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As an avid herb gardener, I’m always looking for new ways to use the assortment of leafy greens that are in my small garden.
When I was in Italy this spring, I was presented with the most simple of tomato salads that featured fresh mint and basil. The basil I was expecting, but the mint I was not. What a delightful combination.
That reminded me of another unusual combination that I enjoy this time of year — tomatoes and strawberries.
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So this week I’ve combined both of these usual pairings in a salad.
The star of the salad is creamy fresh mozzarella. You can it at most cheese counters in grocery stores or at any specialty cheese counter. There are domestic and imported varieties.
You can also use baby bocconcini and if you are a fan of feta cheese, crumbled feta would work for this salad, too.
I like to serve this salad with pieces of grilled bread to mop up all the delicious juices from the dressing, and of course to use it to spread the creamy cheese on.
This is a spectacular summer dish that will stretch the boundaries of what you think about a salad.
Tomato and strawberry salad
(Serves 4-6)
6 cups (1.5 litres) of leafy salad greens
1-1/2 cups ( 375 ml) of grape tomatoes halved
1-1/2 cups (375 ml) of strawberries, hulled and halved
1/4 cup (50 ml) torn basil leaves
1/4 cup (50 ml) mint leaves
1 to 2 balls of fresh Mozzarella cheese
4 Tbsp. (50ml) extra virgin olive oil
2 Tbsp. (25 ml) balsamic glaze or thick balsamic vinegar
Salt and pepper to taste
Directions:Â
1. Place the greens on a large oval platter.
2. Place cheese in the middle.
3. Scatter tomatoes evenly over greens
4. Scatter strawberries evenly over greens.
5. Scatter herbs evenly over top.
6. Drizzle olive oil over entire salad followed by the balsamic.
7. Season with salt and pepper.
8. Serve with crusty grilled bread.
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