Tomatoes might be the traditional fruit for a caprese salad, but strawberries are a summer fruit that also shines when paired with mozzarella, basil, and balsamic vinegar. Strawberries add a dessert-like layer in Chef Christina Machamer’s rendition of this Mediterranean-inspired salad. The perfect appetizer for a summer party or salad course, this strawberry caprese recipe pairs perfectly with Frank Family’s Lewis Vineyard Chardonnay which can easily stand up to the sweetness of the strawberry and to acidity of the heirloom tomatoes.
|4 each||Heirloom tomatoes, cut into bite-sized pieces|
|8 each||Large strawberries, cut into bite-sized pieces|
|8 oz||Fresh Mozzarella or Burrata|
|To taste||Cucumber, cherry tomatoes, fresh basil, garden flowers, olive oil, Italian dressing seasoning, sherry or Moscatel vinegar, aged Balsamic|
- In a large bowl combine tomatoes, strawberries, mozzarella, and cucumbers. Season with salt and fresh ground pepper, pinch of Italian Dressing Seasoning if using, then drizzle with olive oil and either sherry or Moscatel vinegar to taste.*
- Artfully Arrange on a plate, and garnish with fresh basil and edible flowers where available.
- Ingredients can also be skewered and served as summer hors d’oeuvres.
*Moscatel vinegar is a type of sherry vinegar made from dessert wine grapes and aged for 2 years in Oak. When in doubt, Sherry vinegar is a great substitute, but the complexity of this vinegar is unmatched. You can find it at specialty stores or on Amazon.