strawberry balsamic salad

I love that brief time of year strawberries are in season.*

When there are too many to just eat, even by the handful, and they're so perfectly ripe they won't keep more than two days. I'm sure a normal, rational person would freeze some for later in the year, but, honestly I just thought of that, and when drunk on ripe fresh strawberries it's hard to plan ahead.

So I've been trying to eat up these perfect strawberries in as many ways I can.



Here's another version of the salad I posted last year, now with pictures!

Strawberry Balsamic Salad:
(serves 2 as dinner with a side)

• 12 medium strawberries
• 1/2 red spring onion, thinly sliced
  
• 1.5 tbsp EVOO
• .5 tbsp golden balsamic vinegar
• 1.5 tbsp balsamic vinegar
• capers to taste (if your taste is against capers leave 'em out, I used 2 tbsp)
• salt & pepper
• field greens (or baby spinach, or bib lettuce, or red leaf, or...)

1. macerate 1/2 the strawberries with a pinch salt and the balsamic vinegars
2. stir in oil, onion and capers
3. fold in greens
4. salt & pepper to taste
   
5. slice remaining strawberries on top
   

For dinner we ate the salad with green garlic cheese bread, recipe to follow.




*Note-
the kind of strawberries that make you sing this