Mozzarella, Tomato and Strawberry Salad

Ingredients:
1/2 pound fresh mozzarella (burrata would be delicious)
16 small sweet strawberries, hulled
16 grape or cherry tomatoes or 2 regular tomatoes
Salt, preferably flour de sel, and freshly ground pepper
Extra-virgin olive oil
A few pink peppercorns
4 fresh basil leaves, halved lengthwise and shredded
Raspberry or balsamic vinegar (optional)

Directions:
For the best flavor and texture, assemble this salad as close to serving time as possible.

Drain the mozzarella, if it’s in water, and lightly pat it dry.  Cut into 8 slices.  If you’re serving the salad family style, put the slices on a platter; if you’re arranging individual salads, put 2 slices on each plate.

Cut the strawberries in half the long way-if your strawberries are large, you might want to slice them into thirds- and put them in a bowl.  Cut the grape or cherry tomatoes into thirds or, if you’ve got larger tomatoes, cut them into cubes about the size of the sliced berries, and put them in the bowl.  Season lightly with salt and pepper and moisten-just moisten- with a few drops of olive oil.  Turn the fruit around gently in the bowl and taste it for seasoning to decide whether or not you’re going to want to add a dash of vinegar (but don’t add it yet).  Arrange the berries and tomatoes alongside the mozzarella on the platter or salad plates.

Finish the salad by pouring a little olive oil over the mozzarella, then crushing the pink peppercorns between your fingertips and sprinkling the pieces over both the fruit and the cheese; scatter the shredded basil leaves over them.  If you decided on the vinegar, drizzle it over the salad.  Serve immediately.

Wine pairing idea: Keep a sparkling rosé in mind with this chilled salad. A perfect match.