Monday, June 20, 2011
Strawberry Sunshine is the name that I came up with for this dish, because honestly, that's what it tastes like to me. Strawberries and Sunshine. It makes me happy.
It's a hot summer and I love to have cool refreshing items on my menu. This is a no cook recipe and a great side dish to take on a picnic or to eat with a light summer brunch. It's easy to make and to modify. Don't have blood orange olive oil? Use a bit of orange zest and some regular extra virgin olive oil! Have a lot of people coming? You can easily double, triple, or quadruple this recipe! It's okay if it stays out for awhile and once it's in the fridge it stores quite well.
Making this recipe has become a must whenever we have strawberries in the house. My favorite way to eat it is by itself as a side salad of sorts, but it’s the perfect accompaniment to lunch, alongside a sandwich or on top of a salad. I have even used these strawberries in making a dessert. It travels well, as long as you have a container with a tight lid. I’ve packaged it up to send to work with a friend of mine, before, as part of her lunch, no problem.
The sweet crispness of the strawberries and fresh herbs, the hint of orange, and the tanginess of the white wine vinegar is refreshing and always leaves you, and everybody else wanting more…so make extra!
Get the recipe and check out other recipes on Food52 !