Italian classic gets fruity twist: Strawberry caprese salad debuts

Caprese is one of the most famous Italian salads. It successfully combines three ingredients: tomatoes, mozzarella cheese, and basil. I decided to replace one of them. The transformed salad turned out to be just as delicious. You can even eat it for dessert!

Caprese salad, or Insalata Caprese, is one of the most notable dishes of Italian cuisine. Its colors mirror those of the Italian flag. It's quick to prepare and always tastes restaurant-quality. On hot days, you can enjoy it as early as breakfast because it is pretty filling.

While it is widely known that the salad originates from Italy, the specific place it hails from is also known: the picturesque island of Capri, from which it takes its name. The recipe was created in the 1920s in honor of the King of Italy. Its base always includes slices of tomato, mozzarella, and basil leaves. The whole dish must be drizzled with olive oil, ideally mixed with balsamic vinegar, salt, and freshly ground pepper. Recently, new versions of this salad have emerged.

What if the red ingredient was replaced with something also red? Yes, we're talking about strawberries. We enjoy them during the season, typically in desserts like cakes, pancakes, and other sweet treats. But strawberries also shine in savory dishes. They pair perfectly with mozzarella cheese and basil. According to Kantar research, strawberries were the favorite fruit of Poles in 2019, and this likely hasn't changed much. It's worth the effort to try them not only in their sweet version. The transformed Caprese salad is an excellent way to appreciate how well it tastes in a savory context.

Ingredients:

                      
• 1 and 1/2 cups of strawberries
• 5 ounces of mozzarella (you can use buffalo mozzarella)
• Basil leaves to taste
• 2 tablespoons of olive oil
• 1 teaspoon of balsamic vinegar
• Salt and pepper to taste

Preparation Method:

              
1. Slice the mozzarella and strawberries.
2. Arrange them on a platter, interspersing with basil leaves.
3. Mix the olive oil with the balsamic vinegar and drizzle over the salad.
4. Season with salt and pepper. Serve immediately.