Strawberry Salad with Balsamic
Make Strawberry Salad with Balsamic: a fresh, bright salad with strawberries, mozzarella, avocado, toasted pecans, and a glossy balsamic reduction.
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
Step 1: Reduce the balsamic
Warm the balsamic vinegar gently until it concentrates and becomes glossy and syrupy — bring it to a lively simmer, stir briefly, then lower the heat and let it reduce until roughly half its volume, about 8–10 minutes. You want a clingy, lacquer-like syrup that will cool and thicken further off the heat; set it aside to cool completely so it will drizzle like a ribbon rather than a runny stream when added later.
Step 2: Toss the salad components together
Place the sliced strawberries, halved cherry tomatoes, halved mini mozzarella balls, diced avocado, toasted pecans, and torn basil leaves into a shallow mixing bowl. Drizzle with a little extra-virgin olive oil, season generously with sea salt and freshly ground black pepper, and gently toss just until everything is evenly coated — aim for a light, glossy sheen on the fruit and cheese without crushing the avocado. Keep the reduced balsamic nearby for finishing.
Step 3: Drizzle, adjust, and present
Finish by artistically drizzling the cooled balsamic reduction across the tossed salad, then give a small taste and adjust with a final pinch of flaky salt or a crack of pepper if needed. Serve straight from the same shallow bowl so the colors and textures sit naturally together: glistening strawberries, creamy mozzarella, butter-soft avocado cubes, crunchy pecans and bright basil — a bright, fresh salad ready to enjoy.
Notes
- Toast pecans briefly until fragrant but not darkened.
- Reduce balsamic until it coats the back of a spoon for best texture.
- Add avocado and balsamic just before serving to keep the salad fresh.
- Store reduced balsamic in a sealed jar in the refrigerator for up to two weeks.
- Use ripe, fragrant strawberries for maximum flavor.