Classic Pesto & Strawberry Caprese

We created Edit* for people who care about flavour,
quality, and how food makes them feel — without obsessing over rules.

Because good food doesn’t need to be complicated to feel thoughtful.
Add more cheese. Add extra pesto. Pour the wine.
A tiny edit* goes a long way.

Serves 2
Prep time – 10 mins | Total time – 15 mins

Ingredients
edit* Classic Pesto – 2 tbsp
Fresh bocconcini or mozzarella, sliced – 4 no
Fresh arugula leaves – 4 cups
Cherry tomatoes, halved – 10 no
Fresh strawberries, sliced – 6–8 no
Extra virgin olive oil – to drizzle
Salt & pepper – to season
Balsamic reduction – to garnish

Make it Yours
In a salad bowl, combine the bocconcini, arugula, cherry tomatoes and strawberries with edit* Classic Pesto.
Toss gently until everything is lightly coated. Serve chilled with a drizzle of extra virgin olive oil, balsamic reduction, and freshly cracked pepper.

Tiny edit: Balsamic Reduction
Pour half a bottle of balsamic vinegar into a saucepan with 3 tablespoons of water. Simmer slowly over low heat until reduced to roughly one-eighth of its original volume, creating a thick, glossy consistency. Refrigerate and use to finish salads, roasted vegetables, sandwiches and more.