10MIN
4 SERVINGS
COOKING 0MIN
EASY

20 cl extra-virgin olive oil
1 plump vanilla pod
250 g mixed cherry tomatoes
(red, black, yellow, orange)
250 g strawberries
300 g buffalo mozzarella balls (bocconcini)
10 basil leaves
1 small garlic clove
2 tablespoon(s) balsamic vinegar

The day before, pour the olive oil into a small bottle or jar. Split the vanilla pod in two lengthways and scrape out the seeds with a sharp knife, then add them to the oil. Close and shake to mix well. Leave to rest at room temperature.

On the day, wash then halve the cherry tomatoes. Rinse then hull the strawberries and cut them in half or quarters depending on their size. Place everything in a salad bowl with the drained bocconcini and basil leaves.

Peel, degerm and crush the garlic. In a bowl, mix the vanilla oil, vinegar and garlic, then pour into the salad bowl. Sprinkle with fleur de sel, season with freshly ground pepper, toss and serve immediately.