Cucumber Strawberry Salad Recipe (Fresh Summer Salad)
This cucumber strawberry salad is light, refreshing, and bursting with fresh summer flavor. Crisp cucumbers and juicy strawberries come together in a simple, vibrant salad that’s perfect for BBQs, picnics, lunches, or healthy side dishes. Easy to make and beautifully colorful, it’s a refreshing favorite for warm days!
Equipment
- Cutting board and knife
- Mixing bowl
- Whisk for dressing
- Salad tongs or spoon
Ingredients
- Cucumbers (English or Persian for fewer seeds)
- Fresh strawberries
- Olive oil
- Vinegar (balsamic or white wine)
- Honey or maple syrup
- Salt and pepper
- Fresh herbs (mint or basil)
- Optional: feta cheese, toasted nuts, edible flowers
Instructions
- Prep Produce: Wash cucumbers and strawberries. Slice cucumbers thinly; halve or quarter strawberries.
- Make Dressing: Whisk olive oil, vinegar, honey, salt, and pepper until emulsified.
- Combine Salad: Toss cucumbers and strawberries gently in a mixing bowl.
- Add Flavor Boosts: Sprinkle herbs, and if desired, add feta or nuts.
- Chill & Serve: Refrigerate for 10–15 minutes before serving to let flavors meld.
- Expert Tip: Keep strawberries slightly chunky for texture contrast, and slice cucumbers thin for elegance.
Notes
- Best served fresh; refrigerate leftovers for up to 24 hours.
- Store dressing separately if making ahead to prevent sogginess.
- English cucumbers are ideal for crisp texture and fewer seeds.
- Frozen strawberries are not recommended—they lose texture and release excess liquid.
- Garnish with edible flowers for a stunning presentation at parties.