This Strawberry Salad with Balsamic is a vibrant blend of sweet, tangy, and savory flavors that’s as refreshing as it is satisfying. Juicy strawberries mingle with crisp greens, creamy cheese, and crunchy nuts, creating a symphony of textures in every bite.
The rich balsamic glaze adds a luxurious depth, tying it all together beautifully. Perfect for a quick lunch or a light dinner, this dish comes together in just 20 minutes, making it ideal for busy days.
With its bright colors and bold flavors, this salad feels like a celebration of summer on a plate. The sweetness of the strawberries balances the tangy balsamic, while the creamy cheese adds a smooth contrast.
It’s a dish that’s as nourishing as it is indulgent, offering a burst of freshness in every forkful. Whether you’re hosting a gathering or treating yourself, this recipe is sure to impress without demanding hours in the kitchen.
Fresh & Flavorful Ingredients
- ¼ cup balsamic vinegar (for a tangy reduction)
- 1 cup sliced strawberries (fresh and ripe)
- 1 cup halved cherry tomatoes (use heirloom for extra color)
- 1 cup halved mini mozzarella balls (or substitute with feta for a tangier flavor)
- 1 ripe avocado, pitted and diced (add just before serving to prevent browning)
- ⅓ cup pecans, toasted (walnuts or almonds work too)
- ⅓ cup fresh basil leaves, torn (or use mint for a refreshing twist)
- Extra-virgin olive oil, for drizzling (use a high-quality oil for best flavor)
- Sea salt and freshly ground black pepper, to taste
Simple Steps to a Stunning Salad
- Reduce the balsamic vinegar: In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, about 8 to 10 minutes. Set aside to cool.
- Assemble the salad: Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans, and basil in a shallow bowl or platter.
- Season and toss: Drizzle with olive oil and season generously with salt and pepper. Gently toss to combine.
- Finish with balsamic: Drizzle the reduced balsamic vinegar over the salad just before serving.
Perfect Pairings: Serving Suggestions
This Strawberry Salad with Balsamic is a versatile dish that pairs beautifully with grilled chicken, shrimp, or even a crusty baguette for a light meal. For a summery spread, serve it alongside a chilled gazpacho or a glass of crisp white wine. It’s also a stunning addition to brunch menus—think quiche or avocado toast!
Mix It Up: Recipe Variations
Feel free to get creative with this salad! Swap the pecans for walnuts or almonds, or add a handful of arugula for a peppery kick. If you’re not a fan of mozzarella, try crumbled feta or goat cheese for a tangy twist. For a heartier version, toss in some grilled tofu or quinoa.
Time-Saving Tips for Busy Cooks
To save time, prepare the balsamic reduction ahead of time—it keeps well in the fridge for up to a week. You can also pre-slice the strawberries, tomatoes, and avocado (just toss the avocado with a bit of lemon juice to prevent browning). Toast the pecans in bulk and store them in an airtight container for quick use.
Storage and Freshness Tips
This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day. Keep the balsamic reduction separate and drizzle it just before serving to maintain the salad’s texture. Avoid freezing, as the avocado and mozzarella won’t hold up well.
Equipment You’ll Need
A small saucepan is essential for reducing the balsamic vinegar, and a sharp knife will make slicing the strawberries, tomatoes, and avocado a breeze. A shallow serving bowl or platter works best for tossing and presenting the salad. If toasting pecans, a small skillet or baking sheet will come in handy.
Strawberry Salad with Balsamic
Ingredients
- ¼ cup balsamic vinegar
- 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
Instructions
- In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, about 8 to 10 minutes. Set aside to cool.
- Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans, and basil in a shallow bowl or platter. Drizzle with olive oil and season generously with salt and pepper. Gently toss.
- Drizzle with the reduced balsamic.