Strawberry Pistachio Caprese Salad

I stumbled upon this yummy twist on a classic Caprese Salad when I ran out of tomatoes just before heading out to a potluck brunch today. I substituted strawberries for the tomatoes and added a crunch of pistachios (my husband’s suggestion) and a pinch of sugar to the classic dressing. Not a drop left after the brunch and everyone wanted the recipe!

Others at the small brunch brought deviled eggs and a hearty grainy skillet cornbread, slathered in butter and topped  with a jalapeño raspberry dressing.  This would make a delicious summer backporch or picnic supper, maybe add some slices of country ham (with sides of gourmet mustards) to up the protein.

Enjoy!

Strawberry Pistachio Caprese Salad

serves 4

1 cup small mozzarella balls, in oil marinade, mostly drained (okay for some oil to cling to the balls)

2/3 cup strawberries, leaves removed and cut into quarters

1T balsamic Vinegar

1 t olive oil

Pinch salt, pepper and sugar to taste

3 fresh basil leaves, rolled and cut into thin strips

1 heaping T.  Roasted  pistachios

In a small bowl or casserole dish layer mozerrla balls, strawberries. Sprinkle with sugar and salt and pepper. Drizzle vinegar and olive oil.  Add fresh basil   Gently toss until salad pieces are well-coated. Garnish with pistachios.