Strawberry, Mozzarella and Arugula Salad
- Cuisine: American
- Course: Salad
- Features: Fast, Kid-Friendly, Meatless
Summary:
Fresh mozzarella usually is paired with tomatoes, but tart spring strawberries or summer peaches make a nice match as well. Here, the cheese-fruit axis is complemented by bitter, earthy arugula and a balsamic vinaigrette.
The recipe calls for bocconcini — small balls of fresh mozzarella — which are available in large supermarkets near the deli section. Small cubes of fresh mozzarella may be substituted.
4 first-course servings
Ingredients:
- 4 ounces arugula leaves (about 4 cups loosely packed), tough stems removed
- 16 bocconcini-size mozzarella cheese balls, cut in half (may substitute 4 ounces fresh mozzarella, cut into sixteen 3/4-inch cubes)
- 8 ounces (1 pint) strawberries, hulled and cut into halves or quarters
- 2 teaspoons balsamic vinegar
- Salt
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
Directions:
Divide the arugula, cheese and strawberries among individual salad plates.
Whisk together the vinegar, salt to taste, and the oil in a measuring cup, until well combined or emulsified. Drizzle the dressing evenly over each serving. Season with grinds of black pepper to taste; serve immediately.
Recipe Source:
From In Season columnist Stephanie Witt Sedgwick.
E-mail the Food Section with recipe questions.
(Michael Temchine for The Washington Post)
