Strawberry Salad with Balsamic

My sweeter take on a classic Caprese salad, this strawberry salad recipe is bursting with flavor from cherry tomatoes, basil, and tangy balsamic.

Strawberry Salad with Balsamic

This strawberry salad recipe comes from our first cookbook, and it’s gotten rave reviews time and time again. Like so many spring and summer salads, it’s a perfect example of how fresh, in-season ingredients can combine to make a delicious dish in no time. This strawberry salad uses under 10 ingredients, but it still has an incredible mix of textures and flavors. The peak-season berries are sweet and juicy, and a handful of soft summer basil adds a surprising fresh accent. Toss in a little cheese and diced avocado for richness, pecans for crunch, and a drizzle of tangy balsamic, and you have a mouthwatering summer meal. Best of all, it comes together in 15 minutes flat!

Strawberry Salad Recipe Ingredients

This strawberry salad recipe is my extra-special take on a Caprese salad. Of course, tomatoes and basil are a match made in heaven, but if you haven’t tried fresh strawberries and basil, you’re in for a treat. To make the base of this salad, I combine all three. Then, I add these simple ingredients:

  • Avocado and fresh mozzarella, for richness and creamy texture
  • Toasted pecans, for a nutty crunch
  • And an easyΒ balsamic reduction, to tie it all together! The tangy balsamic perfectly accents the sweet strawberries.

Combine the berries, tomatoes, basil, avocado, mozzarella, and pecans in a large bowl, and gently toss to coat them in a splash of olive oil. When you’re ready to serve, drizzle the salad with the balsamic reduction and season to taste with salt and pepper. Then, dig in!

Find the complete recipe with measurements below.

Strawberry Salad Recipe ingredients

Strawberry Salad Recipe Variations

Like most salad recipes, this strawberry salad is flexible. Feel free to play with it to use what you have on hand or to suit your individual tastes. Here are a few ideas to get you started:

  • Make it a strawberry spinach salad by tossing in a handful of baby spinach. Arugula would be good too!
  • Use a basic balsamic vinaigrette instead of the balsamic reduction and olive oil.
  • For a vegan version, simply skip the cheese! The avocado adds plenty of creaminess, so you really won’t miss it.
  • Stir in a cup of quinoa or farro to make this salad a full meal.
  • Use peaches instead of strawberries for a late summer variation.
  • Try adding another herb! I love berries + mint.
  • Replace the pecans with a different nut or seed. Toasted walnuts, hazelnuts, sunflower seeds, or even roasted chickpeas would be great here.
  • Swap the mozzarella for crumbled goat cheese or feta cheese to add a savory, tangy element.

Let me know what variations you try!

Strawberry Salad Recipe

Strawberry Salad Serving Suggestions

In my opinion, this strawberry salad recipe can pass as a main or side dish. Paired with veggie burgers, black bean burgers, BBQ jackfruit sandwiches, or portobello mushroom burgers, it’s a fantastic cookout side.

It also makes a lovely summer meal alongside asparagus soup, carrot ginger soup, or gazpacho. If you’re enjoying it on its own, add a slice of crusty bread or homemade focaccia for a fresh and healthy lunch.

More Favorite Salad Recipes

If you love this salad, try one of these summer salads next:

Strawberry Salad with Balsamic

rate this recipe:
5 from 16 votes
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Serves 4
This strawberry salad recipe is perfect for spring and summer! It's bursting with flavor from cherry tomatoes, basil, creamy mozzarella, and tangy balsamic. Skip the cheese to make it vegan.

Ingredients

  • ΒΌ cup balsamic vinegar
  • 1 cup sliced strawberries
  • 1 cup halved cherry tomatoes
  • 1 cup halved mini mozzarella balls
  • 1 ripe avocado, pitted and diced
  • β…“ cup pecans, toasted
  • β…“ cup loosely packed basil, torn
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper

Instructions

  • In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, about 8 to 10 minutes. Set aside to cool.
  • Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans and basil in a shallow bowl or platter. Drizzle with olive oil, and season generously with salt and pepper. Gently toss. Drizzle with the reduced balsamic.

Notes

Make this vegan by omitting the cheese.

 

22 comments

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  1. I love the story behind this salad – and you’re reimagined recipe even more! The simple and fresh ingredients scream grill-side accompaniment .

  2. Neni from travelandlipsticks.com
    06.05.2017

    Love this simple recipe. Perfect for the hot days we’re currently having.

  3. Gorgeous salad! Even though I’ve seen it in your book, I didn’t realize you had a reason behind pairing strawberries and tomatoes. Genius! And I totally know what you mean about the good feelings from a trip staying with you and the stressful parts fading away.

  4. Taylor Filaroski
    06.05.2017

    5 stars
    I made this yesterday out of your cookbook and checked the blog today to see you had posted it! What a coincidence! I love it, and I’m looking forward to the leftovers for dinner πŸ™‚

  5. Danielle
    06.05.2017

    I will likely be making this recipe after a trip to the Farmer’s Market this weekend for fresh tomatoes! Looks so delicious!

  6. I wished I had seen this over the memorial weekend when I was in GA becuase my girlfriend Shelly has an abundance of strawberries and avocado that they received from a farm in GA. I will send her this recipe to try. take care

  7. Kacy from library.uonbi.ac.ke
    06.05.2017

    This is awesome, Thank you

  8. Bea from abeaslife.ca
    06.06.2017

    This salad looks so good! I love the pecan and strawberry combo… such a fresh and tasty summer dish.

    Cant wait to try it! And you pictures are beautiful.

    • Jeanine Donofrio
      06.07.2017

      thanks Bea!

  9. Natalie
    06.06.2017

    5 stars
    So good and so easy!

  10. Elise
    06.06.2017

    5 stars
    Made this beautiful and delicious salad to celebrate a beautiful summer evening. Couldn’t have been easier to make and the hubby LOVED it. Definitely will be adding to our frequent summer recipe list.

    • Jeanine Donofrio
      06.07.2017

      Hi Elise! I’m so glad it’s making it to the rotation πŸ™‚

  11. angala from grapegravy.com
    06.09.2017

    Beautiful salad! can’t wait to try this one

  12. Hi Jeanine, this would fit perfectly in Food on Friday: June under the berry theme. Hope you bring it on over. You’ll find the link towards the top of my sidebar. Cheers from Carole’s Chatter

  13. RACHEL SAMUELIAN
    10.28.2018

    5 stars
    LOVE this recipe! Have made it multiple times when having friends over and such. Delicious!

  14. Morgan R.
    06.14.2019

    Wow this was so good! I subbed strawberries for leftover peaches I wanted to finish up. (Also used balsamic vinaigrette.)
    Great recipe!

  15. Darina
    06.17.2019

    5 stars
    Looks super easy to make and extremely delicious! I would really love to make this at home!

  16. SP from multiplicationwizard.com
    06.23.2019

    5 stars
    This was delicious! I substituted goat cheese for the mozzarella (did not have any), and it was fantastic.

  17. Theresa White
    07.22.2020

    5 stars
    Absolutely delicious!! I added spinach and used a balsamic vinaigrette dressing.

  18. Effie
    08.11.2020

    5 stars
    This salad is so refreshing and tasty! One of our favorites! I add also some chopped fresh mint, but otherwise I follow the recipe. Thank you for this great salad!

    • Jeanine Donofrio
      08.30.2020

      Hi Effie, I’m so glad you enjoyed the salad!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.