Strawberry Cucumber Salad (Printable Version)

Juicy strawberries and crisp cucumbers tossed with fresh herbs in a tangy balsamic dressing for a refreshing summer dish.

# What You Need:

→ Produce

01 - 2 cups strawberries, hulled and sliced
02 - 1 large English cucumber, thinly sliced
03 - 2 tablespoons fresh mint leaves, finely chopped
04 - 2 tablespoons fresh basil leaves, finely chopped
05 - 1 small shallot, finely sliced (optional)

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic vinegar
08 - 1 tablespoon lemon juice
09 - 1 teaspoon honey or maple syrup
10 - Kosher salt and black pepper, to taste

→ Garnish

11 - 2 tablespoons crumbled feta cheese (optional)
12 - Freshly ground black pepper, to taste

# How-To:

01 - In a large mixing bowl, combine sliced strawberries, cucumber, mint, basil, and shallot (if using).
02 - In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper until the dressing emulsifies.
03 - Drizzle the dressing over the strawberry-cucumber mixture. Gently toss to coat all ingredients evenly.
04 - Transfer salad to a serving platter or individual bowls. Garnish with crumbled feta and extra black pepper, if desired. Serve immediately.

# Expert Tips:

01 -
  • The dressing strikes that perfect balance between tangy and sweet, making even salad skeptics ask for seconds
  • It comes together in fifteen minutes flat but looks like something from a restaurant garden menu
02 -
  • This salad does not sit well once dressed, the strawberries release water and everything turns soggy within an hour
  • English cucumbers have thinner skin than regular ones, making peeling optional and the texture more tender
03 -
  • Use the sharpest knife you have for clean strawberry cuts that do not bruise the fruit
  • Let the dressed salad sit for just five minutes before serving, the flavors need a moment to become friends

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