Sometimes the best meals come out of a fridge clean-out, and this strawberry basil salad was one of my best accidents. This dish is perfect for a summer evening dinner party, but since I’m posting this on a weekday in March, it will have to act as a midday work-from-home lunch bowl add-on. But watch out summer, this salad will be making an appearance again!
I mean, just look at it. It’s seriously stunning! The flavors of the sweet strawberries and fresh cucumbers paired with fragrant basil and nutty pine nuts are a match made in heaven. If you hate onions, you can leave them out and this salad will still turn out amazing.
I highly recommend letting this salad marinate in the olive oil and red wine vinegar combo for at least 30 minutes before serving – those 30 minutes will make all the difference in the final flavor. I also encourage you to let it sit in the refrigerator for that extra refreshing feel.
Tangy Strawberry Basil Salad
Equipment
- Chef's knife
- Cutting Board
Ingredients
- 3 Persian cucumbers finely diced
- 4-5 large Strawberries diced
- 1/4 small Red onion thinly sliced
- 5-6 Basil leaves thinly sliced or chopped
- 1/4 cup Pine nuts sub chopped walnuts
- 3 tbsp Olive oil
- 3-4 tbsp Red wine vinegar
- Salt and pepper
Instructions
- Mix all ingredients together and adjust seasonings as needed!
- For best results, let marinate for 20-30 mins in the fridge.
