Salad with strawberries, cucumbers and melon
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
During the brief summer season of berries and fruits, when you're eager to savor their benefits and flavor, you can make the most of these ingredients and not just limit yourself to desserts. For example, strawberries and melon make a stunning, delicious barbecue salad. Sliced fruit is mixed with fresh spinach, cucumbers, onions, and dill, and a mustard-infused vinaigrette ties all these flavors together. The result is a truly unique and juicy dish, perfectly balancing all the contrasting flavors. Serve as a side dish with grilled meat and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 small red onion, thinly sliced
- 450 g strawberries, hulled and quartered
- 1 English cucumber, sliced
- 1/2 small cantaloupe, peeled and sliced (about 2 1/2 cups)
- 2/3 cup fresh dill, chopped
- 4 cups spinach (about 100 g)
- 1/3 cup mustard vinaigrette (see recipe below)
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Cooking the dish according to the recipe:
- Soak red onion in cold water for 10 minutes, then drain and pat dry.
- Combine the onion, strawberries, cucumber, melon, and dill in a large bowl. Season with salt and pepper to taste and stir to distribute the ingredients evenly. Let sit until the cucumber releases its juices, about 10 minutes.
- Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat the vegetables.
- Vinaigrette dressing with mustard.
In a bowl, combine 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon coarse salt, and a pinch of ground black pepper. Slowly pour in 2/3 cup olive oil, whisking constantly until the dressing is thick and smooth. Season with salt and pepper to taste.
Exit: about 1 tbsp.
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