Cucumber Strawberry Salad (Printer-friendly)
Crisp cucumbers and sweet strawberries with red onion, mint, and a tangy balsamic-honey dressing.
# 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 Make It:
01 - In a large salad bowl, gently toss together the cucumbers, strawberries, red onion, and mint.
02 - In a small mixing bowl, whisk together olive oil, balsamic vinegar, honey, salt, and freshly ground black pepper until emulsified.
03 - Drizzle the dressing over the salad and toss gently to ensure even coating.
04 - Sprinkle with crumbled feta and toasted slivered almonds, if desired, just before serving.
05 - Serve immediately for optimal freshness and crunch.
# Expert Tips:
01 -
- The subtle honeyed dressing is light enough to let every fresh ingredient sing without overpowering.
- It takes only 15 minutes to bring together, making it a hands-down go-to for last minute gatherings or quick lunches.
02 -
- One time I made the mistake of tossing in the nuts too early—and learned quickly they turn soft and lose their magic if they sit long.
- Letting the salad sit more than 10 minutes after dressing dulls the minty brightness and the strawberries bleed into the cucumbers—assemble just before serving for the best texture.
03 -
- Chill your salad bowl in the fridge for 30 minutes beforehand to help the produce stay cool and crisp.
- A drizzle of good quality balsamic glaze over the finished salad just before serving adds beautiful depth and a restaurant-style shine.