Balsamic Strawberry Cucumber Toss
Prep: 20 minutes
Nothing says peak summer quite like the taste of fresh strawberries. In this recipe, our Community Health and Outreach team at Morningside Urban Farm pairs them with another favorite summer crop—cucumbers—to make a highly-refreshing, low-calorie salad.
Angela Charlton, R.D.-N., suggests using both the zest (peel) and the juice of citrus fruits in recipes, like the CHO team does in this one, to get all the nutrients onto your plate. A one cup serving of this salad provides over 80% of your daily vitamin C needs!
Depending on what you've got growing in your garden (or packed in your farm share), you can substitute fresh mint for the basil and/or watermelon for the cucumber, notes Angela. And if you've got more strawberries or cucumbers than you know what to do with, we have more recipe ideas for you here and here.
1 pound strawberries, washed, hulled and quartered
2 tablespoons fresh basil, thinly sliced
2 teaspoons balsamic vinegar
1 teaspoon sugar
1 medium cucumber, peeled, halved lengthwise, seeded and thinly sliced
Juice of 1 lemon, and its zest
Salt and pepper to taste
- Combine the strawberries, basil, balsamic vinegar and sugar in a large bowl. Toss gently to coat.
- Cover and chill the mixture for 1 hour.
- Toss the cucumbers, lemon juice and lemon zest together in a medium bowl.
- Add the cucumber mixture, salt and pepper to the strawberry mixture. Toss gently to combine.