Here’s a company-worthy dish that’s healthy, delicious, and makes a stunning presentation anywhere you serve it. Best of all, it requires no cooking and takes only minutes to throw together. It’s a variation on caprese, the ubiquitous Italian salad of fresh mozzarella, sun-ripened tomatoes, and fresh basil. Here, strawberries are the star, complemented with sweet cherry tomatoes that are available year-round. Use the most flavorful, highest quality olive oil and balsamic vinegar you can get your hands on for maximum effect. It’s adapted from a recipe in “The Forest Feast.” Serves 4-6. – Susan Puckett
- 16 ounces fresh strawberries, trimmed and quartered
- 1 cup halved yellow or multi-colored cherry tomatoes
- 8 ounces fresh mozzarella, torn in pieces
- 1 cup torn basil leaves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Freshly cracked pepper
- Flaky salt
- Scatter the quartered strawberries, halved tomatoes, and mozzarella pieces on a platter.
- Distribute the basil leaves over the top. Drizzle with olive oil and vinegar.
- Season with a few grindings of black pepper and a sprinkle of flaky salt.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.