There isn't much to this at all, but the basic combination of ingredients sure made for a dramatic side! If you want a crispier green, by all means use a head of romaine - however, we have a couple rows of red butterhead lettuce that are still thriving and while tender, we've found it is firm enough to hold up to this type of salad. Hand torn, we tossed those lettuce leaves with slices of just-picked strawberries (the plants are still producing!), sweet crunchy arcs of Vidalia onion and fresh basil.To let these ingredients shine, a straightforward dressing composed of good olive oil and balsamic vinegar, spiked with salt and fresh ground black pepper, was all that we needed to moisten this salad. You could go and throw in chunky pieces of cheese, toasted nuts or grilled chicken if you must, cluttering the surface, but I think what was so appealing about this salad was just how clean and simple it was. I was intrigued at first by the addition of basil, but as its fragrance lifted from my plate and I got a taste of the combination, the refreshing anise-like flavor came sweeping through and made complete sense, anchoring this dish with such a pleasing note. This is the second time we've enjoyed this salad and I bet it won't be the last during this summer!
Yum. I make this salad at home all the time. Strawberries and balsamic vinegar are perfect together.
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