This Tomato, Strawberry and Mozzarella Salad is the perfect Summer side salad. Let’s start with the fact that it is easy. I used Backyard Farms Cocktail Tomatoes, just picked strawberries, and fresh mozzarella. The flavor is light and tomatoes and strawberries go so well together. The basil just adds to the freshness of the salad. You will like this so much. This recipe can be easily doubled and tripled. For the best flavor, assemble this salad as close to serving time as possible.
Prep Time: 10 minutes
Bake Time: None
½ pound fresh mozzarella
16 small sweet strawberries, hulled, cut in half
16 Backyard Farms Cocktail Tomatoes, cut into quarters
Sea salt, preferably fleur de sel
Freshly ground pepper
Extra virgin olive oil, to drizzle
A few pink peppercorns
4 fresh basil leaves, chiffonade
Balsamic vinegar, to drizzle (optional)
- Drain the mozzarella if it is in water, and lightly pat it dry. Cut it into 8 slices and place 2 on each plate.
- Cut the strawberries in half the long way, if your strawberries are large, you might want to slice them into thirds. Put them in a bowl.
- Cut the tomatoes into quarters, try to make them about the same size as the sliced strawberries and put them in the bowl with the strawberries.
- Season lightly with salt and pepper and moisten with a few drops of olive oil.
- Toss the fruit around gently in the bowl, arrange the berries and the tomatoes alongside the mozzarella on the salad plates.
- Finish the salad by pouring a little olive oil over the mozzarella, then crush the pink peppercorns between your fingertips and sprinkle over the fruit and the cheese.
- Scatter the chiffonade basil leaves over the salad.
- If you decide on balsamic vinegar, drizzle it over the salad. (I did not in the photo).
Serve: Serve immediately- you do not want the salt and vinegar to diminish the juiciness of the fruit.