Berry Caprese Salad is stunning, festive and a fun take on a classic! Peppery arugula, herbs are lightly dressed and topped with berries, mozzarella and drizzled with balsamic glaze. Serves 4 to 8+ depending.
I could eat caprese everything all summer long.
Summer fresh produce, herbs and mozzarella cheese drizzled with balsamic glaze?! What’s not to love?
And this berry caprese salad just so happens to be the latest and greatest. It starts with a favorite champagne vinaigrette that just so happens to be super simple as well. Drizzle that over arugula (or baby arugula) tossed with torn basil and mint and pile it all onto plates or one singular platter. Top the dressed arugula with lots of fresh berries, fresh mozzarella cheese and drizzle it all with the real star of the show, balsamic glaze.
I love it served with grilled bread and have also served it with grilled chicken breasts, shrimp or salmon.
To Make This Berry Caprese Salad You Will Need:
for the vinaigrette:
- champagne vinegar – A lighter vinegar that can be fruity, floral and with hints of vanilla.
- kosher salt – To flavor the vinaigrette and balance any sweetness.
- freshly ground black pepper – This will add some subtle bite and flavor.
- olive oil – This adds richness and will round out the dressing.
for the salad:
- arugula – A fresh leafy green that is slightly bitter and peppery.
- basil – Will add a fresh herbaceous flavor.
- mint – Mint brings a bright, bold flavor.
- blackberries – The more ripe the sweeter the blackberry.
- blueberries – Firm blueberries are always best.
- strawberries – Try to use locally grown or organic for the best flavor.
- ciliegine mozzarella – Cherry-size balls of fresh mozzarella.
- balsamic glaze – Reduced balsamic vinegar is sweet and syrupy.
Make The Dressing:
In a glass, jar or bowl, measure and add 2 tablespoons champagne vinegar, a few pinches kosher salt, freshly ground black pepper and 2 tablespoons olive oil. Whisk or stir with a for to combine.
Build The Salad:
Place 10 ounces arugula (or baby arugula) in a large bowl. Use your hands to tear up roughly 2 to 4 tablespoons each fresh mint and basil leaves. I always just eyeball this.
Give the champagne vinaigrette a quick stir before pouring it over top.
Use tongs to gently toss until coated evenly.
Transfer dressed arugula to a large platter or serving plates.
Top with 12 ounces blackberries, 12 ounces strawberries and 6 ounces blueberries. Then scatter with 8 ounces (halved) ciliegine mozzarella.
Drizzle reduced balsamic vinegar (aka balsamic glaze) over top.
I like to add extra basil, mint and freshly ground black pepper on top as well.
A festive salad for the coming holiday weekend or just an all around stunning spring and summertime salad.
This is such a simple salad that’s perfect for those last minute throw together meals! The fresh berries with the burst of fresh herbs, creamy mozzarella and tangy sweet glaze is ridiculously good!
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Berry Caprese Salad
Ingredients
FOR THE VINAIGRETTE:
- 2 tablespoons champagne vinegar
- 1 to 2 pinches kosher salt
- freshly ground black pepper
- 2 tablespoons olive oil
FOR THE SALAD:
- 10 ounces arugula or baby arugula
- 2 to 4 tablespoons fresh basil leaves, torn (more or less to taste), plus more for serving
- 2 to 4 tablespoons fresh mint leaves, torn (more or less to taste), plus more for serving
- 12 ounces blackberries, rinsed and patted dry
- 12 ounces strawberries, trimmed, rinsed and patted dry
- 6 ounces blueberries, rinsed and patted dry
- 8 ounces ciliegine mozzarella, cut in half
- 2 tablespoons balsamic glaze, more or less to taste
Instructions
MAKE THE VINAIGRETTE:
- In a small bowl or glass jar, measure and add in the vinegar, salt, pepper and olive oil. Secure the lid and shake or whisk to combine.
MAKE THE SALAD:
- Add arugula, basil and mint into a large bowl. Drizzle with dressing and toss well to coat.Transfer dressed arugula to a large platter or individual serving plates.
- Top with berries, mozzarella and some extra basil and mint.
- Drizzle with 1 to 2 tablespoons balsamic glaze and add a little extra freshly ground black pepper if desired.
Notes
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