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Strawberry Cucumber Tomato Salad

Strawberry, Cucumber, and Tomato Salad is excerpted from CHASING FLAVOR © 2020 by Dan Kluger and Nick Fauchald. Photography © 2020 by Evan Sung. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


Red Wine Vinaigrette 1/4 cup red wine vinegar 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt Whisk all the ingredients in a small bowl until the oil is emulsified. For Serving 4 cups strawberries, hulled and halved (large berries quartered) 2 tablespoons extra-virgin olive oil, plus more to taste Kosher salt Sugar 1 medium English or 4 Persian cucumbers, cut into 1/2-inch obliques (about 2 cups) 1 pint Sungold tomatoes, halved 2 teaspoons finely chopped jalapeño chile (with seeds) 1/4 cup basil ribbons (1/4-inch ribbons) 1/4 cup mint ribbons (1/4-inch ribbons) Red Wine Vinaigrette Flaky sea salt


Prepare a hot grill or preheat a grill pan over high heat. In a medium bowl, toss 1 1/2 cups of the strawberries with the oil and season with salt and sugar. Grill the cut side of the strawberries until charred, about 1 minute (be careful not to overcook the strawberries; you want them to keep their structure). Transfer to a large bowl and add the raw strawberries, cucumbers, tomatoes, jalapeño, and herbs. Add the vinaigrette and toss well. Transfer to a serving bowl, drizzle with olive oil, season with flaky salt, and serve.

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