Description
A refreshing summer salad combining crisp cucumber, juicy strawberries, and tangy feta with microgreens and a sweet balsamic reduction. Perfect for balancing hydration and flavor in hot months.
Ingredients
1 English cucumber (straight, firm-skinned)
1 1/2 lbs Vanilla 101 strawberries (ripe, white caps removed)
3 bulbs red onion (thinly sliced)
4 oz feta cheese (3/8-inch cubes from a block)
half a cup shaved Parmesan
handful of microgreens
5 sprigs ginseng basil (chopped vertically)
2 tbsp balsamic glaze
Instructions
Cut the English cucumber crosswise into 3/16-inch thick rounds.
Wash and remove the white core from the strawberries for a clean finish.
Thinly slice red onion bulbs and soak in cold water for 10 minutes; drain.
Cube feta cheese into 3/8-inch thick segments using a sharp knife.
Shave Parmesan with a vegetable peeler for a delicate texture.
Chop ginseng basil vertically to preserve anise notes.
Layer cucumber, strawberries, soaked onions, feta, and basil in a salad bowl.
Top with microgreens and a final touch of shaved Parmesan before serving.
Lightly drizzle balsamic glaze to bind sweet, tart, and briny elements.
Notes
For a lighter option, substitute Parmesan with toasted sliced almonds.
Soak onions longer (15-20 minutes) if you prefer a milder flavor.
Store leftovers in an airtight container for up to 24 hours (keep glaze separate to prevent sogginess).
- Prep Time: 5
- Cook Time: 4
- Category: Lunch
- Method: Cold preparation
- Cuisine: Multi-continental fusion
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 8g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2.5g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 18mg