Recipe information
Yield
Makes 4 servings
Ingredients
6 ounces (1 cup) cherry tomatoes, halved
1 cup (about 1/2 pound whole berries) small strawberries, trimmed and halved
1 tablespoon extra-virgin olive oil
1 tablespoon aged balsamic vinegar
1 tablespoon finely grated lemon zest (about 1 lemon)
1/2 teaspoon table salt
1/4 teaspoon freshly ground pepper
2 heads Boston lettuce, halved and cores removed
2 teaspoons fresh chives, minced
Preparation
Step 1
In small mixing bowl, toss together tomatoes, strawberries, oil, vinegar, zest, salt, and pepper. Let marinate at room temperature 10 minutes.
Step 2
To serve, place lettuce-head halves on 4 plates. Top each with tomato-strawberry mixture. Sprinkle with chives.
