Cucumber Strawberry Salad (Printable View)
Crisp cucumber, sweet strawberries and mint tossed with a tangy balsamic-honey dressing—fresh and ready in 15 minutes.
# What You’ll Need:
→ Fresh Produce
01 - 2 medium cucumbers, thinly sliced
02 - 1 1/2 cups fresh strawberries, hulled and sliced
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup fresh mint leaves, chopped
→ Dressing
05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon balsamic vinegar
07 - 1 teaspoon honey
08 - 1/4 teaspoon salt
09 - 1/8 teaspoon freshly ground black pepper
→ Optional Additions
10 - 1/4 cup crumbled feta cheese
11 - 2 tablespoons toasted slivered almonds
# Cooking Steps:
01 - In a large salad bowl, combine sliced cucumbers, strawberries, red onion, and chopped mint. Toss gently to mix.
02 - In a small mixing bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until fully emulsified.
03 - Pour the dressing over the salad ingredients and toss delicately to ensure even coating.
04 - Sprinkle crumbled feta and toasted slivered almonds on top just before serving, if using.
05 - Serve immediately to maintain optimal texture and freshness.
# Expert Tips:
01 -
- This is the kind of salad that makes even a plain Tuesday lunch feel like a picnic in June—astonishingly fresh and cooling.
- Every time I bring it out, someone asks for the recipe, and I get to watch people discover that strawberries and cucumbers are secretly perfect together.
02 -
- Once I overdressed the salad and ended up with soggy strawberries—go lighter on the vinaigrette and taste as you toss.
- Chilling your salad bowl ahead of time makes the whole dish taste especially refreshing on hot days.
03 -
- Mixing by hand gives the tender ingredients the gentlest touch for presentation and taste.
- A pinch of flaky salt right before serving lifts all the flavors and feels like a chef&s finishing move.