Salad #8: Strawberry Tomato Bocconcini Salad with White Balsamic Vinaigrette
This Strawberry Tomato and Bocconcini Salad with White Balsamic Vinaigrette is the eighth recipe in my series of 52 Salad Recipes.
We had more warm dry weather than usual this Spring and as a result, our local strawberry season was early this year … and then it was over in a flash. Seriously, we only had the local berries in our stores, for about a week, and then the strawberry season was over. We are back to berries imported from down south.
Luckily Mr Fox and I got out to the U-Pick fields with our grandkids while the strawberry bushes were still loaded with berries. Together, we picked about 20 lbs of fresh berries. So I did manage to tuck a few bags away in our freezer.
A few of those fresh berries went into this strawberry, tomato and bocconcini based salad. I am a big fan of bocconcini (or caprese) salad but never thought to add strawberries until I saw this Caprese Salad with Brown Butter Balsamic Vinaigrette by Cooking For Keeps. Actually, it was mostly the Brown Butter vinaigrette that caught my eye but once I started putting the salad together, I decided to go with a more traditional balsamic vinaigrette.
One of these days I will give the Brown Butter vinaigrette a try. Anything with ‘browned butter’ in the recipe will be delicious … right? Well, even without the browned butter, this salad is amazing.
Do look for and use local berries when you can. If those berries are organic, so much the better. I confess, I don’t often buy organic strawberries and that’s because around here, the cost of organic strawberries is usually twice as much as the regular local berries. However, when I do purchase organic, I’m never disappointed. They are wonderful. Bursting with flavour and generally have a longer shelf life but sadly, it’s hard to justify spending twice the money.
The grape tomatoes I used here, are local hothouse ones like some grape tomatoes I got this spring at the EAT Vancouver Food and Cooking Festival. I found these little babies were ripe but not too ripe and they were firm. They were not bland and mushy like the ones we get here in the off-season. Again, it’s best to go local when you can.
Gluten Free | Grain Free | Egg Free | Refined Sugar Free | Real Food | Vegetarian
- 2 Tbsp white balsamic vinegar
- 1/4 Cup avocado oil, or salad oil of choice
- zest of 1 small lemon
- 1 1/2 Tbsp lemon juice (about 1 small lemon)
- 1 1/2 tsp apple cider vinegar
- 1 1/2 tsp maple syrup
- 1/4 tsp Dijon mustard
- 2 cups strawberries, hulled and quartered
- 1 pint grape tomatoes, halved
- 4 ounces baby bocconcini, or fresh unripened mozzarella, diced
- 3 cups fresh salad greens (I used baby kale)
- 1/4 Cup fresh basil, larger leaves cut in chiffonade
- fresh ground pepper, to taste
- Add vinaigrette ingredients to a small glass jar and shake until well blended. Set aside.
- In a bowl, toss strawberries, tomatoes, bocconcini and basil together.
- Layer a bed of greens on two individual salad plates, or bowls. Top each plate with half of the strawberry mixture. Drizzle with a generous amount of dressing. Sprinkle with freshly ground black pepper. Serve immediately.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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