Tuesday, July 13, 2010

Strawberry, Cucumber, and Basil Salad

I came across this recipe while searching for ways to use our fresh strawberries. I enjoyed strawberry balsamic ice cream last summer, so I figured this would be similar. It was delicious, light, and the perfect side salad for a summer dinner.

4 cups hulled strawberries, quartered (1 pound)
2 tablespoons thinly sliced fresh basil
2 teaspoons balsamic vinegar
1 teaspoon sugar
2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 2 cups)
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine first 4 ingredients in a large bowl, and toss gently to coat. Cover and chill for 1 hour.

Combine cucumbers and juice; toss to coat. Add cucumber mixture, salt, and pepper to strawberry mixture; toss gently to combine. Serve immediately.

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