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Strawberry and basil salad

Recipe from: 29 October 2014
recipes, strawberries, salad

Ingredients 15
Servings 5
Time 00:15


  • 2
    ciabatta rolls, torn into chunks
  • 30
    olive or avocado oil
  • 2
    garlic, crushed
  • SALAD:
  • 250
    strawberries, thickly sliced
  • 1
    fresh basil leaves
  • 1
    fresh rocket leaves
  • 1/2
    cucumber, cut into ribbons with a vegetable peeler
  • 1
    round of feta cheese, crumbled
  • 30
    poppy seeds
  • 30
    basil pesto
  • 45
    olive or avocado oil
  • 15
    apple or fruity vinegar
  • salt and pepper



Preheat the oven to 180 °C.
Line a baking tray with baking paper. Place bread, oil and garlic in a large mixing bowl and toss together to coat the bread. Place in a single layer on a baking tray and roast 10-15 minutes or until golden brown and crispy. Allow to cool.

Place strawberries, basil, rocket and cucumber on a large salad platter. Crumble the feta over the salad and sprinkle with poppy seeds.

Mix the remaining ingredients to make a salad dressing and season to taste. Serve salad with the croutons and dressing.

1. Use strawberries with a mixture of any other berries such as raspberries and blueberries.
2. Watermelon is also delicious in this salad. Avocado or fine green beans are fabulous, and pears are yummy in winter.
3. Add avocado, strips of chicken, peppered mackerel, salmon or chickpeas to this salad. Or substitute the croutons with avocado for a gluten-free salad.

Next time you feel like inviting people over for a brunch, try this different way to serve eggs. The preparation can all be done ahead of time and the eggs can be baked just before you want to serve them.

Recipe from the book Make Five / Maak Vyf. Reprinted with permission of Heleen Meyer.


Read more on: vegetables  |  salad  |  recipes

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