A Salad Story



Looking back on many of my letters to you, one might think I don’t eat salads.  I realize mostly I have written about some form of carbohydrate with a few boozy beverages thrown in for good measure.  

Well, that ends today.  Mostly because it is getting too hot to cook and salads are so much more fun with summer produce. 

There is no story behind this one, other than I had a ton of strawberries from the farmer’s market that were begging to be included in a Sunday night dinner.  And I had just bought some lovely white balsamic vinegar that needed something to play with. 

Bon appetit!


Strawberry, Tomato And Fennel Salad

1 pint strawberries, hulled and quartered*

1 pint grape tomatoes, halved

½ fennel bulb, sliced very thinly

2 Tblsp diced purple onion

2 oz greek feta, crumbled

¼ cup basil chiffonade

1 tsp grated lemon zest

2-3 Tlsbp olive oil

2 Tlsbp white balsamic vinegar (or more to taste)

salt and pepper to taste

Baby greens of your choice

Toss together the tomatoes, fennel, onion, feta, basil, lemon zest and olive oil.  Add white balsamic, tossing to mix.  Add strawberries, tossing gently.*  Salt and pepper to taste.  Serve as is, or on a bed of lightly oiled arugula, baby kale or sunflower greens.

*Note:  If your strawberries aren't particularly sweet, cut them up about an hour ahead of time, then sprinkle with 1-2 tsp of sugar and a few drops of lemon juice.  Let them macerate, then add to the salad as you otherwise would.