Sunday Eats: Tuscan Strawberry Salad

9 May

For my Mother’s Day Brunch Menu my focus was “light and fresh”… a theme that certainly appeased my M.I.L. (Mother-In-Law). So when a coworker of mine shared with me this wonderful Tuscan Strawberry Salad recipe I knew it would be the perfect fit. The mélange of fresh local strawberries, basil, mint and aged balsamic vinegar is also lovely served alongside a glass of this dry pink or even a little bubbly.


  • 3 baskets of strawberries, hulled
  • 3 to 4 tablespoons sugar
  • 1 bundle of fresh basil
  • 1 small bundle of fresh mint
  • 1 lemon
  • 3 tablespoons extra virgin olive oil
  • 4 tablespoons balsamic vinegar, such as We Olive’s Aged Balsamic Vinegar 


Place the strawberries into bowl and toss gently with the sugar. Take a medium handful of fresh basil with stems removed and roll into a bundle.  Cut across the bundle into thin strips and add to strawberries.  Take a small bundle of mint and cut the same way as the basil and add to strawberries.  Allow to sit for 3 to 5 minutes. Add the vinegar and olive oil, and toss gently again. Set aside to marinate for 3 minutes.

Grate the zest of one lemon and add to the strawberries.  Add the juice of one lemon and toss before serving.  Place the strawberries in a bowl, and drizzle the balsamic vinegar remaining in the bowl over the strawberries.

Serves 6


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