Summer Mixed Berries Caprese Salad Free Recipe by Kristin Omdahl

Summer Mixed Berries Caprese Salad Free Recipe by Kristin Omdahl

There’s something about the colors in this salad—ruby, coral, pearl, and deep indigo—that reminds me of the scattered sea glass along the Cypress Key shoreline. I’ve added it to my Sea Glass Companion Recipes collection because it captures that same sense of bright simplicity and joy that runs through The Sea Glass Journal. Fresh berries, creamy mozzarella, fragrant mint, and a drizzle of balsamic come together in a dish that feels like sunshine in a bowl—perfect for coastal picnics, brunches, or quiet afternoons by the water.

If tomatoes are technically a fruit, I wanted to explore what would happen if you swapped this fruit for other fruits in one of my family’s favorite salad recipes: Caprese Salad. Traditionally, I make caprese salad with tomatoes, fresh mozzarella cheese, basil, balsamic vinegar, extra virgin olive oil, and salt & pepper.

In this recipe, I swapped out the tomatoes for fresh berries: strawberries, raspberries, blackberries and blueberries. And I added fresh mint leaves but omitted the salt and pepper. The variety of colors here makes such a gorgeous feast for the eyes. But the real bonus is that it is absolutely delicious, too.

This gorgeous summer salad is delicious, healthy and takes only minutes to prepare. Make it for a quick side dish, a main course, or a beautiful dish to pass at your next BBQ party or brunch.

What you will need:

• 2 cups fresh strawberries, stemmed and quartered
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 1 cup fresh raspberries
• 8 oz fresh mozzarella balls
• 1/4 cup fresh basil leaves, chopped
• 2 TBSP fresh mint leaves, chopped
• drizzle of balsamic glaze
• drizzle of extra virgin olive oil (optional)

Instructions:

1. Gently mix berries, cheese, basil, mint and olive oil together in a large bowl. Be gentle and careful so you don’t break up the berries. Drizzle balsamic glaze over the top. Serve immediately.

Enjoy! xoxo, Kristin

Note: This salad will keep up to 24 hours refrigerated.

Browse more of Kristin Omdahl’s delicious recipes HERE

Explore more from the Sea Glass Kitchen:

– [Sea Glass Simple Syrup Recipes →]
– [Thyme-Infused Lemon Curd Recipe →]
– [Stop & Smell the Roses Crochet Pattern →]*

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About Kristin Omdahl
Kristin Omdahl is a bestselling author, designer, and creative entrepreneur known for her “sensory storytelling” — weaving food, craft, and nature into unforgettable fiction and non-fiction. Her debut novel, The Sea Glass Journal, is a love letter to Florida’s Gulf Coast, exploring themes of healing, connection, and creative legacy.

When she’s not writing, Kristin shares crochet and knitting designs, recipes, and behind-the-scenes glimpses of her creative process with her global community on Patreon.