Cucumber Strawberry Salad (Print Version)
Crisp cucumbers and sweet strawberries with mint and a tangy balsamic-honey dressing—light, refreshing summer fare.
# 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
# How-To Steps:
01 - In a large salad bowl, gently toss together the cucumbers, strawberries, red onion, and mint.
02 - In a small mixing bowl, whisk the olive oil, balsamic vinegar, honey, salt, and freshly ground black pepper until emulsified.
03 - Drizzle the prepared dressing over the fresh mixture, tossing gently 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 freshness and texture.
# Expert Tips:
01 -
- This is the kind of salad that feels like a reward for minimal effort: just slice, toss, and enjoy freshness in every bite.
- It somehow manages to be both cooling and bright, which is exactly what I crave when the weather turns warm.
02 -
- If you add the dressing too early, the cucumbers get limp and the berries run—only toss together just before serving, no matter how tempting the ease.
- Letting the onions soak for a few minutes in cold water makes them milder and less sharp, which saved the dish one afternoon when the onions were extra pungent.
03 -
- Dry the produce well after washing so the dressing clings instead of pooling at the bottom.
- Add a pinch of flaky sea salt right before serving—it wakes up all the flavors in the bowl.