Strawberry Cucumber Summer Salad
Scooping out seeds from the cucumber helps remove a significant amount of moisture, resulting in a salad that doesn't get watered down as it sits. This is my favorite summer salad to bring to barbecues and potlucks!
Strawberry Cucumber Summer Salad
Rated 5.0 stars by 1 users
Category
Salads
Servings
4-6
Bright strawberries collide with refreshing cucumbers for a salad you'll be eating all summer long!
Author:Marguerite
Ingredients
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1 large English cucumber
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1 teaspoon kosher salt
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1 pound strawberries, hulled and quartered
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¼ small red onion, very thinly sliced
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¼ cup fresh basil leaves, chiffonade
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¼ cup fresh mint leaves, chiffonade
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¼ cup roasted salted pumpkin seeds
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2 tablespoons Ritrovo Citrus Balsamic Vinegar
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3 tablespoons olive oil
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Kosher salt and freshly cracked black pepper, to taste
For the salad
For the dressing:
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.