Each year I look forward to strawberry season with eager anticipation. Upper Valley strawberries are so juicy and sweet – there is nothing like them! Picking these little red treasures at a U-pick farm means a fun family activity and a provides the perfect opportunity to visit a beautiful farm. Several Upper Valley farms are growing everbearing strawberries which means we get to enjoy fresh strawberries June-September!
Strawberries are so versatile, that they often show up in fruit salad or smoothies for breakfast, pies or cakes for dessert, straight out of the colander for snacking, and as an interesting addition the salads. A great way to combine three things that are in abundance in early July – basil, cucumbers, and strawberries – is this refreshing salad.
Although, this salad isn’t something you want to make ahead of time or keep for leftovers, it is a quick and easy side salad that marries the freshest things of the season.
Strawberry, Cucumber, and Basil Salad
Adapted from Cooking Light
Combine in a serving bowl and mix gently:
1 pint hulled strawberries, chilled and quartered
1 tablespoons thinly sliced fresh basil
1 teaspoons balsamic vinegar
1 teaspoon honey
Toss in a small bowl:
1 cucumber, peeled, seeded, and thinly sliced (about 1 cup)
1/2 teaspoon freshly squeezed lemon juice
pinch of salt and pepper
Combine strawberry and cucumber mixtures and toss. Serve immediately and enjoy!
Photo credit Julia A Reed