Walking through the market, looking for some supper inspiration after a long day, my eyes fell upon the first of the strawberries. My heart skipped. I think I started missing fresh strawberries from the moment they went out of season last summer! I was feeling too lazy to bake a pie and I can’t say strawberries inspire a proper supper. Then I remembered the last eat in my kitchen post, which was a strawberry-berry panzanella salad. I’d never made panzanella and as usual, love a challenge discovering new recipes. So, without following Meike Peters recipe, I imagined what my salad could look like. I have arugula growing, I could stop by the cheese chop and buy some mozzarella di buffala, grill my sourdough bread cut up into croutons and top it with a balsamic reduction. And by George, it was lovely! A light summer supper for a hot summer evening, bursting with berry flavour 🙂 I am one happy camper!!!

RECIPE

1 small pint strawberries, hulled and quartered

1 small bunch arugula, roughly chopped in halves

1/2 muzzarella di buffala

Balsamic reduction

4-5 leaves, thinly sliced + more to garnish

2 cups cubed stale bread, lightly oiled, salted and grilled

1 tablespoon olive oil

Salt & pepper to taste

INSTRUCTIONS

To make the balsamic reduction, place 1 cup balsamic vinegar in small saucepan and simmer on low heat until reduced to a thick syrup. Place lettuce and strawberries in bowl with sliced basil and mix. Top with slices of mozzarella and drizzle with the balsamic reduction. Top with basil to garnish and serve. Serves one. Enjoy!