The late spring picnics and graduation parties are here, and Strawberry Mozzarella Salad is one of my favorite recipes to use up the last of the summer strawberries. This is a delicious and easy dish for to make for an afternoon snack or as a side dish for grilled chicken or hamburgers. I hope you enjoy this salad as we begin the summer season!
KINGSMILL FOURTH OF JULY DINNER MENU SERIES
Welcome to my Kingsmill Fourth of July Dinner Menu series inspired by the fictional Fourth of July event in my two new stories, Their Forever Summer (from Summer Heatwave Anthology) and Her Reckless Outlaw (from Mending Hearts Anthology) This blog series brings the charm of small-town Kingsmill to your spring & summer table.
Both love stories unfold in the heart of the Virginia mountains. Their Forever Summer features a Fourth of July party held near the town’s historic 18th-century mill, along the Shenandoah River. Her Reckless Outlaw takes place in the aftermath of that party. For the next few weeks, I’ll be sharing the seasonal recipes from that riverside celebration.
Strawberry Mozzarella Salad
Ingredients
- 2 Tablespoons Extra Virgin olive oil
- 1 Tablespoon Balsamic vinegar
- ¼ teaspoon Kosher salt
- ⅛ teaspoon ground pepper
- 2 cups fresh strawberries washed, hulled, and quartered
- 1 cup fresh small mozzarella cheese pearls
- ¼ cup loosely packed basil leaves
- 4 cups Arugula or Spring Mix salad
- 1/4 cup chopped pecans or walnuts optional
Instructions
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In a small bowl, whisk together the Extra Virgin olive oil, Balsamic vinegar, salt, and pepper until well combined.
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Arrange the arugula/salad mix evenly on four plates. Top with the strawberries and mozzarella balls. Garnish with the basil leaves and nuts (if using). Then drizzle the salad dressing over top and serve immediately.
