Strawberry salad with bresaola and bocconcini

A fresh, zesty salad with interesting flavours.



  • 400g
    strawberries, hulled and sliced ½ cm thick
  • Good quality balsamic vinegar, to taste - salt and freshly ground black pepper
  • 16 slices
  • A bunch of fresh basil, leaves picked
  • 12
    bocconcini or 4x 100g balls of mozzarella
  • 150g
    wild rocket
  • Extra virgin olive oil- to taste
  • Parmesa, shaved, to serve, optional


Lay the strawberries out on a plate, drizzle with the vinegar and season Lay one slice of bresaola on your chopping board and cover with two or three basil leaves Lay another slice of bresaola on top and keep layering bresaola and basil like that until you’ve used it all up, toll into a thick cigar and slice into ribbons with a sharp knife Tear the bocconcini or mozzarella balls in half and lay on a serving dish. Scatter the strawberries around the pieces of cheese, toss the rocket in the strawberry juice left on the plate and add a splash of olive oil Gently lay the bresaola strips and rocket over the cheese and strawberries and finish with the dressed rocket, a few little shaving of fresh parmesan cheese, if you like, and a drizzle of olive oil


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