Making this recipe has become a must whenever we have strawberries in the house and it’s so easy, anyone can do it. My favorite way to eat it is by itself as a side salad of sorts, but it’s the perfect accompaniment to lunch, alongside a sandwich or on top of a salad. I have even used these strawberries in making a dessert. It travels well, as long as you have a container with a tight lid. I’ve packaged it up to send to work with a friend of mine, before, as part of her lunch, no problem.
The sweet crispness of the strawberries and fresh herbs, the hint of orange, and the tanginess of the white wine vinegar is refreshing and always leaves you, and everybody else wanting more…so make extra! ~ TFFG
*Note- If you don’t have blood orange olive oil, use orange zest instead! Also, you can use either fresh Mint, or fresh Basil. I have used both and either is a delightful addition. —TheFriendlyFoodieGirl
Blood Orange Olive Oil
White Wine Vinegar
Sugar (adjust to your palette)
Fresh Basil or Fresh Mint leaves
In This Recipe
Wash and slice Strawberries and place in mixing bowl.
Add Blood Orange Olive Oil, White Wine Vinegar, and Sugar.