CUCUMBER STRAWBERRY SALAD: The Best Sweet & Savory Side
This refreshing cucumber strawberry salad combines crisp cucumber slices with juicy strawberries and fresh mint, tossed in a light balsamic-honey dressing for the perfect sweet and savory balance.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Ingredients
- 1 cucumber, thinly sliced
- 2 cups strawberries, hulled and sliced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh mint, thinly sliced
Instructions
1. Wash the cucumber thoroughly under cold water and slice into thin rounds about 1/8-inch thick. Place in a large mixing bowl.
2. Rinse the strawberries, pat dry, remove the green tops, and slice into thin pieces. Add to the bowl with the cucumber.
3. In a small bowl, whisk together olive oil, balsamic vinegar, and honey until fully combined.
4. Add salt and black pepper to the dressing and whisk again to evenly distribute the seasoning.
5. Pour the dressing over the cucumber and strawberries and gently toss to coat.
6. Wash and dry the fresh mint leaves, then slice into thin ribbons and add to the salad.
7. Toss gently again to distribute the mint evenly throughout.
8. Taste and adjust seasoning if needed. Let the salad rest for 5–10 minutes before serving to allow flavors to meld.
9. Serve immediately or refrigerate briefly until ready to serve.
Notes
Slice the cucumber evenly for consistent texture.
Swap honey with maple syrup for a vegan option.
Add extra balsamic vinegar for a tangier flavor.
Toss gently to prevent the strawberries from becoming mushy.
Serve chilled for the freshest taste and texture.
Find it online: https://cookingwithramsay.com/cucumber-strawberry-salad/