Tomato Strawberry Salad

Tomato Strawberry Salad

Benji Ballmer
Recipes

Adapted from Not Quite Nigella

When you’ve got tomatoes and strawberries and don’t know what to do with them, make this unique salad and use them both! Fresh, healthy, tasty, with that perfect tomato taste from tomatoes actually in season, this pairing will taste as beautiful as it looks.

INGREDIENTS

  • 1 lb strawberries

  • 1 shallot, peeled and thinly sliced

  • 1/2 baguette, thinly sliced and drizzled with 1 tablespoon olive oil

  • 4 tablespoons extra virgin olive oil

  • 3 tablespoons balsamic vinegar

  • 14 oz. tomatoes (can be a mix of heirloom, cherry, orange grape and vine tomatoes)

  • 1/2 cup cannellini beans, drained

  • 1/2 lemon, juiced

  • Small bunch of fresh basil, torn

  • Fresh Parsley to decorate

  • Salt and pepper to season

  • 1 ball mozzarella

Step 1 - First soak the shallot in a cup of water and set aside. Then grill the bread until golden and set aside.

Step 2 - Take the softest strawberries (around 1/3 of them) and mash them and then mix this with the olive oil and balsamic vinegar to make a dressing. Slice up the remaining strawberries.

Step 3 - Cut up the tomatoes and arrange on a plate with the sliced strawberries and cannellini beans. Cut or break up the basil and mozzarella and spread throughout the plate. Spoon the mashed strawberry dressing on top and add drained shallot, parsley and croutons. Squeeze the lemon half and drizzle balsamic over the top, and season with salt and pepper.

2026 Box #23

2026 Box #23