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Cucumber Strawberry Salad

A refreshing salad featuring crisp cucumber, sweet strawberries, and fragrant mint, all brought together with a light balsamic dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece cucumber Thinly sliced
  • 2 cups strawberries Rinsed, hulled, and sliced
Dressing
  • 1 tablespoon olive oil Room temperature when tossing
  • 1 tablespoon balsamic vinegar Can be swapped for sherry vinegar
  • 1 teaspoon honey Can substitute with maple syrup for vegan option
  • 1/4 teaspoon salt To taste
  • 1/4 teaspoon black pepper To taste
Garnish
  • 2 tablespoons fresh mint Torn, not chopped

Method
 

Preparation
  1. Wash and slice the cucumber into thin rounds and place in a large mixing bowl.
  2. Rinse, hull, and slice the strawberries; add them to the bowl.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
  4. Pour the dressing over the cucumber and strawberry slices; gently toss to coat.
  5. Add freshly sliced mint leaves and toss again.
  6. Allow the salad to sit for 5 to 10 minutes before serving for enhanced flavors.

Notes

Serve in shallow porcelain bowls to showcase the colors. Best enjoyed within a few hours. To store, use an airtight container in the refrigerator for up to 24 hours. Drain excess liquid before serving to retain texture.