Welcome to Kelly’s Kitchen! Today I have a quick and easy fruit salad that is just the ticket if you’ve been invited to a Fourth of July potluck last minute. It’s also a perfect summer side or dessert. It’s not only easy, but it’s also flavorful and satisfying without being overly sweet. The original version of this recipe calls for mozzarella pearls, since this Strawberry Rosé Caprese is a take on a traditional Caprese salad, today, I am making this with burrata. Burrata is a mozzarella pouch filled with cream and stringy mozzarella curds called stracciatella. Using burrata in this recipe amps up the creamy richness of mozzarella. Let’s get to it!
The Summary
Today we are making Strawberry Rosé Caprese
Be sure to find the shoppable key ingredients and equipment
Strawberry Rosé Caprese
How to Make Strawberry Rosé Caprese
This original recipe is by Nina Elder. I have modified it, replacing the mozzarella pearls with burrata and adding an olive oil drizzle for added richness and flavor.
Strawberry Rosé Caprese Ingredients
½ cup Rosé Vinegar
2 tbsp. Sugar
1 lb. Strawberries
1 pint Blueberries
2 Burrata Balls
¼ cup Thinly Sliced Fresh Basil Leaves
Garnish: Olive Oil, Flaky Finishing Salt, Black Pepper, Whole Basil Leaves
Strawberry Rosé Caprese Instructions
Step 1
In a small pot, bring the vinegar and the sugar to a boil over high heat, reduce the heat and let the mixture low boil until it’s reduced by half. Transfer the glaze to a heat safe measuring cup and set aside to cool.
Step 2
Wash and gently pat dry the strawberries and blueberries. Stem and quarter the strawberries and toss them in a bowl with the blueberries. Toss the fruit with about ¼ cup of thinly sliced basil leaves, toss to combine.
Step 3
When the glaze is cooled, pour it over the berry mixture and toss to coat. Set aside.
Step 4
On a serving dish, place the two balls of burrata. Use a sharp knife to slice each burrata ball into several wedges, making sure to slice all the way through the cheese. Then gently spread open the burrata balls.
Step 5
Top the burrata balls with the dressed fruit. Then drizzle with olive oil, sprinkle with finishing salt and fresh ground black pepper. Garnish with several whole basil leaves and serve.
Burrata is a great alternative to fresh mozzarella for caprese salads. I have made another fruit-focused version with a Peach Caprese salad, in which I used burrata, and it’s a nice difference. The creamy insides of the burrata give a really nice mellow creaminess to the salad. The rosé vinegar glaze adds just enough acid to really bring out the flavors of the fruit and balance the sweetness – same idea with the flaky finishing salt and black pepper. I hope you make this dish sometime this summer, it’s bound to put a smile on your face! Take care and be well, xo Kelly
Tips for Preparing Strawberry Rosé Caprese
1. You can make the vinegar glaze way ahead of time and store it in the fridge until you’re ready to plate and serve the salad.
2. Swap out the fruit to create new combinations throughout the summer. Try peaches and blackberries, or plums and raspberries.
3. If you can’t find burrata, go with mozzarella pearls.
Key Ingredients and Equipment
Serving Platter Set | OXO Nylon Spoon | Graza Drizzle Olive Oil | Anchor Hocking Glass Mixing Bowl | Mini Angled Measuring Cup | Rosé Balsamic Vinegar
Be sure to visit and bookmark Beth’s Amazon Shopfront for more recommended items – from tabletop and kitchen, to travel and home essentials.
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