Cucumber Strawberry Salad (Printable Format)
Crisp cucumber and strawberries with mint and a bright white balsamic-honey dressing.
# 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 Steps:
01 - Gently toss the sliced strawberries, cucumber, red onion, and torn mint leaves together in a large mixing bowl.
02 - In a small mixing bowl, whisk together the extra virgin olive oil, white balsamic vinegar, honey, sea salt, and freshly ground black pepper until emulsified.
03 - Pour the prepared dressing over the produce mixture. Toss carefully to ensure all components are evenly coated.
04 - Sprinkle the salad with crumbled feta cheese and toasted sliced almonds if desired. Serve immediately for optimal freshness.
# Expert Suggestions:
01 -
- No oven or stovetop needed, so your kitchen stays blissfully cool.
- The sweet strawberries and cooling cucumber make even the simplest meal feel like a celebration.
02 -
- If you overdress the salad, it turns watery—start with less, then adjust.
- Letting it sit too long makes the cucumber and strawberries weep juice, so serve it soon after prepping.
03 -
- If your strawberries aren’t as sweet as you’d like, macerate them with a pinch of sugar first.
- Chill your salad bowls for an extra-cool presentation on the hottest days.