Let’s Cook - Strawberry Salad with balsamic vinegar

Published on December 06, 2022

Let’s Cook - Strawberry Salad with balsamic vinegar.png
Nothing says summer like strawberries, and Horowhenua is home to some incredible growers. 

Whether you get your strawberries from local growers such as Shirley’s Strawberries or Lewis Farms, or you pick them fresh from your own garden, this recipe will shine on the Christmas dinner table, or your next summer barbeque. 


  • Balsamic vinegar 1/4 cup
  • Horowhenua strawberries 1 cup sliced
  • Cherry tomatoes 1 cup halved
  • Mini mozzarella balls 1 cup halved
  • 1 ripe avocado 
  • Pecans* 1/3 cup
  • Basil leaves 1/3 cup loosely packed and torn
  • Extra-virgin olive oil, for drizzling
  • Salt and pepper


  1. In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half. This should take about 8 to 10 minutes. Set aside to cool. 
  2. Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans and basil in a shallow bowl or platter. Drizzle with olive oil, and season generously with salt and pepper. Gently toss. Drizzle with the reduced balsamic. 

* Or any other nuts you prefer.