Strawberry, Mozzarella and Arugula Salad

The Washington Post, April 2, 2008

• • 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.

169 calories, 14g fat, 5g saturated fat, 23mg cholesterol, 189mg sodium, 6g carbohydrates, 2g dietary fiber, n/a sugar, 7g protein.