We can't get enough of these local strawberries right now. There really is nothing like the taste of a food when it is eaten in season. Think about the difference between a tomato you get at the grocery store in December & one you get out of the garden or at a farmers market in July. It's all about the flavor.
This salad is perfect for a hot night because the only cooking is done outside on the grill. You can really use any mixture of vegetables you want, we used what was in our fridge. The blue cheese was a wonderful contrast with the sweetness of the vinaigrette & it became wonderfully creamy from the heat of the steak & onions.
1/2 c olive oil
1/2 c fresh strawberries, halved
1 T balsamic vinegar
1/4 t salt
1/8 t ground black pepper
1 t fresh or 1/4 t dried savory, tarragon, marjoram or basil (your choice)
1/8 t white sugar
Process everything in a food processor or blender until smooth. Refrigerate until ready to use. This dressing will be a little thicker than many vinaigrettes because of the strawberries.
Makes 1 cup
For the salad we grilled 1/2 lb of flank steak just seasoned with salt & pepper then sliced it thin against the grain. We also grilled a small sliced onion until it was soft & starting to brown. We served these warm on a bed of lettuce with halved strawberries, chopped tomato & a really good blue cheese. Yum.