Strawberry Cucumber Salad (Print Page)

A refreshing mix of strawberries and cucumbers with herbs and tangy dressing.

# 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

→ 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
12 - Freshly ground black pepper, to taste

# Directions:

01 - Combine sliced strawberries, cucumber, mint, basil, and shallot in a large mixing bowl.
02 - Whisk together olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper in a small bowl until fully emulsified.
03 - Drizzle the dressing over the strawberry-cucumber mixture and 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, and serve immediately.

# Expert Tips:

01 -
  • It comes together in literally fifteen minutes with zero cooking required
  • The combination of sweet strawberries and crisp cucumber feels like eating pure sunshine
02 -
  • This salad needs to be eaten right after dressing because the strawberries start to weep and lose their texture
  • Slicing the cucumber and strawberries paper thin creates this incredible delicate mouthfeel you cannot get from chunky cuts
03 -
  • Let sliced strawberries sit for ten minutes before tossing to draw out some of their natural juices
  • Taste a strawberry first and adjust the honey based on how sweet they already are

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