Description
This Strawberry Cucumber Salad features a vibrant mix of sweet strawberries, crunchy cucumber, and fresh mint, all drizzled with a tangy balsamic dressing. It’s a light and refreshing dish, perfect for summer picnics or as a quick lunch option. Enjoy the delightful combination of flavors and textures in every bite!
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1 large cucumber, peeled and thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Wash the Strawberries: Rinse the strawberries under cold water and pat them dry with a paper towel.
- Hull and Slice the Strawberries: Remove the green tops and slice the strawberries into thin pieces.
- Prepare the Cucumber: Peel the cucumber and slice it thinly, cutting the slices into half-moons if desired.
- Slice the Red Onion: Thinly slice the red onion. Soak in cold water for 10 minutes if you prefer a milder flavor.
- Chop the Mint: Rinse and dry the mint leaves, then stack, roll, and slice them into thin ribbons (chiffonade).
- Crumble the Feta Cheese: If using, crumble the feta cheese into small pieces.
- Combine the Dressing Ingredients: In a small bowl, whisk together olive oil, balsamic vinegar, and honey.
- Season the Dressing: Add salt and pepper to taste, adjusting as necessary.
- Combine the Salad Ingredients: In a large bowl, mix the strawberries, cucumber, red onion, mint, and feta cheese (if using).
- Drizzle the Dressing: Pour the dressing over the salad and gently toss to combine without mashing the strawberries.
- Taste and Adjust: Taste the salad and add more seasoning if needed.
- Let it Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Prepare to Serve: Toss the salad gently again before serving.
- Plate the Salad: Serve in individual bowls or on a platter, garnishing with whole mint leaves if desired.
- Enjoy: Serve as a refreshing side dish or light lunch.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 1-2 days. The salad is best enjoyed fresh.
- If the salad becomes soggy, add fresh mint and a drizzle of olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes