Instagram is a purveyor of many things: The skinny tea model, the destination you’d never heard of but must immediately travel to, the rainbow salad and/or smoothie bowl with a hundred different superfood powders and star shaped fruit cuts. On a more subtle level, but equally as able to induce jealousy, I’d say, is the seasonal food envy. While I’m sweating away in an Australian summer, eating an icypole under a fan, I lust for the cosy, wintery scenes of elsewhere that pop up on my newsfeed. Such is the inverse of the dilemma I’m currently facing: the fresh, bright, summery salads of the Northern hemisphere, ‘liked’ while attempting to keep one hand warm by sitting on it.
I decided to add a slightly seasonal twist to a caprese, by roasting strawberries in balsamic and brown sugar. I say slightly because strawberries do not belong to winter (although there is currently a glut of cheap ones in Melbourne, global warming dat you?) but roasting definitely does.
FOR THE STRAWBERRIES:
1 punnet strawberries
1-2 tablespoons balsamic vinegar
2 teaspoons brown sugar
Pinch of sea salt
FOR THE SALAD:
1 bunch of basil
2 large Roma or large Heirloom tomatoes
1 punnet cherry or lil Heirloom tomatoes (different colours are fun but not necessary)
1-2 250g tub of Burrata (the better quality the better!)
- Preheat your oven to 180 degrees Celsius.
- In a bowl, mix together your balsamic, brown sugar, and sliced strawberries, and mix well. Set aside to marinate while the oven heats up.
- Pop the strawberries in the oven on baking paper for 15-20 minutes, or until they’re super juicy. You can give them a spray of olive oil if you wish.
- While they’re cooking, chop the tomatoes and basil, and pop them in a large bowl. Drizzle with olive oil and a generous pinch of sea salt.
- Take the strawberries out of the oven and allow them to cool just a little bit. Tear up the burrata and add it to the tomatoes. Assemble them on a plate, and top with the strawberries, (they’re too delicate to be mixed into the tomatoes) extra basil if you have some, and a final drizzle of balsamic vinegar, if you’re into it.