Strawberry Caprese Salad with Brown Butter Balsamic Vinaigrette
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Cook time: 
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Serves: Serves 4
This strawberry caprese salad is an update on a classic, but made even more refined with the addition of a brown butter balsamic vinaigrette.
  • 2 cups sliced strawberries (cut them in a variety of sizes)
  • 1½ cups halved cherry tomatoes
  • 4 ounces fresh mozzarella, diced
  • 2 tablespoons butter
  • 2½ tablespoons balsamic vinegar
  • 1½ teaspoons honey
  • ¼ teaspoon dijon mustard
  • Salt & Pepper
  • ¼ cup basil leaves
  1. Toss strawberries, tomatoes and mozzarella together. Spread on a platter.
  2. In a small skillet, melt butter over a medium-high heat. Once the butter starts to bubbly and turn slightly brown on the edges, swirl the pan in a circular motion until the butter is browned and smells nutty. Remove from heat and transfer to a small dish to cool until room temperature.
  3. In a small ramekin or bowl, whisk balsamic vinegar, honey and dijon together. Slowly whisk in room temperature butter. Season with salt and pepper.
  4. Drizzle vinaigrette over salad mixture. Sprinkle with basil leaves.
*Butter will solidify if you make the dressing too far in advance, just pop it into the microwave for a few seconds until it re-melts.
Recipe by Cooking for Keeps at