Strawberry Salad

A Feast for the Eyes, p. 83

½ cucumber, peeled and sliced

1 ½ tsps salt

500 g (generous 1 lb) strawberries, hulled

6 spring onions (scallions), chopped

2 tbsps extra virgin olive oil

1tsp sherry vinegar, or genuine traditional balsamic vinegar from Modena

1 tsp sugar

Freshly ground black pepper

Mint or purple basil leaves, to garnish

Lay the cucumber slices in a layer on a baking sheet and sprinkle over 1 teaspoon of salt. Set aside for 20 minutes. Rinse under cold running water and pat dry with paper towels. If the strawberries are big cut them into quarters, otherwise halve some and leave the rest whole. Mix everything together and allow the flavors to develop for 5 or 10 minutes. 

Already delightful and you haven't even tasted it yet.

Do not chill. 

Look at all those big juicy berries!

Decorate with mint or basil leaves.

Served with some delicous orange-glazed roast pheasant.

My Rating: 5/5 "Amazing balance of cool cucumber, sweet strawberry, and just enough acidic flavor from the onions to keep it interesting. The mint garnish is actually an interesting accent too, if you eat it. You'll need to eat it all in one sitting, because this would not make especially delicious leftovers. But who cares? You'll want to scarf it down anyway!"