Strawberry Cucumber Salad (Print View)

Juicy strawberries and crisp cucumbers tossed with fresh mint, basil, and tangy balsamic dressing for a refreshing summer dish.

# 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

→ 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
12 - Freshly ground black pepper, to taste

# How To Make It:

01 - In a large mixing bowl, combine sliced strawberries, cucumber, mint, basil, and shallot.
02 - In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper until emulsified.
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 - Top with crumbled feta and additional black pepper if desired. Serve immediately.

# Expert Hints:

01 -
  • The dressing strikes that perfect balance between tangy and sweet without being cloying
  • It comes together in literally fifteen minutes flat even on your busiest days
02 -
  • This salad needs to be eaten the same day because the strawberries release liquid and turn everything soggy
  • The dressing doubles beautifully but keep it separate until you are ready to serve
03 -
  • Chill your serving bowl for twenty minutes before plating which keeps everything crisp longer
  • Use a vegetable peeler on the cucumber for restaurant thin slices that practically melt in your mouth

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