Cucumber Strawberry Salad (Printable Version)
Crisp cucumber and sweet strawberries with mint and a honey-balsamic dressing—ready in 15 minutes.
# What You Need:
→ Produce
01 - 2 cups strawberries, hulled and sliced
02 - 1 large English cucumber, thinly sliced
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup fresh mint leaves, torn
→ Dressing
05 - 2 tablespoons extra virgin olive oil
06 - 1 tablespoon white balsamic vinegar or white wine vinegar
07 - 1 teaspoon honey
08 - 1/4 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
→ Optional Toppings
10 - 1/4 cup crumbled feta cheese
11 - 2 tablespoons toasted sliced almonds
# How To Make:
01 - In a large bowl, gently toss together the sliced strawberries, cucumber, red onion, and torn mint leaves until evenly distributed.
02 - In a small bowl, thoroughly whisk together extra virgin olive oil, white balsamic vinegar, honey, sea salt, and black pepper until emulsified.
03 - Drizzle the prepared dressing over the produce mixture and toss lightly to ensure even coating of all components.
04 - Sprinkle the salad with crumbled feta cheese and toasted sliced almonds if desired. Serve immediately.
# Expert Advice:
01 -
- The brightness of strawberries mixed with mint feels like a secret shortcut to summer on any plate.
- The recipe is fast enough for a busy lunch and pretty enough for a picnic with friends.
02 -
- If you let dressed cucumber salad sit too long, the cucumbers weep and everything gets soupy—serve immediately for ultimate crunch.
- Swapping white balsamic for classic balsamic doesn’t ruin the salad, but the color goes pink and berries may look muddled.
03 -
- Always taste the dressing before pouring—it’s the easiest place to balance flavors if something feels off.
- A tiny sprinkle of coarse sea salt right before serving makes the fruit flavors sparkle.