2 Campari or Roma Tomatoes 8 Fresh Basil Leaves
1 pint Strawberries
Sea Salt and Black Pepper (to taste)
Dice the tomatoes and strawberries, discarding the tops (discarding the stems and leaves). Cut the basil into small, ¼” strips. Toss the tomatoes, basil, and strawberries together with a pinch of sea salt and black pepper.
Plate and top with balsamic glaze, which will give this salad a rustic sweetness.
Serves 2 to 4
This recipe is Vegan