Perfect for summer, this side salad is tangy, sweet and crunchy, and looks so pretty, refreshing and summery! Strawberries are surprisingly great in salads – great with basil and mozzarella as a different take on the Caprese, or combined with goats cheese and bacon. I used mint leaves for this recipe, but basil leaves work too, and poppy seeds add crunch and drama if you can get your hands on some!
2 tablespoons sugar
4 tablespoons white wine vinegar
400g strawberries, sliced
1 handful chopped mint or basil (optional)
1 tablespoon poppy seeds (optional)
1. Dissolve the sugar in 2 tablespoons of boiling water, and leave to cool in the fridge.
2. Halve the cucumber lengthways, remove the seeds down the middle with a spoon, then slice into pieces.
3. Mix the cooled sugar water with the vinegar and pour it over the cucumber, then leave it to marinate for 15 minutes.
4. Wash, de-head and slice the strawberries, then add the cucumber and drizzle over some of the vinegar mixture. Sprinkle mint / basil and poppy seeds on top.