Summer In Dresden Recipe

Prepare cucumber

Wash the English cucumber. If the skin is waxy, peel half the cucumber lengthwise to create a mix of skin and flesh; otherwise leave the skin on. Cut the cucumber in half lengthwise, scoop out seeds if very watery, then slice each half crosswise into 1/4-inch half-moons.

Slice strawberries and onion

Hull and halve (or quarter if large) the strawberries so pieces are roughly the same size as cucumber slices. Thinly slice the red onion into half-moons; if raw onion is strong, soak the slices in cold water for 5 minutes, then drain and pat dry.

In a large mixing bowl combine cucumber slices, strawberries, drained onion, and chiffonaded mint. Gently toss to combine so fruit and vegetable pieces are evenly distributed.

Add crumbled feta and toasted almonds to the bowl and fold gently to avoid breaking the berries.

In a small bowl or jar add the lemon juice, orange juice, honey, and Dijon mustard. Whisk or shake briefly until honey dissolves and mustard is emulsified.

Slowly whisk in the olive oil until the dressing is combined and slightly thickened. Season with salt and black pepper and taste; adjust honey or lemon to balance sweetness and acidity.

Pour half the vinaigrette over the salad and gently toss to coat. Reserve remaining vinaigrette to serve on the side for guests who prefer extra.

If using bread, heat a grill pan or skillet over medium heat. Lightly brush both sides of each slice of rye with butter or olive oil.

Grill the bread slices 1.5–2 minutes per side until nicely charred and crisp. Remove and cut into bite-sized croutons or strips. Scatter over salad just before serving to keep them crisp.

Arrange the salad on a platter or divide among 4 plates. Add microgreens or watercress on top, tuck in a few extra mint leaves for aroma, and finish with a final drizzle of reserved vinaigrette if desired.

Serve immediately so the rye croutons (if used) remain crisp and the strawberries keep their shape.