Strawberry Salad with Balsamic and Basil Recipe
A refreshing and flavorful strawberry salad perfect for spring and summer, featuring sweet strawberries, juicy cherry tomatoes, creamy mozzarella, ripe avocado, toasted pecans, and fresh basil, all brought together with a homemade balsamic reduction and a drizzle of extra-virgin olive oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 cup sliced strawberries
- 1 cup halved cherry tomatoes
- 1 cup halved mini mozzarella balls
- 1 ripe avocado, pitted and diced
- ⅓ cup pecans, toasted
- ⅓ cup fresh basil leaves, torn
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
Balsamic Reduction
- ¼ cup balsamic vinegar
Instructions
- Make the Balsamic Reduction: In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir occasionally to prevent burning. Once it reaches a simmer, reduce the heat to low and let it gently simmer until it thickens and reduces by half, approximately 8 to 10 minutes. Remove from heat and set aside to cool.
- Assemble the Salad: In a shallow bowl or platter, combine the sliced strawberries, halved cherry tomatoes, halved mini mozzarella balls, diced avocado, toasted pecans, and torn basil leaves. Drizzle generously with extra-virgin olive oil then season with sea salt and freshly ground black pepper.
- Toss and Serve: Gently toss the salad ingredients to evenly distribute the flavors. Finally, drizzle the cooled balsamic reduction over the top just before serving to add a tangy sweetness that complements the fresh ingredients.
Notes
- Make this salad vegan by omitting the mozzarella cheese.
- To toast pecans, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
- The balsamic reduction can be prepared ahead of time and refrigerated; bring to room temperature before drizzling.
- Use ripe but firm avocado to prevent mushiness in the salad.
