Description
This refreshing Cucumber Strawberry Salad combines crisp cucumber slices with sweet strawberries, tossed in a light balsamic vinaigrette and garnished with fresh mint. Perfect as a vibrant side dish for spring and summer meals, this salad balances sweet, tangy, and herbal flavors effortlessly.
Ingredients
Scale
Produce
- 1 cucumber
- 2 cups strawberries
- 2 tablespoons fresh mint, finely chopped
Dressing
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the cucumber: Wash the cucumber thoroughly and slice it into thin rounds about 1/8-inch thick. Place these slices into a large mixing bowl.
- Prepare the strawberries: Rinse the strawberries under cold water, hull them by removing the green tops, then slice into thin pieces about 1/4-inch thick. Add the sliced strawberries to the bowl with the cucumber.
- Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until the mixture is well combined and emulsified.
- Toss the salad: Pour the prepared dressing over the cucumber and strawberry mixture and gently toss to coat the pieces evenly without mashing them.
- Add fresh herbs and serve: Sprinkle the finely chopped fresh mint leaves over the salad and toss lightly again. Serve immediately for best freshness and flavor.
Notes
- Use organic strawberries and cucumber when possible for enhanced flavor and texture.
- This salad is best served fresh; storing it for too long may cause the cucumber and strawberries to release excess water.
- For a vegan version, confirm the honey substitute or omit it; agave syrup or maple syrup can be used instead.
- To add a crunch element, consider topping with toasted nuts such as almonds or walnuts.
- For an extra layer of flavor, add a sprinkle of feta cheese or goat cheese if not avoiding dairy.
