Grilled Strawberry Salad
Cucumbers add refreshing crunch to this summer fruit dish.
"This possibly my favorite dish of summer because of the way it delivers so many flavors at once," says chef Dan Kluger of Loring Place in New York City. "It has sweetness from the perfectly ripe strawberries, a bit of smokiness which they take on from the grill, sour notes from the vinaigrette, and some bright mint is mixed in, too. It's a simple, but surprising salad that is definitely a crowd-pleaser."
To make The Salad
- 10 strawberries, washed and cut in half
- Sea salt
- 4 English cucumbers, largely diced
- ½ teaspoon jalapeño, diced with seeds intact
- 6 cherry tomatoes, cut in half
- A handful of basil, roughly torn
- A handful of mint, roughly torn
- Olive oil (for drizzling)
- Black pepper
For the Vinaigrette
- 1 cup red wine vinegar
- ½ cup olive oil
- 1 teaspoon Kosher salt
To make the grilled strawberries
Heat a grill or grill pan.
Season half of the strawberries lightly with salt and grill for 3 to 4 minutes, then remove and allow to cool.
To make the Vinaigrette
Combine all ingredients in a jar and shake well to combine.
In a bowl, combine the raw and grilled strawberries with the cucumbers, jalapeño, tomatoes, basil, and mint and toss with the red wine vinaigrette. Finish with a drizzle of olive oil, sea salt, and black pepper.