Torrential rain and summer salad aren’t natural companions. This afternoon, while the rain was pounding on the rooftops as loudly as hail, my mind was on quiche, soup and stew. Luckily, I’d already gotten all the ingredients for this week’s recipe, or I might have been guilty of yet another late post. I would have bought entirely different ingredients had I gone shopping today. By early evening, though, the sun was shining and salad became a reasonable dinner option.
Purchasing the ingredients is the hardest part of this recipe. The salad is thrown together quickly, just before serving. Slice the mozzarella, then plate it. Slice and mix the strawberries with the tomatoes. Shred the fresh basil. The rest is just seasoning and drizzling some good olive oil. Add some balsamic to the fruit if you think it needs it and then garnish the mozzarella with crushed pink peppercorns.
Just as goat cheese and strawberries work together, tomatoes and strawberries are naturally compatible. I didn’t need to use balsamic, as the fruit had a good balance of sweet and acid without it. This worked well with the creaminess of the mozzarella and the tang of the basil. It’s been a cool, wet summer so far and we’ve been waiting a long time for strawberries. This salad was a perfect way to use the first local berries I’ve gotten this season.
You can find many other blogged descriptions of this week’s FFWD recipe here: Mozzarella, Tomato and Strawberry Salad