summer strawberry and basil salad

     This time of year I eat way more fruit than usual because of how perfect and abundant it is. Strawberries from the farmers market are such a great weekly treat. And all of the fresh herbs that are available! Oh, it is wonderful. The two together? Now you know the way to my heart.

basil from my fire escape herb garden!

     For my birthday earlier in the month my boyfriend, Anthony (you may remember me talking about him in my post Anthony's Quick and Easy Vegan Chili a couple months ago) bought me a bunch of small potted herbs. I have since repotted them and watched them grow. Now my basil is finally large enough that I did a small harvest!

     Of course I was eager to use it right away. I don't know about where you are, but here it is so humid and my living room/kitchen is boiling. The last thing I wanted to do was cook. So this salad popped in my head and it just made sense.

I used a blood orange infused olive oil that we bought on our trip to Australia back in March. You can use any citrus infused olive oil or just plain extra virgin if you prefer. You could even add a small amount of citrus zest if you want that component. It compliments the strawberries and acidity of the vinegar so well.

Summer Strawberry and Basil Salad
Prep Time: 12 minutes
Cook Time: n/a
Servings: Makes about 3 cups


You Will Need:

• 1 lb strawberries, halved and quartered (depending on size)
• 1/3 cup packed basil, torn
• 1/2 cup cubed or crumbled feta
• 1 TBS blood orange infused olive oil, or extra virgin olive oil
• 2 tsp white wine vinegar
• salt and pepper, to taste

1. Combine all ingredients in a small to medium bowl. Toss to combine and coat strawberries evenly. Enjoy!

Do you grow your own herbs? What have you made with them?