Ingredients:

  • 2 cups (300g) fresh strawberries, hulled and quartered
  • 1 cup (150g) fresh blueberries
  • 8 oz (225g) fresh mozzarella pearls, drained
  • 1/2 cup (15g) fresh basil leaves, chiffonade
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 tbsp (45ml) balsamic glaze
  • 1/4 tsp flaky sea salt
  • 1/8 tsp freshly cracked black pepper

Instructions:

  1. Rinse the fruit. Wash the strawberries and blueberries in cold water. Note: Use a colander and don't let them soak, or they will absorb water.
  2. Dry completely. Pat the berries bone dry with paper towels. Wait until they are totally dry before proceeding or the oil won't stick.
  3. Prep the strawberries. Hull the strawberries and quarter them into wedges. Aim for pieces that are roughly the size of your mozzarella pearls for visual harmony.
  4. Combine the base. Place the strawberries, blueberries, and drained mozzarella pearls into a large mixing bowl.
  5. Apply the oil barrier. Drizzle the extra virgin olive oil over the mixture. Toss gently with a spatula until every surface looks glossy and coated.
  6. Chiffonade the basil. Stack the basil leaves, roll them like a cigar, and slice into thin ribbons.
  7. Layer the aromatics. Scatter the basil over the fruit and cheese.
  8. Season the mix. Sprinkle the flaky sea salt and freshly cracked black pepper evenly across the top.
  9. Apply the finishing glaze. Drizzle the balsamic glaze in a zig zag pattern. Do not over mix after this step to keep the colors distinct.
  10. Plating. Transfer to a serving dish and serve immediately while the textures are at their peak.