Strawberry Walnut Caprese Salad Recipe

Say hello to a summer salad that truly dazzles! The Strawberry Walnut Caprese Salad is an irresistibly fresh take on the classic, bursting with juicy strawberries, creamy mozzarella balls, nutty wild rice, and toasted walnuts, all nestled into a bed of arugula and basil. Dressed up in a tangy balsamic vinaigrette, it’s as delightful to eat as it is to look at!

Ingredients You’ll Need

This Strawberry Walnut Caprese Salad is all about letting simple, high-quality ingredients shine—each one adds its own delicious flair, from color and crunch to creaminess and zing. Here’s what brings it all together:

• Wild rice: Cooked and chilled, it adds nutty flavor and hearty texture as a base for the salad.
• Extra virgin olive oil: The foundation of the vinaigrette, lending fruitiness and richness to every bite.
• Garlic: Just a touch of minced garlic deepens the flavor and provides gentle savory notes.
• Balsamic vinegar: Its tang brings the dressing to life, balancing sweetness from the strawberries.
• Kosher salt and pepper: Essential for seasoning both the vinaigrette and the salad.
• Baby arugula: Peppery greens that offer freshness and a vibrant backdrop to the toppings.
• Fresh basil leaves: Torn or sliced, basil infuses herbal, summery aroma and flavor.
• Ciliegine mozzarella balls: Creamy, delicate, and perfect for soaking up dressing; halve or quarter for extra pop.
• California strawberries: Hulled and sliced, strawberries provide juicy sweetness and irresistible color.
• Toasted walnuts: Chopped and scattered, their toasty crunch makes this salad completely addictive.

Variations

What’s truly marvelous about Strawberry Walnut Caprese Salad is how easy it is to tailor! Feel free to get creative based on what you have in your kitchen, or to suit any dietary needs or flavor cravings.

• Swap walnuts for pecans or almonds: Toasted pecans or sliced almonds work beautifully for nutty crunch.
• Try a different green: Baby spinach, spring mix, or even massaged kale can step in for arugula.
• Go vegan: Omit the mozzarella or use your favorite vegan mozzarella alternative.
• Use another grain: If you don’t have wild rice, try farro, quinoa, or brown rice for a hearty twist.
• Add more fruit: Blueberries, blackberries, or thinly sliced peaches bring another dimension (and color!).

How to Make Strawberry Walnut Caprese Salad

Step 1: Prepare the Wild Rice

Begin by cooking your wild rice according to the package directions—this can be done ahead of time if you like. Allow it to cool to room temperature, or chill it in the fridge. Wild rice brings earthy flavor and toothsome texture, so giving it time to cool will help the flavors meld without wilting your greens.

Step 2: Make the Balsamic Vinaigrette

In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, kosher salt, and freshly cracked black pepper. This is your flavor backbone! Taste and tweak as needed; a dash more vinegar or a pinch of salt can make all the difference, or a drizzle of honey for extra sweetness if you love it that way.

Step 3: Toss the Arugula and Basil

In a generous salad bowl, gently toss the arugula with a teaspoon of olive oil to coat—this keeps the leaves tender and beautifully glossy. Add in the fresh basil leaves: their fragrance will instantly make your kitchen feel like summer in Italy.

Step 4: Assemble the Salad

Scatter the cooled wild rice over the greens, then arrange the halved mozzarella balls, juicy sliced strawberries, and toasted walnuts all around. Each layer adds charm and balance, so take a moment to make it as pretty as you please—it tastes even better that way!

Step 5: Drizzle and Toss

Drizzle your beautiful balsamic vinaigrette over the top, finishing with an extra pinch of salt and pepper. Give everything a thorough but gentle toss just before serving, so every bite is coated in that sweet-tangy, aromatic dressing.

How to Serve Strawberry Walnut Caprese Salad

Garnishes

For finishing touches, don’t hold back! Sprinkle extra torn basil leaves and a few whole toasted walnuts on top just before serving. A drizzle of extra virgin olive oil or an extra swirl of balsamic reduction adds a glossy, irresistible sheen—and makes the Strawberry Walnut Caprese Salad look even more appetizing.

Side Dishes

This salad pairs fabulously with grilled chicken, lemony fish, or rustic bread. It’s also wonderful on its own as a lunch, or as a bright starter for heartier meals like pasta or roasted vegetables. The layers of flavors only get better alongside classic summer fare!

Creative Ways to Present

For parties, serve the salad in clear trifle bowls or on a long platter to showcase the colorful layers—guests won’t be able to resist. For picnics, try portioning into individual mason jars. Or, build the Strawberry Walnut Caprese Salad as crostini appetizers by piling the salad on little toasted baguette slices!

Make Ahead and Storage

Storing Leftovers

If you have extra Strawberry Walnut Caprese Salad, transfer it to an airtight container and refrigerate. It will stay crisp and delicious for about 1-2 days, though the greens are best enjoyed sooner rather than later for maximum freshness.

Freezing

Because of its fresh strawberries, greens, and mozzarella, this salad isn’t a candidate for freezing—those delicate textures just don’t bounce back. For best results, enjoy it fresh or store leftovers in the fridge only.

Reheating

This salad is meant to be served cold or at room temperature. If your leftovers have chilled too much, simply let them sit on the counter for a few minutes before enjoying—no reheating required. The flavors are brightest and the textures most satisfying this way!

FAQs

Final Thoughts

If you’re craving something wholesome, colorful, and memorable, give this Strawberry Walnut Caprese Salad a try. It’s a celebration of fresh flavors—and I truly think you’ll fall in love with every sweet, crunchy, creamy, herb-kissed bite. Let it brighten up your table and your week!

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