When I first saw this recipe, I knew it would lead to something good. I love making caprese salad during the summer and I liked the idea of subbing in strawberries. They’re juicy and sweet and pair well with the tangy basil and the salty mozzarella.
Two important notes about this dish: One, ingredients matter. I got fresh basil and mozzarella at the farmers’ market on Sunday and they were game-changers. I’m sure the dish would still taste good if you used the store brand mozzarella and don’t spend half your day at the market like I do. But if you have time and a little extra cash, spring for the good stuff.
Another important note is about the pesto. I’ve stopped using an exact recipe and I kind of just throw everything in a food processor and call it a day. I’ve tried to recreate a recipe for you below, though, because I know that not using a recipe is daunting for some people.
ANYWAY. Enjoy this salad. It’s easy, fresh, delicious and oddly comforting. Maybe I’m just suffering from minor heat stroke but either way, I think it’s worth making.
Here’s a tune to get you on your way.
Strawberry Caprese Salad (from me, to you)
for the pesto:
1 bunch fresh basil
1 clove of garlic
1/2 cup pine nuts
juice of half a lemon
1/2 cup-1 cup olive oil, or more depending on how thin you want the pesto
salt and pepper to taste
for the salad:
2 cups of strawberries, stems removed and sliced into rounds
2 balls of mozzarella, sliced relatively thin into rounds
Combine the ingredients for the pesto in a large food processor and pulse on high until smooth, adding extra olive oil if needed. Set aside.
Assemble the strawberries and mozzarella slices on a plate. Drizzle with pesto and top with some fresh basil leaves. Enjoy!