Strawberry Cucumber Salad
Welcome to the simplest and most tasty strawberry cucumber salad, ever!
A light and refreshing summer salad with strawberries, cucumbers, basil, mint, red onion and balsamic vinaigrette.
How to make strawberry cucumber salad
Ingredients
For the dressing:
- Balsamic vinegar. It has such a bold and unique flavor that lends itself well with strawberries and fresh herbs
- But you could also use white wine or champagne vinegar if that’s what you have on hand.
- Honey. You could also use granulated sugar if you don’t have any honey.
- Olive oil. Use a good quality olive oil when making salad dressing.
- (I like California Olive Ranch.)
For the salad:
- English cucumber. I like using English for this recipe because the seeds are almost non-existent, so you don’t have to scoop them out or worry about having big seeds in your salad.
- You could also use mini cucumbers for this recipe.
- Strawberries. They’re the star of the show, so grab a pound of the most ripe and juicy ones you can find!
- Red onion. Chop it up finely so it doesn’t overpower the cucumber and strawberries.
- They add a bit of pizazz to the salad.
- Basil. It speaks for itself – it’s so delish in this recipe!
- Mint. You can leave this out if you don’t like mint, but it really does pair nicely with the basil and the strawberries and cucumber.
- Feta. You can use the already-crumbled kind or grab a block and crumble it yourself.
- The tangy cheesy flavor gives a bit of umpf to a bright, fresh salad.
- Pistachios. Grab a bag of roasted pistachios and garnish the salad with them.
- The nuttiness and crunch takes it to the next level.
Equipment
- A cutting board and chef’s knife.
- A large bowl to make the salad in.
- Measuring cups and spoons.
- A whisk to make the dressing.
- A spatula to mix together the salad.
- Bowls and spoons for serving.
Step-by-Step Instructions
- First, make the dressing. Whisk together balsamic vinegar, honey (if using), olive oil and enough salt and black pepper to bring out the flavors of everything else.
- Be sure to taste it before you add in the salad ingredients.
- Next, chop the produce for the salad.
- This includes the cucumber, strawberries, red onion, basil and mint.
- Add the produce to the bowl with the dressing and toss to coat.
- It may need a bit more seasoning at this point.
- Garnish with feta and pistachios right before serving.
Storage Tips
- You can make the dressing up to 3 days in advance and store it in an airtight container in the refrigerator.
- Make the strawberry cucumber salad the day you plan to eat it, as it doesn’t store well.
Other Delicious Strawberry Recipes
- Strawberry Rhubarb Cupcakes with Coconut Frosting
- Spinach, Strawberry and Fennel Salad
- Strawberry Banana Cashew Smoothie
- Strawberry Chia Jam
- Mini Strawberry Shortcake Stacks
Strawberry Cucumber Salad
A light and refreshing summer salad with strawberries, cucumbers, basil, mint, red onion and balsamic vinaigrette.
- Prep Time: 5-10 mins
- Cook Time: 0 mins
- Total Time: 5-10 mins
- Yield: Serves 6
- Category: Side Dish, Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Units
Scale
Dressing:
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey (optional)
- 3 tablespoons olive oil
- 1/4 teaspoon coarse salt
- 1/4 teaspoon black pepper
Salad:
- 1 large English cucumber, thinly sliced
- 1–pound strawberries, hulled and quartered
- 1/4 small red onion, peeled and thinly sliced
- 1/4 cup fresh basil leaves, chiffonade
- 1/4 cup fresh mint leaves, chiffonade
- 1/4 cup crumbled feta cheese
- 1/4 cup crushed roasted pistachios
Instructions
- In a large bowl, whisk together the balsamic vinegar, honey (if using), olive oil, salt and black pepper until combined.
- To the bowl, add the cucumber, strawberries, red onion, basil and mint and stir to combine. Refrigerate at least 10-15 minutes. When ready to serve, top with feta cheese and crushed pistachios.
Notes
Cooking Tip: Make this salad the day of for a fresh and gorgeous side dish everyone will love!
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 122
- Sugar: 6g
- Sodium: 162mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg