Strawberry, Mozzarella and Arugula Salad 4.000

Michael Temchine for The Washington Post

Apr 2, 2008

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.


Servings: 4
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.

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Recipe Source

From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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E-mail questions to the Food Section at food@washpost.com.