Strawberry and Tomato Salad
A super simple summer dish - strawberry and tomato salad with torn mozzarella and balsamic. Simplicity at its best!
Servings: 4 servings as a side
Ingredients
- 400 g strawberries
- 400 g cherry tomatoes
- 1 ball of mozzarella
- Small bunch of fresh basil
- Maldon salt and pepper
- Extra virgin olive oil
- Balsamic vinegar
Instructions
- Halve the tomatoes, salt well and set aside.
- Trim the tops of the strawberries and cut in half (I kept the tops on as I think it looks pretty but definitely not as practical to eat). Then tear the mozzarella and pick the basil leaves. Drain any liquid off the tomatoes and add to large bowl.
- Add the strawberries, mozzarella and basil, season really well with salt and pepper. Drizzle with olive oil and balsamic vinegar and then serve.
Notes
To store: any leftovers should be transferred to an airtight container and placed in the fridge for up to 3 days.
Make ahead: make this without the basil a few hours in advance before serving but I wouldn't make it more in advance than that as you don't want the strawberries to turn mushy. Just make it a few hours in advance and place in the fridge. 30 minutes before serving, remove from the fridge to lose the fridge chill and bring to room temperature. Add the basil at this point as it has a better texture this way.
Salting the Tomatoes - this draws out excess moisture from the tomatoes and softens them. Trust us, salting the tomatoes and setting them aside for 10 minutes makes the tomatoes so delicious.
Room Temperature - Make sure the strawberries and tomatoes are room temperature too when serving as this makes the flavours even better and removes the fridge chill.