Google Amy's Cooking Adventures: Strawberry Caprese Salad
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Friday, July 22, 2016

Strawberry Caprese Salad


Yummy summer salad alert!

Oh and another book review too.

I requested a copy of Here’s to Us by Elin Hilderbrand from the library when I found out that one of the bloggers I follow had developed recipes to be included in the novel.  The book seemed interesting enough and it’s always fun to see book inspired recipes, so I dove right in.


However, the “light summer read” was anything but.  While it was a quick read for such a long book, it was anything but light.  There was death, betrayal, affairs, and serious drug addiction.  It was a very heavy book.  And there were only 4 recipes included in the whole 400+ page book – and I didn’t even like them!  Sad panda.

You can get my whole book review and the synopsis of the book over here on GoodReads – I’m terrible as writing synopses, I mean, why rewrite what someone already wrote (and probably better than I did), right?

But I was determined to make something inspired by the book.  Thankfully, a couple of the main characters were chefs, so quite a lot of food was mentioned in passing, including a Strawberry Caprese Salad.


Initially, I considered making a true caprese, consisting of strawberries (in lieu of tomatoes), basil, mozzarella, and balsamic vinegar.  But then I got a good look at my garden and all of the salad greens that were ready for picking and decided to make it a lettuce salad as well.  And I found a recipe for a honey-balsamic reduction that was absolute perfection!

This was a winning salad!  I love salads anyway, so I’m always happy when I find another that I can add to my lunch rotation!



Strawberry Caprese Salad
Adapted from Bojon Gourmet

Balsamic Reduction
1/3 cup balsamic vinegar
2 tbsp honey

Salad
2 cups spring greens
½ cup sliced strawberries
¼ cup blackberries
2 tbsp mozzarella cheese, cubed
1 tbsp chopped walnuts
1 tbsp fresh basil, sliced


Place the balsamic vinegar and honey in a small saucepan over medium heat.  Cook until reduced to about 4 tablespoons.  The reduction will be thick and syrupy (it will thicken more as it cools).  Cool to room temperature.

Place the greens in a bowl.  Top with berries, cheese, walnuts, and basil.  Drizzle with balsamic reduction and serve.

Makes 1 salad with leftover balsamic reduction.


Want more?  Try these delicious salads!

Greek Salad with Gyro Style Pork


Frito Salad


Spinach-Strawberry Salad with Candied Pecans


BBQ Chicken Salad





I am linking this recipe to July Foodies Read, hosted by Heather at Based on a True Story.


2 comments:

  1. Sorry the book wasn't a winner but this salad sure appears to be.

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  2. This comment has been removed by a blog administrator.

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