1: Wash the strawberries super well. I talk about the best way to clean fresh produce just above in this post. The tip is worth the read. Once clean, turn out onto paper toweling or a large kitchen towel to dry. Alternatively, run through a salad spinner.

2: When the berries are largely dry, hull and slice them in half. For larger berries, slice into fourths lengthwise. Place into a large bowl that will eventually be used to toss in. Set aside.

3: Wash the blueberries very well. Turn out onto paper toweling or a large kitchen towel to dry. Alternatively, run through the salad spinner. Add to the bowl of strawberries.

4: Slice the ciliegine into thirds. If you prefer to halve instead, that’s fine, too. If you can’t find ciliegine, use a ball of fresh mozzarella (or burrata just before serving) in lieu if necessary. Set aside. Tip: Smoked mozzarella is delicious in this dish if you are able to source it!

5: Wash and dry the salad greens as well as the baby spinach, running it through a salad spinner to dry. The vinaigrette will not adhere to wet leaves, so make sure to dry thoroughly. Assemble the leaves in a very large bowl separate to the berries. Top with the ciliegine. Gather varying sizes and colors of tomatoes and give them a good wash.

6: Cut the cherry tomatoes in half, and the larger Campari tomatoes into fourths. Campari’s slices are pretty in this salad, but do not toss as well. If you prefer sliced Campari’s, add them on top at the end. Add the cut tomatoes to the large bowl with the strawberries and blueberries. Tip: Gently moving cut tomatoes over paper toweling will remove the seeds as they will stick to the paper towel.

7: To the salad greens, tear the fresh basil leaves and toss to mix. I specify 1/3-cup, but I love the burst of flavor so much that I tend to add extra, going about a 1/2-cup.

8: Follow with the fresh mint leaves the same way, tossing to mix. You can also add additional mint leaves, but I find it competes with the basil. It’s kind of ‘one or the other’ if deciding which to add extra of. You do you!

9: Make the vinaigrette by measuring out the balsamic vinegar and the olive oil. Place into a Mason jar or blender along with honey, Dijon mustard, and sea salt and black pepper to taste. Shake well or emulsify if using an appliance. The vinaigrette is also to taste, so don’t be shy about going heavier on the balsamic if you like.

10: Tear fresh thyme leaves and tender green stems. Add the thyme to the vinaigrette mixture and taste for seasoning. Now’s your chance! Add additional salt and pepper if needed. I like my vinaigrette on the sweet side, so inevitably end up adding additional honey. Re-shake/emulsify. When it’s perfect, pour the dressing over the tomato strawberry mixture and stir to combine.

11: Add the tomato strawberry mixture and all of the vinaigrette from the bowl to the salad greens and torn herbs. Toss well to coat each and every leaf and all of the mozzarella. Run a block of parmesan over a microplane or hand grater and atop the salad. I find the parmesan adds a salty flavor which I quite like, but if you want the fruit or basil to shine, go sparingly.

12: Season again if desired with a sprinkle of sea salt and black pepper. To serve, make sure each eater gets a sufficient amount of fruit to salad greens and ample ciliegine. Add more parmesan to each individual plate if desired and serve immediately. This salad is easily a main dish if you would like to add a protein. I’m partial to grilled chicken or sauteed scallops!