June is the sweet spot for early-season British tomatoes and juicy strawberries. This salad brings them together for a refreshing, colourful dish that’s perfect for garden lunches, BBQs, or light suppers.
Ingredients (Serves 2–4):
- 250g ripe British cherry tomatoes, halved
- 200g British strawberries, hulled and halved
- 75g feta or soft goat’s cheese, crumbled
- A small handful of fresh basil leaves, torn
- A few sprigs of mint, chopped
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar or pomegranate molasses
- Sea salt & freshly cracked black pepper
- Optional: Toasted pine nuts or pumpkin seeds for crunch
Method:
Step 1 – Prepare the fruit: Gently toss the tomatoes and strawberries in a large bowl.
Step 2 – Dress it lightly: Drizzle with olive oil and balsamic vinegar. Season with a pinch of sea salt and a grind of pepper. Let it sit for 5–10 minutes so the flavours can mingle.
Step 3 – Add the cheese & herbs: Sprinkle over the crumbled feta/goat’s cheese, basil, and mint.
Step 4 – Finish & serve: Add optional toasted seeds for crunch. Serve immediately on its own, or as a side with grilled chicken, fish, or crusty bread.
