Balsamic Grilled Strawberries and Little Gem Salad with Creamy Mint Dressing

This elegant summer salad pairs smoky-sweet grilled strawberries with crisp Little Gem lettuce, cool cucumber, and a tangy, mint-infused dressing. The quick balsamic marinade caramelizes beautifully on the grill, transforming fresh berries into a warm, jammy accent that contrasts perfectly with the chilled greens. It’s a striking salad for warm evenings — refreshing, unexpected, and irresistibly seasonal.

INGREDIENTS:

1 basket of strawberries, calyx removed, and halved tip to base
1 tablespoon sugar
1/4 cup balsamic vinegar
1 tablespoon grapeseed oil
1 to 1 1/2 cups unpeeled seedless cucumber, cut into 1/4 inch dice
6-8 cups Little Gem lettuce leaves (or Romaine), torn into bite-sized bits
Large flake salt and fresh ground pepper to taste
1 cup Creamy Mint Dressing, or as needed

METHOD:

In a medium bowl, toss the strawberry halves with sugar and let stand 10 minutes to draw out juices. Add balsamic vinegar and oil; toss to coat. Let marinate at least 30 minutes.

Thread strawberries onto skewers so the cut sides face the same direction. Discard marinade.

Preheat grill to medium-high. Clean and oil the grate thoroughly. Grill strawberry skewers for 1–2 minutes per side, just until caramelized and lightly marked — do not overcook. Carefully remove from grill and slide berries off skewers while warm.

In a large bowl, toss the lettuce and cucumber with just enough Creamy Mint Dressing to lightly coat. Divide the dressed greens among 4 plates.

Return the warm strawberries to the bowl and swirl them gently to collect any leftover dressing; if the bowl is dry, add a tablespoon of dressing first. Scatter the berries over the plated salads.

Season each salad with a pinch of large-flake salt and freshly ground black pepper. Drizzle lightly with additional dressing and serve immediately while the berries are still slightly warm.

SERVING SUGGESTIONS: