Cucumber Strawberry Salad (Printable)
Crisp cucumbers and sweet strawberries tossed with mint and a light white balsamic-honey dressing.
# What You'll 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
# Directions:
01 - In a large bowl, gently toss together the sliced strawberries, cucumber, red onion, and torn mint leaves until evenly mixed.
02 - In a small bowl, whisk together the extra virgin olive oil, white balsamic vinegar, honey, sea salt, and black pepper until emulsified.
03 - Drizzle the prepared dressing over the salad ingredients. Toss gently to ensure all components are evenly coated.
04 - Top with crumbled feta and toasted sliced almonds if desired. Serve immediately.
# Expert Tips:
01 -
- The pop of strawberries brightens every bite in a way I want to whisper to friends about before a picnic.
- It comes together in a blink and somehow impresses everyone, even picky eaters who claim not to like salads.
02 -
- If the dressing sits on the salad too long, the fruit weeps and everything sinks—only dress at the very last minute.
- Cutting onions too thick will overpower the salad, so the thinner the better for balance.
03 -
- Use a mandoline for ultra-thin cucumber slices that absorb just the right amount of dressing and never go soggy.
- A splash more vinegar, right at the end, wakes up leftovers if you’re lucky enough to have any left.