Strawberry Heirloom Salad
There’s nothing more vibrant than gorgeous heirloom tomatoes. They’re just delicious. So when I saw the selection at the market this week I knew I wanted to make this Strawberry Heirloom Salad for this weeks menu.
You see I have this idea. I want to start posting in a sort of menu format. I love coming up with menus say for dinner parties or get-togethers. The process of cooking up mentally what I am going to cook up physically is so much fun. I’d like to start sharing in groups of posts where I begin with a drink or punch or something like the Sweet Tea Sparkling Cooler I made earlier this week and continue through dessert. Now, I know as soon as I announce my intentions my world will fall down around my ears, I won’t be able to accomplish the level of commitment because of said world-falling-down and I’ll be a liar. It’s happened before. That’s why I hesitate to even bring it up. Let’s call this the unofficial announcement? I’d love to hear your thoughts on my new non-plan plan? :D
I also wanted to tie you other suggestions for each course in case you’re not a fan of the one I chose and maybe share some of the things my friends on the web are working on. I really liked this Strawberry Heirloom Salad but if you wanted something different what about this Heirloom Tomato and Bacon Summer Salad? OR this super cute salad served on watermelon “plates“? If you’re not feeling a salad try one of these healthy chilled soups for a second course? See? Isn’t this FUN!!
For this second course I looked for bite-sized, multicolored heirlooms. The yellow ones have less acidity. The strawberries are so fragrant and sweet. I used lemon zest as well as basil leaves, goat cheese and made a quick lemon balsamic reduction. It’s almost like modified caprese salad. Sometimes you just need a little change.
What’s your choice for our second course?
- 1 pound fresh strawberries, hulled and quartered.
- 3/4 pound assorted bite-size heirloom tomatoes, quartered
- 1/4 cup packed fresh basil leaves, torn
- zest and juice of 1 lemon (preferably with a tool that makes long string-like zest)
- 2 ounces goat cheese, crumbled
- 1/2 cup balsamic vinegar
- Arrange berries, heirloom tomatoes in a serving bowl.
- Sprinkle with basil, lemon zest and goat cheese. Set aside.
- In a small sauce pot simmer lemon juice and balsamic vinegar over medium-low heat until it becomes a thick syrup. About 10-15 minutes. Drizzle over salad.