Cube Geometry Minimalist Salad (Printable)

A crisp blend of cubed fruits, vegetables, and feta arranged in a striking geometric pattern.

# Components:

→ Vegetables & Fruits

01 - 1 small cucumber, peeled and diced into 0.4 inch cubes
02 - 1 ripe mango, peeled and diced into 0.4 inch cubes
03 - 1 ripe avocado, peeled and diced into 0.4 inch cubes
04 - 1 small red beet, cooked, peeled and diced into 0.4 inch cubes
05 - 1 small yellow bell pepper, seeded and diced into 0.4 inch cubes
06 - 1 small watermelon wedge, rind removed and diced into 0.4 inch cubes

→ Cheese

07 - 4.2 oz feta cheese, cut into 0.4 inch cubes

→ Dressing

08 - 2 tbsp extra-virgin olive oil
09 - 1 tbsp lemon juice
10 - 1/2 tsp sea salt
11 - 1/4 tsp freshly ground black pepper
12 - 1/2 tsp honey (optional)

# Directions:

01 - Peel and cut all vegetables, fruits, and cheese into uniform 0.4 inch cubes using a sharp chef's knife and, if desired, a ruler for accuracy.
02 - Combine extra-virgin olive oil, lemon juice, sea salt, black pepper, and optional honey in a small bowl; whisk until emulsified.
03 - Neatly place the diced ingredients on a large, flat platter in a geometric grid pattern, alternating colors and textures for visual appeal.
04 - Lightly drizzle the prepared dressing over the arranged cubes just prior to serving to maintain their crispness and integrity.
05 - Present the salad immediately to preserve its geometry and fresh, crisp textures.

# Expert Advice:

01 -
  • It looks like edible modern art—your guests will think you've gone to culinary school
  • Zero cooking required means you can make this while staying calm and collected, even on a busy day
  • The mix of crisp, cool vegetables and creamy feta creates textural contrast that keeps your palate interested
  • It's naturally vegetarian and gluten-free, so it works for almost everyone at the table
02 -
  • The secret to perfect cubes is a sharp knife and patience. Rushing this will result in ragged, sad-looking pieces. Take your time.
  • Never dress this salad more than five minutes before serving. The salt draws out water from the vegetables, and your beautiful geometry starts to collapse. I learned this the hard way after spending 45 minutes on a presentation that turned into mush.
  • If you're making this ahead, cut and arrange everything but don't add the avocado until just before serving. Avocado is a time traveler—it browns before you finish your second bite if you're not careful.
03 -
  • Use a ruler if you're new to this—it sounds obsessive, but it takes the guesswork out and you'll get beautiful uniform cubes faster
  • Cut everything on a damp cutting board so ingredients don't slide around as you work. This small adjustment makes the whole process feel easier and more controlled
  • If you're making this for a crowd, you can prep all the vegetables hours in advance and store them in separate containers. Just don't assemble the grid until right before serving
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