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Strawberry Cucumber Salad

Servings 4 (1 cup) servings


For the dressing:

  • 1 Tablespoon red wine vinegar
  • 2 Tablespoons honey or agave
  • 2 Tablespoons freshly squeezed orange juice zest the orange before juicing
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon orange zest use any leftover zest from the orange for garnish

For the salad:

  • 2 cups quartered strawberries
  • 2 cups thickly sliced and quartered cucumbers

For the topping/garnish:

  • 3 Tablespoons crumbled feta
  • 2 Tablespoons finely chopped fresh basil
  • orange zest for garnish


  1. Make dressing. Measure all ingredients for dressing into a jar with a tight fitting lid and shake vigorously to combine.
  2. Place berries and cucumbers in a medium bowl and pour dressing over all. Toss to combine making sure the salad is completely coated in the vinaigrette.
  3. Sprinkle feta and chopped basil over top of salad. Garnish with additional orange zest, if desired. Serve.

Recipe Notes

*The salad is good served immediately, but it does benefit from a little time in the refrigerator to help the flavors meld, maybe 30 minutes or so. You don't want the strawberries to macerate into mush, and the vinegar and honey will begin to break them down, so just a short time is good. If you decide to do that, wait to top the salad with feta, basil and orange zest until right before serving.

*You can use a white champagne vinegar or your favorite vinegar. Be careful of using any flavored vinegars or balsamic vinegar in this particular vinaigrette, because while they may be delicious on their own, they will already be sweeter than a typical wine vinegar and may throw off the balance of sweet and sour in this recipe. You'll have to adjust the amount of honey to taste.

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