Description
A refreshing summer salad combining ripe strawberries and creamy mozzarella with aromatic basil. The sweet, juicy strawberries contrast perfectly with the tangy cheese, while extra-virgin olive oil and lemon juice drizzle enhance the layers of flavor. Ideal as an appetizer or light main dish, this no-cook recipe showcases peak-season ingredients with minimal effort.
Ingredients
2 cups (200g) strawberries
12 oz (340g) fresh low-moisture mozzarella
2 cups (20g) basil leaves
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice (adjust to taste)
1 tsp flaky sea salt
Instructions
Wash strawberries and pat dry; remove stems and quarter large berries
Cut mozzarella into 1-2cm cubes
Stack basil leaves and thinly slice using the chiffonade technique
In a large bowl, gently combine strawberries, mozzarella, and basil
Pour olive oil and lemon juice over the salad; toss to evenly coat
Taste and add more salt if needed
Arrange the salad artfully on a serving platter for presentation
Notes
Use in-season strawberries for optimal sweetness
Balsamic vinegar can replace lemon juice for a different tangy depth
Store covered in the refrigerator for up to 24 hours for crisper results
For a sweeter version, drizzle honey before serving
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 3g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 25mg