Cucumber Strawberry Salad

Meet your new go-to appetizer: THIS CUCUMBER STRAWBERRY SALAD! This dish sparkles with cool, crisp cucumber slices and lush strawberries, all brought together by a dazzling, tangy-sweet dressing and the freshness of mint. Every bite is a celebration of contrasting flavors and colors, making it the kind of salad you’ll want to share at every gathering or savor as a mid-afternoon treat. Not only is it quick to whip up, but it’s refreshingly light and sure to brighten any table.

Ingredients You’ll Need

All it takes are a handful of fresh, simple ingredients to make THIS CUCUMBER STRAWBERRY SALAD truly extraordinary. Each one brings its own unique note to the harmony: crunch, sweetness, tang, and a herbal lift. Here’s what you’ll need and why you shouldn’t skip a single one!

• Cucumber: Crisp and hydrating, cucumber brings a cooling crunch that forms the backbone of this salad.
• Strawberries: Juicy, sweet, and vibrantly red, strawberries offer a burst of color and natural sweetness.
• Olive oil: Rich and smooth, it helps emulsify the dressing and ties all the flavors together.
• Balsamic vinegar: Adds tangy complexity and a touch of sweetness that intensifies the fruitiness.
• Honey: Just a hint balances the vinegar and amplifies strawberry’s natural sugar—swap for maple syrup if you’re vegan!
• Salt: Enhances every fresh ingredient and makes the flavors pop.
• Black pepper: A touch of gentle heat to balance out the sweetness and bring it all together.
• Fresh mint: Don’t skip this one! Mint infuses the salad with a cooling aroma and layers in extra freshness.

How to Make THIS CUCUMBER STRAWBERRY SALAD

Step 1: Prep the Cucumber

Start by giving your cucumber a good rinse under cold water. Using a sharp knife, slice it into even, thin rounds—aim for about 1/8-inch thick. This ensures every piece is satisfyingly crisp and mixes well with the berries. Place the slices in a large mixing bowl.

Step 2: Get the Strawberries Ready

Wash your strawberries thoroughly and gently pat them dry. Hull each berry by slicing off the green tops—this avoids any bitterness sneaking into your salad. Then, slice the strawberries into thin, 1/4-inch slices, which helps them mix evenly with the cucumbers. Add these to your bowl of cucumber slices.

Step 3: Make the Dressing

In a small bowl, combine the olive oil, balsamic vinegar, and honey. Whisk it all together until the honey is dissolved and the mix looks silky. Sprinkle in the salt and black pepper, then whisk again to ensure every element is well-blended.

Step 4: Toss the Salad

Pour the dressing over your prepared cucumber and strawberry slices. Gently toss everything together with a large spoon or spatula. Be gentle—strawberries can bruise easily, and you want to keep those colors bold and bright.

Step 5: Add the Mint and Finish

Now, wash your mint leaves and pat them dry. Stack the leaves, roll them up, and slice into delicate ribbons (that’s called a chiffonade—fancy, but simple!). Sprinkle these mint ribbons over your salad, give it a final toss to evenly distribute the mint, and do a quick taste test. Adjust salt, pepper, or honey if needed.

Step 6: Rest, Then Serve

Let your salad sit for 5 to 10 minutes so all the flavors can meld and harmonize. Serve immediately or chill for a bit, but enjoy it within a few hours to keep that perfect texture.

How to Serve THIS CUCUMBER STRAWBERRY SALAD

Garnishes

Top THIS CUCUMBER STRAWBERRY SALAD with a few whole mint leaves or a sprinkle of extra ground black pepper right before serving for a burst of color and aroma. If you want a gourmet touch, add a few edible flowers or a scattering of toasted sliced almonds—the crunch is glorious.

Side Dishes

This salad is sensational next to anything grilled, like chicken or fish, or as an appetizer for a picnic or brunch. Its bright, clean flavors also make it a lovely pairing with creamy goat cheese crostini or a simple pasta tossed with olive oil and herbs.

Creative Ways to Present

For a show-stopping starter, layer THIS CUCUMBER STRAWBERRY SALAD in individual glass jars or clear cups so the colors shine through. You can even arrange the slices artfully on a platter in a spiral or stripes, making every bite a feast for the eyes as much as the palate.

Make Ahead and Storage

Storing Leftovers

Have some salad left? Transfer it to an airtight container and store it in the refrigerator. For best flavor and texture, enjoy within 24 hours—after that, the cucumbers can get soggy and the strawberries may bleed color.

Freezing

Freezing isn’t recommended for THIS CUCUMBER STRAWBERRY SALAD. Cucumbers and strawberries both tend to lose their crunch and become mushy after thawing, so enjoy this salad fresh for maximum deliciousness.

Reheating

There’s no need to reheat! This salad is best served chilled or at room temperature. If it’s been refrigerated for a while, just give it a gentle toss and let it sit out for a few minutes to take the chill off before serving.

FAQs

Can I make THIS CUCUMBER STRAWBERRY SALAD ahead of time?

You can prepare the ingredients and even whisk up the dressing in advance, but for the freshest flavor and texture, combine everything no more than a couple of hours before serving. If you need to get ahead, keep the cucumber, strawberries, and dressing separate until you’re ready to toss.

What type of cucumber works best?

English cucumbers are ideal because they’re seedless and have a tender skin—no peeling required! However, any cucumber you love will work. If using regular cucumbers, consider peeling them and scooping out the larger seeds for a smoother texture.

Can I substitute the honey?

Absolutely! If you’d like a vegan version of THIS CUCUMBER STRAWBERRY SALAD, simply swap honey for maple syrup or agave nectar. You’ll get similar sweetness with a slightly different depth of flavor.

How can I make the salad more filling?

For added substance, try tossing in some creamy feta cheese or toasted nuts like almonds or pistachios. A handful of baby greens or arugula would also add extra volume and nutrition, letting you turn this salad into a light lunch.

What’s the best way to prevent sogginess?

The key is to add the dressing just before serving and to slice the cucumbers and strawberries evenly. Letting the salad rest for too long with dressing can soften the crunch, so toss it right before mealtime for the best results.

Final Thoughts

Light, colorful, and refreshing, THIS CUCUMBER STRAWBERRY SALAD is a burst of summer in every forkful. Whether you’re making it for a potluck or a special lunch at home, I hope you’ll fall in love with how easy and delicious it is. Give it a try—you just might find yourself craving it all season long!

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