Description
A refreshing and vibrant Strawberry Cucumber Salad featuring fresh strawberries, crisp cucumber, and fragrant herbs, tossed in a tangy balsamic vinaigrette. Perfect as a light side dish or a healthy snack, this no-cook salad combines sweet, tart, and herbaceous flavors for a delightful taste experience.
Ingredients
Scale
Salad
- 1 pint strawberries, hulled and thinly sliced
- 1 English cucumber, halved and thinly sliced
- ½ small red onion, thinly sliced
- ½ cup chopped fresh basil
- ½ cup chopped fresh mint
Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey (or agave)
- ½ teaspoon kosher salt
Instructions
- Prepare the dressing: In a mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, and kosher salt until the mixture is well combined and slightly emulsified.
- Toss the onion in dressing: Add the thinly sliced red onion into the dressing and toss to coat it evenly. Let it sit for about 10 minutes to mellow out the onion’s sharpness and reduce its bitterness.
- Combine the salad ingredients: Add the sliced strawberries, cucumber, chopped fresh basil, and chopped fresh mint to the bowl with the dressed onions. Gently toss all the ingredients together until everything is evenly mixed and coated with the dressing.
- Serve fresh: Serve the salad immediately for the best freshness and texture, allowing the vibrant flavors of the strawberries, cucumber, and herbs to shine.
Notes
- For a vegan option, substitute honey with agave syrup.
- Use fresh, ripe strawberries for the best flavor balance.
- Chilling the salad briefly before serving can enhance its refreshing qualities.
- Adjust honey or vinegar levels to your preferred sweetness or acidity.
- This salad is best eaten fresh and does not store well as strawberries may release water over time.
