Cucumber Strawberry Salad
A refreshing salad combining sweet strawberries and crisp cucumbers, perfect for summer gatherings or casual dinners.
Ingredients
For the Base
- 1 cup strawberries, hulled and sliced
- 1 large English cucumber (or 3 Persian cucumbers), thinly sliced
For the Optional Additions
- 1/4 cup crumbled feta or goat cheese (optional) Use plant-based cheese for a dairy-free option.
- 2 tbsp chopped fresh mint or basil Fresh dill or parsley can substitute for a different flavor.
- 2 tbsp slivered almonds, sunflower seeds, or walnuts (toasted, optional) Choose according to preference.
For the Dressing
- 1 tbsp fresh lemon juice or balsamic vinegar
- 1 tsp honey or maple syrup Agave syrup can replace for vegan options.
- 2 tbsp olive oil
- Salt and black pepper, to taste
Instructions
Preparation
- Wash and dry the strawberries and cucumbers. Hull and slice the strawberries. Thinly slice the cucumbers into rounds or half-moons.
Mix the Dressing
- In a small bowl or jar, whisk together lemon juice, honey, olive oil, salt, and pepper. Adjust seasoning to taste.
Assemble the Salad
- In a large mixing bowl, combine cucumbers, strawberries, herbs, and cheese (if using).
Toss Lightly
- Drizzle with half the dressing and gently toss to coat the salad ingredients without crushing the fruit.
Garnish & Serve
- Transfer to a serving platter. Sprinkle with nuts or seeds and additional herbs. Drizzle with remaining dressing and serve immediately.
Notes
Use fresh ingredients for the best taste and presentation. Allow the salad to sit for a few minutes after tossing to let the flavors meld. Store dressing separately to keep the salad fresh until serving.