Strawberry & Mozzarella Salad

This salad is what happens when caprese meets a fruit bowl. Sweet, ripe strawberries replace the usual tomatoes, paired with cubed mozzarella and basil in the classic Italian trio. The whole thing sits on a base of crisp romaine to give it some crunch and turn a side dish into a real salad.

The split-dressing technique is worth noting. Half the balsamic vinaigrette dresses the lettuce, the other half coats the strawberries separately. That way the berries pick up just enough acid to amplify their sweetness without bleeding red syrup all over the bowl.

Basil cut in chiffonade ribbons rather than chopped keeps the leaves vibrant green and spreads their perfume across every bite. Assemble right before serving so the strawberries don’t macerate into mush.

Kitchen Tips

• Use the ripest strawberries you can find. Pale, underripe berries taste watery and won’t work in this salad.
• Stack and roll basil leaves into a cigar shape before slicing crosswise for clean, fast ribbons.
• Use fresh mozzarella packed in water, not the pre-shredded kind, for a creamy bite.
• A drizzle of aged balsamic glaze over the top adds extra sweetness and visual pop.

Variations

• Swap romaine for baby arugula or a peppery mesclun mix.
• Add toasted sliced almonds or chopped pistachios for crunch.
• Finish with prosciutto ribbons or grilled chicken for a main-course salad.