Ingredients:

  • 2 cups Ripe Strawberries, hulled and quartered
  • 1 large English or Hot House Cucumber, halved lengthwise and sliced into 1 cm thick half-moons
  • 1/4 cup Crumbled Feta Cheese
  • 1/4 cup Fresh Mint Leaves, roughly torn or chiffonade
  • 1/4 medium Red Onion or 1 large Shallot, very finely sliced
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Freshly Squeezed Lime Juice
  • 1 tablespoon Runny Honey
  • 1/2 teaspoon Flaky Sea Salt
  • 1/4 teaspoon Freshly Cracked Black Pepper

Instructions:

  1. Thoroughly wash the strawberries and cucumbers. Hull the strawberries and slice them into quarters. Slice the cucumber, leaving the skin on. Finely slice the red onion or shallot.
  2. Tame the Onion: Place the sliced onion in a small bowl of cold water for 5 minutes; drain and pat dry. Place the prepared strawberries and cucumber in the large mixing bowl and keep them chilled in the fridge.
  3. Whisk the Vinaigrette: In a small bowl or jar, combine the lime juice, honey, salt, and pepper. Whisk vigorously until the salt dissolves. Slowly drizzle the olive oil into the lime mixture while continuously whisking until the dressing is well combined and slightly emulsified. Taste and adjust seasoning.
  4. Assemble the Salad: Gently add the drained red onion slices, the crumbled feta, and the fresh mint leaves to the chilled strawberries and cucumber. Drizzle about three-quarters of the vinaigrette over the salad.
  5. Serve Immediately: Use a large spoon to gently toss the salad 2-3 times to coat the ingredients. Transfer to a serving platter. Drizzle any remaining dressing over the top, and serve immediately.