You’re doing something fun for Memorial Day, right?
The pools open this weekend, so I’m planning to pretend that I didn’t just move to a new house, that I don’t need to organize my life, that I have zero homework, and roast my body in the sun.
I’ve been feeling pretty wrinkle-free recently, and I’m interested in abusing my skin just a wee bit.
I’m not condoning unsafe sun exposure. I was kidding.
This little gem of a salad is absolutely perfect for outdoor summery gatherings. It’s easy as pie, but healthier than pie, so everyone wins!
Here’s what you need!
- 1 cups strawberries
- 1 cup cherry tomatoes
- 1 English cucumber (or regular cuke with the seeds scooped out)
- 1/2 small onion, or 1/4 large onion
- 1 lemon or lime
- 3 tablespoons olive oil
- salt and pepper
- massive quantities of torn mint (or 1/4 cup, whatever)
Look how lovely and colorful everything is!
I’m so excited for you to see how easy this is!
We’re going to chop everything up and toss it in a bowl. No joke.
Halve the cucumber, then slice it.
Then, halve the tomatoes and thinly slice the onion.
For the strawberries, I take off the stems and quarter them. You can cut them any way you like, though!
My mint leaves were really teeny so I just left them whole. You can certainly tear larger leaves, though!
Now, here’s the make-ahead portion of this dish. I cut up all the ingredients and put them in a container with a lid. Then, I take the salad, oil, citrus, and salt and pepper with me wherever I’m going to eat.
Then, when I’m ready to serve the salad, I drizzle on the olive oil, squeeze on the lemon juice, and mix everything together!
Isn’t that gorgeous? The mint adds something so summery and special, but other herbs would work well too! Parsley, basil, DILL.
I love dill.
Taste the salad and add as much salt and pepper as you’d like. Then serve!
Perfect for this weekend. Enjoy!