Mozzarella, speck and strawberry salad

As soon as the spring comes around we start craving lighter meals and salads become more popular, though without a little creativity they can get boring very quickly. Michael Diacono’s mozzarella and strawberry salad with speck and spinach leaves is anything but boring. 

Mozzarella, speck and strawberry salad

Serves 2


  • Knob butter
  • Large handful cherry tomatoes
  • Salt and pepper
  • Handful strawberries
  • 2 tbsp balsamic vinegar
  • Fresh basil leaves
  • Large handful spinach leaves
  • 2 large balls mozzarella di bufola
  • 6 slices speck


  1. Melt the butter in the pan with a little olive oil to stop the butter burning.
  2. Slice the cherry tomatoes in half and add to the pan.
  3. Season with salt and pepper.
  4. When the tomatoes are a little soft add the strawberries and the balsamic vinegar and allow to cook for a couple of mins.
  5. Add the basil and remove from the heat.
  6. Tear the spinach leaves into bite sized pieces and toss with a little olive oil and salt.
  7. Place the spinach into two serving plates.
  8. Add the mozzarella and the speck.
  9. Add the warm tomato and strawberry mixture.
  10. Serve immediately.

This recipe first appeared on Gourmet Today TV, aired on TVM on 22nd April, 2017. 

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