Yield:4 servings
1 pound strawberries, hulled and quartered
2 tablespoons red wine vinegar
2 teaspoons honey
Salt and black pepper
1 large basil sprig
16 ounces (2 cups) cottage cheese
3 tablespoons roasted, salted pistachios, coarsely chopped
Step 1
In a resealable container, stir together the strawberries, vinegar, honey and generous pinches of salt and pepper. Pluck the leaves from the basil sprig and rip them into small pieces; stir them into the strawberries. Let sit for 15 minutes at room temperature, or cover and refrigerate for up to 24 hours, gently swirling the container occasionally to distribute the juice.
Step 2
When ready to eat, divide the cottage cheese among bowls. Top with the strawberries and a spoonful of their juices beneath. Sprinkle with the pistachios.
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