almonds. Pine nuts (which are actually seeds) or sunflower seeds will also work.
• Add cooked chicken breast if you’re looking to make this into a more substantial dinner salad.