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Berry Caprese Salad Recipe

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4.2 from 36 reviews

A fresh and vibrant Berry Caprese Salad combining peppery arugula, sweet mixed berries, creamy mozzarella, and fresh herbs, all tossed in a light champagne vinegar vinaigrette and finished with a balsamic glaze drizzle. Perfect as a refreshing appetizer or side dish that bursts with seasonal flavors.

  • Total Time: 15 minutes
  • Yield: 8 servings

Ingredients

Vinaigrette

  • 2 tablespoons champagne vinegar
  • 1 to 2 pinches kosher salt
  • freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Salad

  • 10 ounces arugula or baby arugula
  • 2 to 4 tablespoons fresh basil leaves, torn (plus more for serving)
  • 2 to 4 tablespoons fresh mint leaves, torn (plus more for serving)
  • 12 ounces blackberries, rinsed and patted dry
  • 12 ounces strawberries, trimmed, rinsed and patted dry
  • 6 ounces blueberries, rinsed and patted dry
  • 8 ounces ciliegine mozzarella, cut in half
  • 2 tablespoons balsamic glaze (more or less to taste)

Instructions

  1. Make the vinaigrette: In a small bowl or glass jar, combine 2 tablespoons champagne vinegar, 1 to 2 pinches kosher salt, freshly ground black pepper, and 2 tablespoons olive oil. Secure the lid and shake well or whisk until fully emulsified.
  2. Prepare the salad base: Place 10 ounces of arugula, 2 to 4 tablespoons torn fresh basil leaves, and 2 to 4 tablespoons torn fresh mint leaves into a large bowl. Drizzle the freshly made vinaigrette over the greens and toss thoroughly to coat every leaf evenly.
  3. Assemble the salad: Transfer the dressed arugula mixture to a large serving platter or divide it among individual plates to create your salad base.
  4. Add berries and mozzarella: Evenly top the greens with 12 ounces of blackberries, 12 ounces of strawberries, 6 ounces of blueberries, and 8 ounces of halved ciliegine mozzarella, distributing them to showcase the colors and textures beautifully.
  5. Finish and serve: Drizzle 1 to 2 tablespoons of balsamic glaze over the entire salad for a touch of sweetness and tang. Optionally sprinkle additional freshly ground black pepper and garnish with extra basil and mint leaves before serving immediately.

Notes

  • For best results, use fresh, ripe berries that are properly washed and dried to avoid watering down the salad.
  • The balsamic glaze adds sweetness and acidity; adjust the amount according to your taste preference.
  • This salad is best served immediately to keep the arugula crisp and the berries fresh.
  • Substitute ciliegine mozzarella with fresh mozzarella balls if unavailable.
  • Can be enjoyed as a light lunch, appetizer, or side dish.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/berry-caprese-salad-recipe/