Ingredients
For vinaigrette
1/4 cup TAO Vinoso Barbaresco Vinegar
2 tablespoons TAO Extra Virgin Olive Oil
1/2 teaspoon kosher salt or pink Himalayan salt
For salad
3 cups strawberries, hulled and halved (large berries quartered)
2 tablespoons TAO Extra Virgin Olive Oil, or TAO Basil Pressato Olive Oil, plus more to taste
Kosher salt
1 teaspoon of honey
1 medium English or 3 Kirby cucumbers, cut into 1/2-inch obliques (about 2 cups)
3 roma tomatoes, diced
2 teaspoons finely chopped jalapeño chile (with seeds)
1/4 cup basil ribbons (1/4-inch ribbons)
1/4 cup mint ribbons (1/4-inch ribbons)
Flaky sea salt- at the finish, to add crunch
TAO Strawberry Balsamic Vinegar or TAO Black Mission Fig Balsamic Vinegar (or use, TAO Honey Pepper Balsamic Vinegar if you want a little heat with a little sweetness) for drizzling*
Directions
In a small bowl, whisk the TAO Vinoso Barbaresco Vinegar, TAO Extra Virgin Olive Oil, and kosher or pink Himalayan salt until the mixture is emulsified.
Set the grill to high heat.
In a medium bowl, toss 1 ½ cups of the quartered strawberries with the oil and season with salt and sugar.
Grill the cut side of the strawberries until charred, about one minute (Be sure not the over-grill the strawberries; you want them to have grill marks and retain some firmness).
Add grilled strawberries to a large bowl and add the remaining quartered, raw strawberries, cucumbers, tomatoes, jalapeño, basil, and mint ribbons.
Add the vinaigrette and toss well.
Transfer to a serving bowl, and drizzle with olive oil and balsamic vinegar*.
Season with flaky salt and serve immediately.
Adapted from: Californiaoliveranch.com