Strawberry Caprese Salad


This time last year: Marinated and Roasted Eggplant with Smoked Almonds & Goat Cheese (2013)


It is hard to believe summer is coming to a close! This happens to me every year. One day I’m perusing my cook books- picking out recipes that are in season with the summer heat, and the next second it’s fall and I’ve still got strawberry and watermelon recipes to post! Woops.

This recipe, a delicious variation on the classic tomato and mozzarella caprese salad, is a perfect summer side dish. The fact that it is served room temperature or chilled makes it ideal for that summer heat, and the addition of strawberries and walnuts makes it a creative crowd pleaser!

It may not be quite time for pumpkin and cider, but time is flying before our eyes. So, while the nights are still long, give this dish a try, in honor of summer. I promise you will not regret it.

Come back soon!

xo A Rented Kitchen




  • 2 cups rinsed, sliced strawberries
  • 1 bunch chopped basil
  • 1 cup bocconcini (mozzarella balls)
  • 1/2 cup chopped walnuts
  • 1-2 Tablespoons olive oil
  • 1-2 Tablespoons Balsamic Vinegar
  • Sea Salt (to taste)


  1. Combine the strawberries, basil, mozzarella, and walnuts in a bowl. Toss gently.
  2. In a separate dish or jar, whisk together the olive oil, balsamic vinegar, and sea salt to taste.
  3. Drizzle the strawberry salad with the dressing and serve!



Notes and Tips!:

  • Source: Edible San Fransisco
  • Store chilled
  • Like this recipe? Try these other scrumptious and healthy dishes from A Rented Kitchen! (Recipe links found below:)

Strawberry Oat Bars

For those of you with a sweet tooth, or who get tempted to eat a little something every time you walk through the kitchen, this recipe is your new best friend. Meet Strawberry Oat Squares. This lovely recipe was created by Angela Liddon, the author of the very established food blog, “Oh She Glows.” The premise of this recipe is a healthy oat square with a light strawberry spread on top. Angela’s original recipe calls for a homemade jam to be spread on top of the oat bars- created with sliced strawberries, sugar, and chia seeds. Instead I used a sugar free store bought jam, which saves several pennies for a college student, and still resulted in a wonderfully delicious bar. These poor guys only lasted a few days in my kitchen before they were completely devoured. Fortunately, they’re really healthy, so no one felt too guilty about it. 🙂 Check the bottom of the page for more notes and a link to Angela’s site.

Happy baking!


  • 1.5 cups regular oats
  • 1 cup whole-grain Kamut flour (or mix of white and whole wheat)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup brown sugar
  • 1 flax egg (1 tbsp flax seeds+ 4 tbsp warm water, mixed)
  • 1/2 cup + 2 tbsp butter, melted (I use Earth Balance)
  • 1/4 cup pure maple syrup
  • 2 tbsp skim or almond milk (Almond milk makes the recipe vegan!)
  • Shaved coconut (for topping only)
  • Approximately 1 cup pre-made jam


1. Preheat oven to 350F. Line a square pan with parchment paper and oil the sides of the pan and base.

2. In a small bowl or cup, mix the flax egg and set aside.

3. In a large bowl, mix the oat base dry ingredients: oats, flour, brown sugar, baking soda, salt. In a small bowl, mix the melted butter, maple syrup, milk, and flax egg. Stir well.

4. Remove ½ cup of the dry mixture and set aside to save for topping.

5. Add the wet mixture to the remainder of the dry mix and mix well, using hands if necessary. Pour the oat mixture onto the square pan and press down with fingers. Spread strawberry jam over top and smooth out.

6. Now sprinkle on the reserved 1/2 cup oat mixture and1 Tbsp coconut.

7. Bake at 350F for approximately 30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. Slice and then store in a container in the fridge to keep firm.

Handy Notes:

  • For those of you with a sweet tooth, try sprinkling dark chocolate chips or shavings on top before baking, and press into the strawberry jam mixture.
  • Coconut can also be substituted with sesame seeds!
  • Source: Oh She Glows! by Angela Liddon
  • How to make a flax egg:

The overall goal of a flax egg is to create a jelly like substance that will substitute for an egg. Boil some water and mix 1 Tablespoon of ground flax seed with 3 Tablespoons of hot water. Stir the water into the flax seed until thick and gelatinous. This process can be done with chia seeds and whole flax seeds as well. For chia seeds the water to seed ratio is the same, however with whole flax seeds more water may be needed and the mixture should be blended.