Recipe
Summer Mixed Berries Caprese Salad Free Recipe by Kristin Omdahl
Aug
Summer Mixed Berries Caprese Salad Free Recipe by Kristin Omdahl
If tomatoes are technically a fruit, I wanted to explore what would happen if you swapped this fruit for other fruits in one of my family’s favorite salad recipes: Caprese Salad. Traditionally, I make caprese salad with tomatoes, fresh mozzarella cheese, basil, balsamic vinegar, extra virgin olive oil, and salt & pepper.
In this recipe, I swapped out the tomatoes for fresh berries: strawberries, raspberries, blackberries and blueberries. And I added fresh mint leaves but omitted the salt and pepper. The variety of colors here makes such a gorgeous feast for the eyes. But the real bonus is that it is absolutely delicious, too.
This gorgeous summer salad is delicious, healthy and takes only minutes to prepare. Make it for a quick side dish, a main course, or a beautiful dish to pass at your next BBQ party or brunch.
What you will need:
- 2 cups fresh strawberries, stemmed and quartered
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 1 cup fresh raspberries
- 8 oz fresh mozzarella balls
- 1/4 cup fresh basil leaves, chopped
- 2 TBSP fresh mint leaves, chopped
- drizzle of balsamic glaze
- drizzle of extra virgin olive oil (optional)
Instructions:
- Gently mix berries, cheese, basil, mint and olive oil together in a large bowl. Be gentle and careful so you don’t break up the berries. Drizzle balsamic glaze over the top. Serve immediately.
Enjoy! xoxo, Kristin
Note: This salad will keep up to 24 hours refrigerated.
Browse more of Kristin Omdahl’s delicious recipes HERE
This looks great:) Will be making it this week for sure! Have some new balsamic I want to try out.
Thank you!
Loving the salad:) Having it with my chicken for dinner. A wonderful change of pace! Only thing I left out was the mint (didn’t have any on hand). Thanks for the great recipe:)
Wonderful!