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Cucumber Strawberry Salad

A refreshing salad that blends crispy cucumbers and sweet strawberries, perfect for summer gatherings or light lunches.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh strawberries, hulled and sliced Use firm, ripe strawberries for the best flavor.
  • 1 cucumber, diced Preferably use an English cucumber for less bitterness.
  • 1/4 cup red onion, thinly sliced Can substitute with shallots for a milder taste.
  • 1/4 cup fresh mint leaves, chopped Adds a refreshing flavor.
Dressing Ingredients
  • 2 tablespoons olive oil Extra virgin olive oil recommended for better taste.
  • 1 tablespoon balsamic vinegar Adjust to taste.
  • to taste Salt and pepper Enhance the salad's flavors.

Method
 

Preparation
  1. Start by washing your strawberries and cucumbers. Hull the strawberries and slice them. Next, dice the cucumber, thinly slice the red onion, and chop the fresh mint leaves.
Mixing
  1. In a large bowl, combine the sliced strawberries, diced cucumbers, and thinly sliced red onion.
Dressing
  1. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well-combined.
Combine
  1. Pour the dressing over the salad ingredients. Gently toss to coat everything evenly, being careful not to bruise the strawberries.
Finishing Touch
  1. Finally, add the chopped mint leaves and give it one last gentle toss to combine.
Serving
  1. Your Cucumber Strawberry Salad is ready! Serve immediately or let it chill in the refrigerator for a short while to meld the flavors.

Notes

For best texture, serve immediately after mixing. If storing leftovers, keep in an airtight container in the refrigerator for 1-2 days. The cucumbers may become slightly soft over time.