Strawberry salad with ricotta

starter summer Spring
Total: 15 min. | Active: 15 min.
vegetarian, gluten-free

In May, strawberries are everywhere – as far as the eye can see. And, of course, they're delicious just as they are. However, it's well worth having a simple savoury recipe in your repertoire. This strawberry salad with ricotta and basil is a treat for both the eyes and the taste buds. Combined with a bit of crusty baguette, it makes the perfect starter on a summer evening.

Recipe by:
Claudia - stylingqueen

Ingredients

for 4 people

Salad
4 tbsp balsamic vinegar
3 tbsp olive oil
¼ tsp salt
a little  pepper
350 g strawberries, in slices
2 tbsp pine nuts
Serve
200 g ricotta
½ bunch basil, torn into pieces
1 tbsp liquid honey

How it's done

Salad

Combine the balsamic and oil in a bowl, season. Add the strawberries, mix. Toast the pine nuts in a non-stick frying pan without any oil, leave to cool.

Serve

Plate up the strawberry salad, sprinkle with the pine nuts. Top the salad with the ricotta and basil, drizzle with the honey.

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