We’re at the peak of strawberry season right now and I’ve been eating strawberries almost constantly — in my oatmeal, as a snack, as a topping for waffles, and now, in salads. The chickens who live in our backyard absolutely love when I cut the strawberry tops off and take them out for them to enjoy. They’re gone (red parts and green) in just a few minutes. Who doesn’t like a strawberry? Seriously.
This salad is extremely simple and very tasty. I made it last night and put together some little toaster oven gluten free pizzas with mushrooms, onion, artichoke hearts, and capers to go with it. The combination of the pizza and salad was lovely.
The Recipe (rough guidelines)
greens (I used mixed salad greens, but spinach alone would be quite nice, or whatever else you like)
a couple handfuls of strawberries, sliced
a large handful of pinenuts
equal parts balsamic vinegar and olive oil (I usually use slightly less oil than vinegar)
small handful (about 4 leaves) fresh basil, minced
salt and pepper to taste
In a salad bowl, mix up your vinegar and oil and add a pinch of salt and a generous grind of black pepper. Stir in basil and let sit. Toast pinenuts, either on the stovetop in a dry cast iron skillet or in a toaster oven until golden brown. Slice strawberries and add to the salad dressing mixture. Toss to coat. Add the greens and toss. Top with pinenuts.
How are you enjoying strawberries these days?
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