Strawberry Walnut Caprese Salad
yields: 4 servings
Strawberries sub in for tomatoes in this classic summery salad. Paired with mozzarella, basil, and balsamic, a strawberry's sweetness shines. Make the salad filling enough for a main with wild rice, arugula, and toasted walnuts, or sub in your favorite grain, green, and nut!
Ingredients
- 1½ cups cooked wild rice, chilled
- 3 tablespoons extra virgin olive oil, plus more for tossing
- ½ small garlic clove, pressed or minced
- 1 tablespoon good-quality balsamic vinegar
- Pinch each kosher salt and pepper
- 3 ounces baby arugula
- ¼ cup fresh basil leaves, torn or sliced thin
- 4 ounces fresh ciliegine mozzarella, small balls, halved or quartered
- 8 ounces California Strawberries, hulled and sliced
- ¼ cup toasted walnuts, chopped
INSTRUCTIONS
- Prepare the wild rice according to the package directions in advance, chilling or letting it cool to room temperature.
- In a small bowl, whisk together olive oil, balsamic, garlic, salt, and pepper until smooth and homogenous. Taste and adjust to your liking (see note).
- In a large salad bowl, toss arugula with a teaspoon olive oil. Toss in fresh basil and top with mozzarella, sliced strawberries, and toasted walnuts.
- Drizzle with balsamic to taste and finish with another pinch of salt and pepper. Toss before serving.
Video
Notes
This is a super simple balsamic vinaigrette, but each balsamic vinegar is a bit different, so taste and adjust to your liking. You may find you prefer a bit more vinegar, salt, or pepper. Feel free to add ½ teaspoon honey if you prefer it sweeter.
