Home Kitchen Berry Caprese Salad

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 only so happens to be the latest and greatest. It starts with a regular champagne vinaigrette that only so happens to be truly 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.

Worth keeping it served with grilled bread and have also served it with grilled chicken breasts, shrimp or salmon.

To cook this Berry Caprese Salad Gather:

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 dependable.
• strawberries – Try to use locally grown or organic for the dependable flavor.
• ciliegine mozzarella – Cherry-size balls of fresh mozzarella.
• balsamic glaze – Reduced balsamic vinegar is sweet and syrupy.

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.

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 only eyeball this.

Give the champagne vinaigrette a short 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 simply an all around stunning spring and summertime salad.

This is such a simple salad that’s reliable 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!

Click Here for more salad recipes! and Click Here for all things caprese!

Enjoy! And if you give this Berry Caprese Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!