Strawberry, Basil and Goat Cheese Salad with Balsamic Drizzle
Total Time
15 minutes
Prep Time
15 minutes
Rating
4.9 out of 5 stars
(17)
Ingredients
4 servings
- 1 pound fresh strawberries, diced
- Optional: 1 to 2 teaspoons honey or maple syrup, to taste
- 2 ounces crumbled goat cheese (about ½ cup)
- ¼ cup chopped fresh basil, plus a few small basil leaves for garnish
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon thick balsamic vinegar
- ½ teaspoon Maldon flaky sea salt or a scant ¼ teaspoon fine sea salt
- Freshly ground black pepper
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Preparation
Step 1
Spread the diced strawberries across a medium serving platter or shallow serving bowl. If the strawberries aren’t sweet enough to your liking, toss them with a bit of honey or maple syrup.
Step 2
Sprinkle the crumbled goat cheese over the strawberries, followed by the chopped basil. Drizzle the olive oil and balsamic vinegar on top.
Step 3
Finish off the salad with the salt, a few twists of freshly ground black pepper, and the reserved basil leaves. For the most beautiful presentation, serve the salad promptly. Leftovers will keep well in the refrigerator, though, for about 3 days.
Step 4
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Chef's notes
Make it dairy free/vegan:
You could omit the goat cheese altogether, or substitute a few dollops of vegan sour cream. For a vegan salad, use maple syrup instead of honey, if using at all.
Balsamic vinegar note:
For a beautiful drizzle, use high-quality, thick balsamic vinegar or store-bought balsamic glaze/reduction. You can use regular runny balsamic for less beautiful results, or make your own balsamic reduction.
