Strawberry, Snap Pea and Buffalo Mozzarella Salad with Basil

Strawberries are not only good for dessert, they also make a delicious spring salad!  I like to combine them with fresh snap peas for color and fresh basil which pairs so well with the sweet berries.  For a bit of richness, some buffalo mozzarella cheese adds a nice touch.  You could also swap it out for chevre (goat cheese) if you would prefer that, or if you would like the salad to be vegan, you can make the macadamia chevre from this recipe: and substitute that for the dairy cheese.  This colorful salad makes the perfect dish to serve to company or any meal.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



Whisk together basil oil and lemon juice and set aside.  Arrange mozzarella, strawberries and snap peas on a plate in an attractive way, then sprinkle with snap peas, drizzle with oil mixture, sprinkle with basil and sea salt and freshly ground pepper to taste.  Serve!


* To make basil oil, in a food processor place 1/4 cup fresh basil and 1/2 cup extra virgin olive oil and process until smooth. Store in the fridge for up to a few weeks.

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Recipe Type

  • Gluten-Free
  • Salad
  • Vegetarian

Course Type

  • Salad
  • Side Dish

Skill Level

  • Beginner
  • Child Friendly
  • Easy