Strawberry Caprese Salad
It’s funny to realize how uncommon or unpopular your food opinions are when surrounded by people of different backgrounds. With strawberries in season – being sold by the crate in grocery stores – I decided to incorporate them into a dish to bring to an Easter lunch. Upon seeing my strawberry Caprese creation, an Italian classmate simply remarked: “strawberries and tomatoes don’t go together”. I could have also remarked on the fact that he brought an entire lamb head to barbecue, but I refrained. More importantly, everyone else enjoyed the salad and we had a great lunch together. I guess the reality is that, even in a seemingly open-minded, food loving environment, certain food laws cannot be broken, in the minds of some. Maybe I’ll wait to make this salad again when I’m back in Canada…
Ingredients:
2 cups strawberries
1 1/2 cups cherry tomatoes
1 1/2 cups fresh mozzarella
1/4 cup fresh basil
3 tbsp balsamic vinegar
1 tsp dijon mustard
1/2 tbsp honey
Salt & pepper to taste
1/4 cup olive oil
Directions: (recipe card at the end for ease of printing)
- Dice the strawberries, tomatoes and mozzarella and place in a large bowl
- Roughly chop the basil and mix together with the fruit and cheese
- In a small bowl, whisk together vinegar, mustard, honey, salt and pepper
- Slowly whisk the olive oil into the vinegar mixture and pour over the salad. Toss together and serve
- 2 cups strawberries
- 1 1/2 cups cherry tomatoes
- 2 cups fresh mozzarella
- 1/4 cup fresh basil
- 3 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1/2 tbsp honey
- Salt & pepper to taste
- 1/4 cup olive oil
- 1. Dice the strawberries, tomatoes and mozzarella and place in a large bowl
- 2. Roughly chop the basil and mix together with the fruit and cheese
- 3. In a small bowl, whisk together vinegar, mustard, honey, salt and pepper
- 4. Slowly whisk the olive oil into the vinegar mixture and pour over the salad. Toss together and serve