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.