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Berry Caprese Salad (Gluten-Free, vegetarian)
A simple summer salad that packs a punch, perfect for Memorial Day festivities and Summer BBQ dinners!
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Breakfast, Brunch, Salad, Sides
Servings
4
people
Calories
290
kcal
Ingredients
1x
2x
3x
4
cups
strawberries
halved
4
cups
fresh blackberries
8
ounces
fresh mozzarella balls
4
cups
arugula
1
small shallot
sliced
1
Tbsp
extra virgin olive oil
Juice from 1 lime
½
teaspoon
Kosher salt
Small handful of mint leaves
chopped
Prepared Balsamic glaze
to serve (optional)
Instructions
In a large bowl, dress arugula with juice from ½ of the lime, shallot, and ¼ tsp salt and 1 Tbsp extra virgin olive oil.
Lay dressed arugula on a large, shallow serving platter.
Top with berries, mozzarella, and scatter the fresh mint over top.
Finish with ¼ tsp salt, juice from the other half of the lime, and balsamic glaze if using.
Nutrition
Calories:
290
kcal
Carbohydrates:
27
g
Protein:
14
g
Fat:
17
g
Saturated Fat:
5
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Cholesterol:
20
mg
Sodium:
340
mg
Potassium:
548
mg
Fiber:
11
g
Sugar:
15
g
Vitamin A:
800
IU
Vitamin C:
118
mg
Calcium:
302
mg
Iron:
2
mg
Keyword
salad, strawberry
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