Strawberry Caprese Salad
Spring is officially here! The kids took the golf cart out on the farm for a cruise and came back with a beautiful bowl of Eckert’s strawberries!! I was one happy momma.After a quick rinse, we sliced the little red beauties and served them over custard immediately. Yummo!! Later in the afternoon, I tossed together this bright and cheery spring salad for dinner. I love to make Strawberry Caprese Salad with Aunt Helen’s Sweet Vinaigrette Dressing. This recipe is a sweet twist on the traditional Caprese Salad that uses tomatoes, basil and mozzarella.
If you find yourself without Aunt Helen’s Dressing, this recipe for blush vinaigrette will work too: In a jam jar, combine 1/3 cup red wine vinegar and ¼ cup each fresh lemon juice, granulated sugar and canola oil. Shake well.
We will have our strawberries for sale in the store very, very soon! Be sure to check our crop update box on our website for the most up to date info:
Eat well this spring,
- 8 oz farfalline pasta, or other very small pasta
- 6 to 8 cups fresh strawberries, hulled and halved
- 8 ounces fresh mozzarella pearls, or 1 large mozzarella ball, cubed
- ½ cup fresh snipped basil
- ½ cup fresh snipped parsley
- 1 cup Aunt Helen’s Sweet Vinaigrette Dressing
- Kosher salt and pepper to taste
- Cook pasta until al dente following package instructions. Drain pasta and immediately rinse with cold water to stop pasta from further cooking. In a large bowl, toss pasta with strawberries, mozzarella, fresh basil and parsley. Drizzle dressing over salad. Gently toss. Add salt and pepper to taste. If making a day or two ahead, reserve fresh basil and strawberries, adding about 2 to 3 hours before ready-to-serve. Makes about 8 to 10 servings.