Quick, unique and elegantly delicious!
Succulent, sweet strawberries mixed with aromatic Italian basil served over homemade rosemary cornbread.
Strawberry Basil Salad with Rosemary Corn Bread
What you’ll need:
2 cups fresh sweet organic strawberries, coarsely chopped
1/3 cup thinly sliced green onions
1/3 cup chopped red sweet pepper
3 Tablespoons basil leaves, torn or chopped coarsely
1 small hot chili pepper of your liking – Serrano, jalapeno, Thai—finely minced (optional)
Tiny pinch of flaked Kosher salt or fine finishing salt
1 ½ to 2 Tablespoons good quality aged balsamic vinegar
Steps:
- In a medium bowl, gently combine strawberries, green onions and red sweet pepper.
- Add torn basil leaves, a little salt and hot peppers to taste.
- Drizzle with balsamic vinegar.
Serve over Rosemary Corn Bread
Rosemary Corn Bread
What you’ll need:
1 cup yellow cornmeal
1 cup flour
1/4 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon finely minced fresh rosemary leaves
1 cup milk or almond milk
1/3 cup vegetable or olive oil
1 large egg, lightly beaten
Steps:
- Preheat oven to 400 degrees.
- Combine dry ingredients including rosemary and blend together.
- Whisk wet ingredients together and stir into dry, just until moistened. Pour mixture into a buttered 8 inch square baking dish or pan (cast iron works just fine, too).
- Bake for 20 to 25 minutes or until inserted toothpick comes out clean.
- Cool slightly and cut into small serving slices or wedges with Salsa on the side for spooning over cornbread.
You can also make individual servings by using 10-12 paper-lined muffin cups. Fill 2/3 full and bake for 15 minutes.
