Cucumber Strawberry Salad (Printable)
Cucumbers, strawberries, mint and a tangy honey-balsamic dressing for a bright, crunchy summer dish.
# 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 (omit for vegan preparation)
11 - 2 tablespoons toasted slivered almonds
# Directions:
01 - In a large salad bowl, gently toss together the cucumbers, strawberries, red onion, and chopped mint leaves until evenly mixed.
02 - In a small mixing bowl, whisk olive oil, balsamic vinegar, honey, salt, and black pepper until the mixture emulsifies.
03 - Drizzle the prepared dressing over the salad and toss lightly to coat the ingredients with the vinaigrette.
04 - Top with crumbled feta cheese and toasted slivered almonds, if using, just before serving for added texture and flavor.
05 - Present the salad immediately for maximum freshness and crispness.
# Expert Advice:
01 -
- The crunch of cucumber and burst of strawberry taste like a secret shortcut to summer freshness.
- This salad always disappears fast at gatherings—that subtle pop of mint is a game changer.
02 -
- If the salad sits too long, the strawberries will soften and the cucumbers lose their snap—mix just before serving.
- I once forgot the salt, and it made the flavors fall a bit flat—a little seasoning truly wakes things up.
03 -
- Slice everything evenly so each bite gives both crunch and juiciness.
- Chill your ingredients in advance if serving on a hot day—the salad is extra refreshing ice cold.