Strawberry and Cucumber Salad

by LEON BOUTEILLER

The seasonal spring flood of strawberries from California and Florida has begun. The markets are beginning to offer discounts on these favored red berries with the taste of spring. There is something primal about our attraction to the vibrant red color. When they are firm, fresh and sweet, they are hard to beat. Even if imperfectly sweet, a little sprinkle of sugar will wake them up.

This recipe is one inspired by a salad I had in NYC this past weekend. It was essentially a beet salad with some Greek overtones. I’ve altered it to be spring-like with mini Persian cucumbers and strawberries, coupled with the quinoa and feta cheese of the original salad. Walnuts for a little crunch though blanched almond slices would work nicely. Lemon, dill and mint enhance the freshness. Quinoa adds a little heft and, if desired, peppery arugula as a green foundation for the rest of the ingredients.

If you’ve never had the experience of eating strawberries with cucumber, the combination of flavors may remind you of …watermelon! This recipe lends itself to individual servings or the ingredients can all be tossed in a large bowl and served family style.

A note about washing strawberries. If there is any residual pesticide, herbicide residue or other garden contaminant, it is likely on or under the leafy stem so hull the berries before washing them.

STRAWBERRY and CUCMBER SALAD
Makes 4 Servings

Ingredients:

  • 1 pint fresh strawberries, hulled, washed and cut into bite-sized pieces

  • 4 mini Persian cucumbers, 4 to 5 inches long. Cut them lengthwise in half and again the halves in half. Then cut into 1/2 inch pieces

  • 1 small red onion, peeled and cut into slivers

  • ½ cup quinoa, any color, cooked in 1¼ cups lightly salted water, drained well and cooled

  • 4 ounces feta cheese crumbles

  • ½ cup walnut pieces, roughly chopped

  • 1 tablespoon chopped fresh mint leaves

  • 2 tablespoons chopped fresh dill fronds

  • Lemon dressing, recipe follows

  • Baby arugula, optional

Lemon Dressing:

  • Juice of one freshly squeezed lemon, ¼ cup

  • ⅓ cup extra virgin olive oil

  • 1 teaspoon honey

  • ½ teaspoon dry mustard

  • ¼ teaspoon fine salt

  • ¼ teaspoon black pepper

Method for dressing:

  • Whisk all ingredients together in a small bowl, or place all ingredients in a shaker jar and give it a vigorous shake

Method for salad:

  • Reserve a few choice pieces of strawberry for garnish

  • Place the rest of the strawberries and the cucumbers in a bowl together and toss with a tablespoon of the dressing

  • Place some arugula, if using, on each of 4 plates

  • Divide the strawberry/cucumber mixture evenly on each plate

  • Spoon the quinoa over each plate followed by the onion, dill, mint, feta and walnuts

  • Drizzle the salads with a teaspoon or two of the dressing and garnish with the reserved strawberries

This salad can be made an hour ahead if refrigerated. It can stand alone or be tossed in a bowl and served family style. Either way, this is a different way to enjoy fresh spring strawberries that is not a dessert or in a fruit cup. I enjoy the peppery bite of the arugula but, if arugula doesn’t appeal, spinach greens are an excellent option.

Enjoy!

Leon G Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community. He is now retired and living in Cornwall with his wife Patrice and a love of the outdoors. They are joined by their pets, a Greater Swiss Mountain Dog named Banjo and two rescue cats called Ricky and Lucy.

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