Cucumber Strawberry Salad (Printable Version)

Crisp cucumbers and sweet strawberries with mint and a light balsamic-honey dressing; ready in 15 minutes.

# What You 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, finely 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 Make It:

01 - In a large salad bowl, gently toss together the cucumbers, strawberries, red onion, and chopped mint leaves.
02 - In a small mixing bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until emulsified.
03 - Drizzle the prepared dressing over the salad and toss carefully to ensure even coating.
04 - Sprinkle crumbled feta cheese and toasted slivered almonds on top, if desired, just before serving.
05 - Serve at once to maximize freshness and texture.

# Expert Advice:

01 -
  • This salad comes together in minutes, yet always feels a little gourmet—as if you’re in on a secret.
  • The play of sweet, tangy, and herbaceous notes kept me coming back for forkful after forkful.
02 -
  • If you make it too early, the strawberries release too much juice and the salad turns soggy—learned that after my first muddled batch.
  • Letting the onion slices soak in cold water for a minute takes away their bite and keeps their color vibrant.
03 -
  • Always use a super-sharp knife for slicing strawberries and cucumbers thinly; it keeps everything neat and beautiful.
  • If your strawberries aren’t sweet enough, let them sit with a tiny sprinkle of sugar or lemon juice for five minutes before tossing with the salad.

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