Yes, for a while there, I was in denial and kept eating myself into a hive-aceous mess, but now that we’re into summer and have access to tons and tons of other fruits and vegetables, it’s been easy to make substitutions. Nectarines worked well with burrata for a variation on a caprese, and while the orange and white stone fruits would be perfect in any salad, we had strawberries on hand so used them in a Greek Salad.
Super-ripe red, strawberries were definitely in the right color family for replacing tomatoes. They were, naturally, a lot sweeter, but we didn’t mind since everything in the salad was somewhat strong in flavor/taste: tangy feta, salty olives, spicy arugula, and fragrant mint.
Greek Salad with Strawberries
¼ cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 clove garlic, super finely minced
several handfuls fresh arugula (or other salad greens)
fresh mint leaves
cucumber, sliced and/or diced
red onion, very thinly sliced
strawberries, hulled and large berries halved (standing in for tomatoes!)
crumbled feta cheese
salt + pepper to taste
optional: fresh parsley, green bell pepper, oregano (I didn’t use these because I didn’t feel like it yesterday)
Whisk together olive oil, red wine vinegar and garlic in the bottom of a large bowl.
Add the arugula, mint, cucumber (and optional parsley, bell pepper and oregano) to the bowl and toss to coat. Season with salt and pepper (about ¼ teaspoon salt, a few turn on pepper mill).
Add strawberries, olives and feta cheese. There’s no need to toss these in as they are pretty salty/flavorful without being dressed.