Go back

Pimm's summer strawberry salad

You must try this recipe from MasterChef contestant, Theo Michaels! Combining two quintessentially British treats (Pimm's and strawberries), this salad will be a firm favourite with your dinner guests this summer, and is a great accompaniment to any BBQ dish!

This recipe is from Share: Delicious Sharing Boards for Social Dining by Theo A. Michaels, Ryland, Peters and Small. Create a brand new dining experience in your own home with 75 recipes from MasterChef UK’s Theo Michaels, presented as themed menus on stunning sharing boards. Here you will discover delicious food, presented with maximum visual appeal and designed to be shared by a group of people. If you love this salad you can get the book from our online shop WITH an automatic 20% off just for being you, PLUS free UK P+P!

"Quintessentially British, drinking a glass of Pimm’s tells me it’s the start of summer. A chilled gulp full of crunchy cucumber and fresh mint... the tangy bite of a strawberry… just perfect. My Pimm’s summer salad is inspired by memories of half-cut summer days and losing money on misguided bets at the Royal Ascot race meetings..." - Theo A. Micahels, Share: Delicious Sharing Boards for Social Dining.

Content continues after advertisements

Ingredients

1½ punnets large strawberries (about 36), hulled and quartered
3 large cucumbers
about 120 g/4 oz. watercress (a large handful)
1 small red onion, very thinly sliced leaves from about 12 sprigs of fresh mint, torn
a large handful of toasted walnuts (optional)

Pimm's dressing

6 tablespoons Pimm’s No1 Cup
3 tablespoons olive oil
3 teaspoons freshly squeezed lemon juice
3 teaspoons white balsamic vinegar
grated zest of 1½ oranges
salt and freshly ground black pepper

Instructions

Hull and quarter the strawberries. Cut the cucumber in half lengthways. Use a spoon to scrap the watery seeds out of the centre and discard. Slice the flesh into thin crescents about 1 cm/3/8 inch thick.

Put all of the dressing ingredients in a large bowl. Whisk with a fork until combined and emulsified. Season to taste with salt and pepper.

Add the prepared strawberries and cucumber to the bowl, along with the watercress, sliced onion and torn mint. Gently fold all the ingredients together to ensure the salad is well coated, then transfer to your picnic board or into a clean serving bowl, as preferred.

If it takes your fancy, a large handful of toasted walnuts adds a nice crunch, so scatter these over the finished salad, if using.

Last updated 11 days ago