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  • Writer's pictureTerri Windover


Serves: serves 4


¼ cup balsamic vinegar

1 cup sliced strawberries

1 cup halved cherry tomatoes

1 cup halved mini mozzarella balls

1 ripe avocado, pitted and diced

⅓ cup pecans, toasted

⅓ cup loosely packed basil, torn

Extra-virgin olive oil, for drizzling

Sea salt and freshly ground black pepper

Instructions: In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, about 8 to 10 minutes. Set aside to cool.

Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans and basil in a shallow bowl or platter. Drizzle with olive oil, and season generously with salt and pepper. Gently toss. Drizzle with the reduced balsamic.

Notes: Make this vegan by omitting the cheese. 

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