Strawberry Cucumber Summer Salad
Strawberry Cucumber Summer Salad
Bright strawberries collide with refreshing cucumbers for a salad you'll be eating all summer long!
- Author
- Marguerite
- Servings
- 4-6
- Category
Salads
Ingredients
- 1 large English cucumber
- 1 teaspoon kosher salt
- 1 pound strawberries, hulled and quartered
- ¼ small red onion, very thinly sliced
- ¼ cup fresh basil leaves, chiffonade
- ¼ cup fresh mint leaves, chiffonade
- ¼ cup roasted salted pumpkin seeds
- 2 tablespoons Ritrovo Citrus Balsamic Vinegar
- 3 tablespoons olive oil
- Kosher salt and freshly cracked black pepper, to taste
Directions
- Prepare the cucumber: slice the cucumber in half lengthwise. Using the tip of a spoon, scoop out the seeds. Thinly slice, toss with salt and leave in a colander to drain for 5-10 minutes.
- Meanwhile, make the dressing: whisk together the vinegar, olive oil, salt and pepper. Set aside.
- In a large bowl, add the sliced and drained cucumbers, strawberries, red onion, herbs and pumpkin seeds. Drizzle the dressing on top and toss gently to combine.
- The salad is best when refrigerated for at least 10-15 minutes before serving. It can be made up to a day in advance.