Summer Twist: Rosemary Infused Strawberry Caprese Salad Recipe

Today’s Unique Dish: Rosemary Infused Strawberry Caprese Salad

Today, I am excited to share a delightful and unexpected twist on a classic Caprese salad. With summer in full swing, I wanted to create a dish that celebrates the season’s fresh produce in a unique and flavorful way. My rosemary infused strawberry Caprese salad is a perfect blend of sweet and savory, making it a refreshing and elevated dish for any summer gathering.

Ingredients:

• 200g fresh strawberries, sliced
• 150g fresh mozzarella, sliced
• 100g cherry tomatoes, halved
• a handful of fresh basil leaves
• 2 tbsp balsamic glaze
• 1 tbsp olive oil
• 1 sprig of fresh rosemary
• to taste

Kitchen Tools:

• knife
• cutting board
• small saucepan
• serving platter

To start, in a small saucepan, heat the olive oil over medium heat. Add the sprig of fresh rosemary and let it infuse the oil for about 5 minutes until fragrant. Remove the rosemary and let the oil cool slightly.

On a serving platter, arrange the sliced strawberries, fresh mozzarella, cherry tomatoes, and basil leaves in an alternating pattern. Drizzle the rosemary-infused olive oil and balsamic glaze over the salad. Season with salt and pepper to taste.

Gently toss the ingredients together to ensure everything is well-coated in the dressing. The aroma of the rosemary-infused oil will add a unique depth of flavor to the traditional Caprese salad.

The total weight of the cooked dish is approximately 450g, with 4 servings. Each serving weighs around 113g, and has an estimated calorie count of 150 per serving.

Unique Tip:

For an extra burst of flavor, try chilling the salad in the refrigerator for 30 minutes before serving. The cool temperature will enhance the refreshing qualities of the strawberries and mozzarella.

I hope you enjoy trying this rosemary infused strawberry Caprese salad! Feel free to experiment with different herbs or fruits to make it your own. Let me know in the comments how it turns out for you!