Cucumber Strawberry Salad
A refreshing and light salad combining juicy strawberries and crispy cucumbers, perfect for summer gatherings.
Ingredients
Salad Ingredients
- 1 cup strawberries, hulled and sliced Use fresh, ripe strawberries for the best flavor.
- 1 large English cucumber (or 3 Persian cucumbers), thinly sliced Slice just before serving to maintain crispness.
- ΒΌ cup crumbled feta or goat cheese (optional) Omit for a vegan option.
- 2 tbsp chopped fresh mint or basil
- 2 tbsp slivered almonds, sunflower seeds, or walnuts (toasted, optional) Feel free to experiment with different nuts or seeds.
Dressing Ingredients
- 1 tbsp fresh lemon juice or balsamic vinegar Adjust according to preference.
- 1 tsp honey or maple syrup Use maple syrup for a vegan version.
- 2 tbsp olive oil
- Salt and black pepper, to taste Adjust seasoning as desired.
Instructions
Preparation
- Wash and dry the strawberries and cucumbers. Hull and slice the strawberries, and thinly slice the cucumbers into rounds or half-moons.
Mix Dressing
- In a small bowl or jar, whisk together the lemon juice, honey, olive oil, salt, and pepper. Adjust the seasoning to your taste.
Assemble Salad
- In a large mixing bowl, combine the cucumbers, strawberries, herbs, and cheese (if using).
Toss and Serve
- Drizzle with half the dressing and gently toss to coat the salad without crushing the fruit.
- Transfer the salad to a serving platter. Sprinkle with nuts or seeds and additional herbs. Drizzle with the remaining dressing and serve immediately.
Notes
Best served fresh. You can enjoy it on its own or as a side dish, perfect for picnics and barbecues. To avoid sogginess, keep the dressing separate until serving.