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This cucumber strawberry salad is the ultimate refreshment for sun soaked days and backyard gatherings. Crisp cucumber and juicy strawberries are tossed in a simple honey balsamic dressing, then finished with a shower of fresh mint. It is my answer to keeping things easy and bright when you want something hydrating and full of flavor without ever turning on the stove.
The first time I put these flavors together, my kitchen was bursting with berries from the farmers' market and mint from my garden. Now my friends beg for it at every cookout.
Ingredients
- Cucumber: Choose a firm one with smooth skin for the best crunch and slice it thin for even bites
- Strawberries: Opt for ripe berries with bright red color and sweet fragrance to balance the cucumber
- Olive oil: Go for extra virgin for a touch of richness in the dressing
- Balsamic vinegar: Look for a deeply colored vinegar with a syrupy consistency for more flavor
- Honey: Select a light local honey if possible for natural sweetness
- Salt: I always use sea salt flakes here for delicate seasoning
- Black pepper: Freshly cracked gives a sharp bite that perks up the fruit
- Fresh mint: Choose vibrant and unbruised leaves and slice just before serving for bold aroma
Step-by-Step Instructions
- Prepare the Cucumber:
- Wash the cucumber under cold running water until any dirt is completely gone. Using a sharp knife, slice the cucumber as thinly as you can about one eighth inch thick. This texture makes every bite refreshing without overwhelming the salad.
- Prep the Strawberries:
- Rinse strawberries very well under cold water to remove any debris. Pat them thoroughly dry with a paper towel or clean cloth to keep the salad from becoming watery. Hull off the leafy tops using a small paring knife for a tidier presentation and then slice into quarter inch pieces for even distribution.
- Make the Dressing:
- In a small bowl, combine olive oil balsamic vinegar and honey. Whisk steadily until the honey has dissolved and the mixture is fully blended with a silky sheen.
- Season the Dressing:
- Add salt and freshly cracked pepper directly into the dressing bowl. Whisk again, making sure the seasoning is distributed evenly throughout the mixture.
- Dress the Salad:
- Pour the finished dressing over your bowl of cucumber and sliced strawberries. Toss gently but thoroughly so every piece is coated but not bruised.
- Prepare the Mint:
- Wash your mint leaves then pat them dry. Stack them up and slice into thin ribbons by rolling together and running your knife through the stack. This classic chiffonade technique keeps the mint aromatic and pretty.
- Finish and Toss:
- Sprinkle the fresh mint over the dressed salad and give everything one last gentle toss, making sure the mint is evenly incorporated and nothing settles at the bottom.
- Taste and Adjust:
- Taste a bite and see if you want a touch more salt pepper or honey. Adjust as needed, then let the salad sit for five to ten minutes so the flavors can meld before serving.
- Serve:
- Enjoy immediately while the salad is crisp and the flavor is at its peak. If needed, cover and chill but plan to eat within a few hours for best texture.
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Strawberries are my favorite here because they add color and juiciness. More than once, I have watched my family pick out extra berries from the serving bowl with huge grins. It always reminds me of summer weekends at the farmers market together.
Storage Tips
Store this salad covered in the refrigerator and consume within six hours for best crispness. The cucumber and strawberry release water as they sit so drain off any excess liquid before serving leftovers. If making ahead prep all components separately and toss just before serving.
Ingredient Substitutions
Feel free to swap the mint for basil or tarragon if you want a different flavor twist. If strawberries are out of season you can use watermelon chunks or juicy peaches. Maple syrup works in place of honey for a vegan version. Use white balsamic if you prefer a lighter vinegar taste.
Serving Suggestions
This salad shines as a cool side for anything grilled like chicken or fish. Spoon it onto crostini with a little feta for a vibrant appetizer or pile onto a bed of arugula for a heartier lunch. Sometimes I even use leftovers as a quick topping for avocado toast.
Cultural and Historical Context
Fruit and cucumber salads have a long tradition in Mediterranean and Middle Eastern cuisines where fresh produce is used to balance heat and richness. This particular combination makes the most of summer's bounty and highlights just how much flavor you can coax from raw ingredients. I love updating this classic style with whatever herbs and fruit are in season.
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This salad is a simple way to enjoy summer flavors at their freshest and most vibrant. Try it out and let the season inspire your next bowl!
Common Questions
- → Can I prepare this salad in advance?
It's best served fresh, but you can slice the cucumber and strawberries and make the dressing ahead of time, combining just before serving for vibrant texture.
- → What other herbs work besides mint?
Basil also pairs well with strawberries and cucumber, adding a different but equally fresh aroma to the salad.
- → Can I use a different vinegar?
White wine vinegar or apple cider vinegar can replace balsamic for a lighter tang, though the flavor profile will change slightly.
- → Is this salad suitable for vegans?
Simply swap the honey for maple syrup or agave nectar for a fully plant-based option.
- → How long does the salad stay crisp?
For best texture, enjoy within a few hours of tossing with dressing; the cucumber and strawberries soften over time.