Strawberry, Tomato & Basil Salad

Serves as many as you like

Music Pairing: Goodbye Stranger by Supertramp

This is a no recipe kind of recipe. I had reserved a pint of strawberries for eating, hiding the rest from the kids so I could make jam. I also had a pint of grape tomatoes from the rooftop at Whole Foods in Brooklyn. As I looked at the two side by side, I thought they might complement each other. My hunch proved to be true.

My rule of thumb is to use equal amounts of strawberries and tomatoes. I like the uniform nature of using grape tomatoes, since the slices will be pretty close in size to the strawberry slices. If you use cherry tomatoes, then cut them into quarters instead of halves. Using golden yellow tomatoes give the dish a nice contrast of color. I like to use this French olive oil in this salad, since it’s a little lighter, and works better with the delicate flavor of the strawberries.

Strawberries, thinly sliced

Yellow and red grape tomatoes, halved

Fresh basil leaves, thinly sliced or torn

Drizzle of good quality extra virgin olive oil

Fleur de sel, to taste

Scatter strawberries and tomatoes onto a platter. Sprinkle the basil on top. Drizzle with oil, and season with salt. May be made up to 1 hour in advance, and left at room temperature until ready to serve.