Strawberry Cucumber Salad (Printable)
Refreshing blend of strawberries and cucumbers with herbs and tangy dressing.
# What You'll 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 (optional)
→ 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 (optional)
12 - Freshly ground black pepper, to taste
# Directions:
01 - In a large mixing bowl, combine sliced strawberries, cucumber, mint, basil, and shallot (if using).
02 - In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper until the dressing emulsifies.
03 - Drizzle the dressing over the strawberry-cucumber mixture. Gently toss to coat all ingredients evenly.
04 - Transfer salad to a serving platter or individual bowls.
05 - Garnish with crumbled feta and extra black pepper, if desired. Serve immediately.
# Expert Advice:
01 -
- It comes together in literally fifteen minutes but looks like something from a restaurant menu
- The strawberries and cucumbers play off each other perfectly, sweet against crisp
- People actually get excited about eating their vegetables when they taste this good
02 -
- This salad needs to be eaten within an hour of dressing, otherwise the cucumbers release water and everything gets sad and soggy
- Room temperature strawberries have more flavor than cold ones straight from the fridge
- The dressing can be made a day ahead, but keep it separate until you are ready to serve
03 -
- Use a vegetable peeler to shave the cucumber into ribbons instead of slices for an elegant presentation
- Let the dressed salad sit for five minutes before serving to let flavors meld, but not longer