Summer Strawberry Salad with Bocconcini and Rocket
Our Summer Strawberry Salad is perfect for outdoor barbeques and great to bring for potluck gatherings. The sweetness of strawberries matched with rocket and bocconcini, layered with crunchy maple candied walnuts and drizzled with tangy aged balsamic vinegar, is a match made in heaven.
Wash and trim strawberries, then cut in half or quarters depending on size.
Wash radishes, trim green tops and thinly slice.
Add walnuts, maple syrup and a pinch of salt in a small fry pan and fry over medium-high heat. Stir frequently for about 2-3 minutes or until syrup is caramelised and walnuts have gained a golden colour.
Assembly
On a large plate, scatter ¾ of arugula (rocket leaves), then place strawberries and sliced radishes on top.
Drain bocconcini from brine and scatter between strawberries and radish slices.
Add the remaining arugula (rocket leaves) and maple glazed walnuts.
To serve, drizzle olive oil and aged balsamic vinegar across the salad.
Notes
If you can’t find baby bocconcini, a large buffalo mozzarella ball would suffice too. Just tear up the cheese and scatter on the plate.
Remove walnuts if prefer nut-free salad. It works without.
Vegan / Dairy free option - skip the bocconcini cheese and replace with avocado.
Whether you are hosting or taking this salad to a party, you can easily have all ingredients cut and prepared, then assemble when you need to serve.