I used to frown upon salads with fruit on them. It always seemed so weird to me. “Why are there strawberry slices in my salad?” Then I’d proceed to flip the table over and throw the salad across the room. I’m not one for mixing sweet and savory into one dish. With a few exceptions of course, like fried chicken and waffles with maple syrup and honey drizzled all up on it. I’ll never say no to that. I don’t think anyone in their right mind would. I’m not (that) crazy. For the most part, though, I like to keep certain things separate on my plate. My pancakes have to be on another dish completely, far away from my eggs and potatoes and bacon. I’ve recently had a change of heart on the entire matter, and I now have a new found appreciation for sweet fruit on a savory salad. I can’t get enough of it, actually. I guess it helps to keep an open mind to new things we’re not completely used to. Now I’m trying to get you all hooked on it. Needless to say, I’ve learned a lot from the error of my ways and I’m ready to eat all of the fruit studded salad in the world. The world I tell you. THE WORLD.
This is the second recipe in our mega Easter Brunch Bonanza celebration. It’s the perfect side dish for our Spring time meal to celebrate one of my favorite holidays. Just in case you’ve missed yesterday’s post, here’s a link to the Roasted Asparagus and Prosciutto Croissants. It’s another easy dish that you can whip up with no effort at all, taking some help from the store. I’m also going to remind you to come back each day for the rest of the week for the remaining recipes, there are three left and they’re only going to get better and better. I promise. Cross my heart and kiss my elbow. Just as a hint between you and I, Friday’s recipe is my absolute favorite. Oh, I’ve also been updating the main Easter Brunch post on the home page with the links to each individual recipe so that you guys can have one central location for the entire brunch menu. I think it makes it easier on us all. That one post will continue to live on the home page, front and center, so we can find all the recipes without hassle. Enough about all this business talk though. Let’s get to salad making and eating.
This is a super easy recipe so let’s not fret about anything. Have a glass of wine—I have one now and I think you should too—in your hand and relax. Don’t stress and just think happy thoughts. This will be the easiest recipe you’ll ever put together. No cooking is involved. The first thing to do is peel a couple English cucumbers into long thin strips.
**Tip: I like using English cucumbers, the long cucumbers that come wrapped in plastic, because the skin is thinner so that means you don’t have to peel them and the seeds are a lot smaller so you don’t have to take them out!**
I like to peel in one direction until I reach the center where the seeds begin and then I flip it over and start peeling on the opposite side.
The next step is to rinse the fresh strawberries, cut the stems off and then slice into thin slices. Place on top of the cucumber ribbons.
I couldn’t very well just give you a salad with only two ingredients like the title suggests. So let’s also make it rain down walnut pieces and feta cheese. Both of which pair perfectly with strawberries. The three together create a delicious flavor of explosion in your mouth. It’s an experience.
**Tip: If you’re allergic to all nuts in general, skip them, of course. If you’re only allergic to walnuts in particular, I know it happens, then pistachios or almonds would be great in this as well.**
**Tip: You can make this salad ahead of time, up to this step and then wrap it well in plastic wrap. Store in the fridge and dress until ready to serve. Don’t add the “dressing” if you’re not going to eat it right away because it’ll get watery and wilt and not appetizing at all.**
Right before serving, you can drizzle with balsamic vinegar and olive oil. Season with a bit of salt and pepper to taste.
I like this cucumber and strawberry salad a lot because it’s super refreshing and a bit different with the cucumber ribbons. Sometimes I’m not in the mood for salads with lettuce, I’m weird I know. I’m always on the look out for different salads with great texture. This recipe fits the bill.
It’s a great recipe on it’s own, but even better as part of our entire Easter Brunch Bonanza. Don’t forget to stay tuned for tomorrow’s recipe. It’s the entrée so it’ll be a big deal. In the meantime, let’s relish in this salad and try to think healthy thoughts. We’re going to need them. Enjoy!
- 2 english cucumbers, thinly sliced or peeled thinly
- 1 pint fresh strawberries, stemmed and sliced
- ½ cup walnuts, chopped
- ¼ cup feta cheese, crumbled
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- Rinse the cucumbers and peel them into thin long slices using a vegetable peeler. Arrange on a large platter. Top with sliced strawberries. Sprinkle with walnuts and feta cheese. Wrap in plastic and place in the fridge until ready to serve.
- Right before serving, drizzle with balsamic vinegar, olive oil, salt and pepper. Serve immediately. Enjoy!
- yields: 4 to 6 servings