Tomato Cucumber Salad Recipe

Prepare greens

Place 4 cups mixed salad greens in a large salad bowl. If greens are wet, spin or pat dry so dressing will adhere.

Prepare strawberries

Hull and quarter enough ripe strawberries to make 1 cup. Add them to the bowl with the greens.

Prepare cucumber

Trim ends of 1 medium English cucumber, halve lengthwise, then slice into 1/4-inch half-moons (or dice if preferred). Add to the bowl.

Prepare tomatoes

Core and cut tomatoes into bite-size wedges or 1/2-inch pieces to yield about 1.5 cups. Add to the bowl.

Add cheese and herbs

Crumble 3/4 cup goat cheese over the salad. Tear or chiffonade 1/4 cup fresh basil and scatter on top. If using, sprinkle 2 tablespoons toasted pine nuts or chopped walnuts.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 1/2 tablespoons red wine vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously (or shake in a lidded jar) until the dressing emulsifies and is smooth, about 20–30 seconds. Taste and adjust: add a pinch more salt or 1/4 teaspoon more honey if you prefer it sweeter, or a little more vinegar if you prefer brighter acidity.

Drizzle about two-thirds of the dressing over the salad and gently toss with salad tongs to coat evenly. Add remaining dressing to taste — you may not need it all depending on how heavily dressed you like the salad.

Serve immediately, garnished with an extra few torn basil leaves and a light crumble of goat cheese if desired.