Thursday, August 9, 2012

Strawberry Tomato Salad

Isn't this pretty?  And it tastes good too.  A nice light side dish on a hot summer day.

If you don't have a pastry ring, think of what you might have on hand that would work.  I used my biscuit cutter, which looks like a round cookie cutter.  A heart shaped cookie cutter would be cute too.  You could even use a clean tin can with both sides cut open if you're desperate.

Strawberry Tomato Salad
makes four servings

1 cup cherry tomatoes, diced into very small cubes (about 1/4″ per side)
1 cup small strawberries, trimmed and diced into very small strips (about 1/4″ per side)
1 teaspoon extra-virgin olive oil
2 teaspoon aged balsamic vinegar
1/4 teaspoon sea salt
1 ounce goat cheese, crumbled

In small mixing bowl, toss together tomatoes, strawberries, oil, vinegar, and salt. Let marinate at room temperature 10 minutes.

To serve, place the mixture into a 3″ diameter pastry ring on individual plates, pressed to pack lightly. Remove the rings delicately, top each salad with goat cheese, and serve.

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