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–+ servings
Strawberry and Tomato Salad with Mint – vegetarian recipe
Stav Kogan

Strawberry and Tomato Salad with Mint

A bright, refreshing summer salad pairing sweet strawberries with sun-ripened tomatoes and fresh mint. This simple, elegant recipe is the very taste of sunshine, perfect with crusty bread and a chilled glass of white wine.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 serving
Calories: 95
Ingredients Method Nutrition

Ingredients
  

  • (Serves 4)
  • 25ml / 1.5 tbsp good olive oil
  • 30ml / 2 tbsp raspberry vinegar
  • 10g (0.35 oz) / 2 tsp caster sugar
  • 4 large ripe tomatoes, heirloom or vine-ripened recommended
  • 8 large strawberries, hulled
  • 10 fresh mint leaves
  • Sea salt, to taste
  • Dress the salad just before serving to prevent the from becoming soft and mushy.
  • Experiment with different vinegars like balsamic, white wine, or apple cider to create unique flavor variations.
  • For a touch of heat, add a few grinds of fresh black pepper or a pinch of finely chopped red chili.
  • Use the ripest, most flavorful in-season tomatoes you can find; their sweetness is key to the salad's success.

Method
 

  1. Prepare the dressing first to allow the flavors to meld.
  2. In a small non-metallic bowl, whisk together the olive oil, raspberry vinegar, and caster sugar.
  3. Set aside to let the sugar fully dissolve.
  4. Prepare the tomatoes by cutting each one into 6 wedges. Carefully scoop out and discard the seeds, then place the tomato wedges into a large mixing bowl.
  5. Hull the strawberries and slice them into quarters.
  6. Add them to the bowl with the tomatoes.
  7. Finely slice the mint leaves into thin ribbons (a chiffonade) and add them to the bowl.
  8. Just before serving, pour the dressing over the salad, sprinkle generously with sea salt, and toss gently to combine.
  9. Serve immediately to enjoy its fresh, crisp texture.

Nutrition

Calories: 95kcalCarbohydrates: 13gProtein: 2gFat: 6g

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