Tomato And Strawberry Salad
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 5 minutes
- 1/2 golden or banana shallot, peeled and thinly sliced
- 1/8 baguette, thinly sliced and drizzled with 1 tablespoon olive oil
- 150g/5ozs. strawberries
- 4 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 400g/14ozs. tomatoes (I used a mix of heirloom, cherry, orange grape and vine tomatoes)
- 1/2 cup tinned cannellini beans, drained
- Parsley to decorate
- Salt and pepper to season
Step 1 - First soak the shallot in a cup of water and set aside. Then grill the bread until golden and set aside.
Step 2 - Take the softest strawberries (around 1/3 of them) and mash them and then mix this with the olive oil and balsamic vinegar to make a dressing. Slice up the remaining strawberries.
Step 3 - Cut up the tomatoes and arrange on a plate with the sliced strawberries and cannellini beans. Spoon the mashed strawberry dressing on top and add drained shallot, parsley and croutons. Season with salt and pepper.