I took the kids to pick strawberries this year. We had a blast. We were looking for the biggest, reddest strawberries. Oh and also strawberries shaped like butts. LOL. When I went to pay for what we had picked, I had to confess that he needed to weigh my children and add that to the total as well, since the evidence was all over them. Of course that’s all part of the fun of picking your own fruit…sampling the goods!
We accidentally walked out with 10 lbs of strawberries. And then I needed to figure out how to use them creatively and efficiently. Since KB isn’t much of a fruit eater. So of course I made the usual suspects. Strawberry shortcake and strawberry jam. But then I decided to throw together a strawberry caprese salad for dinner and I was 50/50 on whether or not it would go over well with KB. But what do you know, he had seconds!
In a medium bowl, combine strawberries, mozzarella cheese, basil, and green onions.
Add salt, pepper and olive oil. Mix to combine.
Drizzle with balsamic reduction. Serve and enjoy!
2 lbs strawberries, cut into bite sized pieces
8 oz fresh mozzarella, cubed
3 green onions, chopped
1/4 cup basil, finely chopped
2 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
balsamic vinegar reduction **
In a large bowl, combine strawberries, mozzarella, green onions, and basil. Add olive oil, salt and pepper. Mix to combine. Drizzle with balsamic reduction. Serve and enjoy!
**To make a balsamic vinegar reduction, take a cup of balsamic vinegar and simmer over medium-low heat until it becomes thick and syrupy. Or you can buy it in the store for convenience.