This does not usually happen. All the fresh produce in the post are from Hellers! I love the play of sweet strawberries against the acidity of cherry tomatos. And, thankfully right now both are in abundance.
I was able to pick up marinated goat cheese bells from Painted Goat, they will appear later in the week as will Leslie's wonderful baguette, and radicchio from Berry Brook. Check infrequently follow the blog to see everything through the week.
Here is what it made:
Here is what I used from the market:
1 lb cherry tomatos, slice in half, stems removed
1b strawberries, hulled and sliced in half
1 small Sherman onion, small dice
1/3 of a medium cucumber, small dice
Here is what I used from my pantry:
Vinegrette and fresh herbs.
To dress, normally I would drizzle with one of my favorite balsamic vinegars and a little oil oil. I decided to do a vinegrette, because I also have some salad green for later this week.
I posted my favorite vinegrette a few blogs ago. Instead of the apple cider vinegar, I used a combination of strawberry and dark chocolate balsamic vinegars, removed the lemon reduced the honey to a couple of tablespoons.
After I gently dressed the salad I stirred in fresh basil, mint, and parsley.
I let this sit so the flavors from the vinegrette have time merge with the flavors of the fruit and veggies.