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 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
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
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.
From In Season columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
Email questions to the Food Section at firstname.lastname@example.org.