A beautiful summer salad that can be served with just about any meal or as a meal itself. Be sure to use ripe strawberries and perfectly ripe tomatoes, homegrown is possible.
"*" See Kitchen Notes for more information or links to special ingredients.
For the dressing, whisk together the maple syrup and vinegar. Whisk in oil. Taste. If too vinegary for your taste, whisk in a little more oil.
Cheese – Fresh mozzarella and feta both work quite well. The mozzarella yields a milder tasting salad and is subtle compared to the strawberries and tomatoes. Feta is saltier and bolder so it stands out more, but still works as a tasty complement to the rest of the ingredients.
Radish – The radish adds a peppery layer to the salad, add more depth. Even those that don't like radish will love it in this salad.
Preserved lemon – Must I explain? 🙂 Isn’t everything better with preserved lemons? If you don’t have preserved lemons in the fridge, then you can always make my quick version.
Mint – We prefer fresh mint with this salad, but fresh basil is quite delicious as well.
Variation - A strawberry-tomato caprese: Omit the radish and preserved lemon, use fresh mozzarella, and substitute the mint with basil. Dust with a few pinches of sea salt and drizzle with your favorite extra virgin oli and a lemon infused white balsamic vinegar.
Recipe author: MJ of MJ's Kitchen