1/4c.fresh mintthinly sliced for larger leaves, small leaves left whole
2 tbspunfiltered olive oilto taste
2 tbspbalsamic reductionto taste
maldon sea saltto taste
cracked black pepperto taste
Slice the strawberries, cucumber, red onion, basil, and mint. Gently toss all ingredients in a large bowl.
Drizzle with olive oil and balsamic reduction, then season with salt and pepper to taste. Serve immediately. This salad keeps undressed in the fridge in a tightly sealed container for up to two days.
Variation: Spring PanzanellaThis translates beautifully into a spring panzanella. Dice or tear a small loaf (about 4 cups) of day old bread into 1" pieces. Toast the bread in a 400* oven until golden brown. Toss the bread with the strawberries, cucumbers, red onion, basil, mint, salt, and pepper. Add 4 ounces of fresh mozzarella if desired. Toss the salad with 1/3 cup olive oil and 2 tbsp balsamic vinegar. Place in the fridge and marinate for about an hour. Serves 4 as an entree or 6 as a side dish.