Grilled Strawberry Summer Salad

This is truly the only salad recipe you’re going to need this summer. Head to the farmer’s market, get all the fresh finds, and then come home and make this beauty for lunch, as a side for dinner, or maybe just a snack. It is fresh and light enough to eat on repeat all. summer. long.

GRILLED STRAWBERRY SUMMER SALAD

Time: 1 hour // Servings: 4

INGREDIENTS

For the salad:

  • 1 pint strawberries, remove the top and half

  • 1 tbsp olive oil

  • 1 pint tomatoes, halved (I used orange grape tomatoes but any will work)

  • 3-4 mini cucumbers, sliced into rounds

  • Basil, for topping

  • 1/4 cup feta cheese, crumbled

  • 1/4 cup pine nuts, toasted

For the dressing:

  • 1/4 cup olive oil

  • 1 tbsp red wine vinegar

  • 1 tbsp fresh squeezed lemon juice

  • 1 tbsp shallot, minced

  • 1 tsp honey

  • 1 tbsp strawberry juice (the strawberries will produce juice after they’re grilled)

  • Salt and pepper, to taste

DIRECTIONS

To grill the strawberries:

  • Use an actual grill if you have one*, but if not, lightly coat grill pan with non-stick spray or olive oil and heat on medium. In a medium bowl, toss the strawberries with 1 tbsp olive oil until coated. Once pan is hot, evenly distribute the strawberries over the pan and grill for about 4 minutes, tossing them halfway through. Move to a bowl and allow to cool completely. Some juice will accumulate in the bowl, you will use some of this for the dressing.

    *If you are using an outdoor grill, I would recommend either skewering the strawberries or using a vegetable grill pan so that they don’t fall through.

To make the dressing:

  • Whisk together olive oil, vinegar, lemon juice, honey, shallot, salt, and pepper. Add 1 tbsp juice from grilled strawberries and whisk until combined. Set aside.

To assemble the salad:

  • Once strawberries have cooled completely, assemble the salad. Add cucumbers and tomatoes to a bowl and toss with dressing (dress to your liking). Add feta, pine nuts, and strawberries and lightly toss again. Top with fresh torn basil and enjoy!

Alexandra Fiber