Tomato and Strawberry Salad

This salad is crisp and has a variation of flavors that work surprisingly well together. The acid from the tomatoes balances the sweetness of the strawberries and both go well over the tender leaves of Boston lettuce. Makes 4 servings.


1 cup cherry tomatoes, cut in half
1 cup small strawberries, stems removed and cut in half
1 tablespoon aged balsamic vinegar
1 tablespoon olive oil
zest from one lemon
1/4 teaspoon pepper
1/2 teaspoon salt
2 heads Boston lettuce*, leaves separated, core removed
2 teaspoons chopped parsley


1. In a medium bowl toss together the tomatoes, strawberries, vinegar, oil, zest, pepper, and salt. Let rest 10 minutes.
2. To serve place the lettuce leaves evenly of 4 plates. Top with strawberry tomato mixture and sprinkle with parsley.

*also known as butter lettuce or butterhead lettuce

Author: Rachael Daylong

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