Cucumber Strawberry Mint Salad

This refreshing cucumber strawberry salad is my favorite fix when I feel like something light and bright. Juicy strawberries and crisp cucumbers come together for that perfect pop of summer sweetness balanced with cool, mild crunch. The simple dressing has just the right kiss of tang and I love how a handful of fresh mint makes every bite feel fresh and lively.

I first whipped this up on a hot July afternoon when I had strawberries to use before heading out of town. Now it is a family go to for picnics and quick lunches. Watching everyone ask for seconds is always the best part.

Ingredients

• Cucumber: fresh and firm for best crunch look for ones with even green skin and no soft spots
• Strawberries: ripe and sweet make sure they are bright red and glossy with fresh green tops
• Olive oil: good quality for a silky and fruity finish choose extra virgin if possible
• Balsamic vinegar: gives tang and depth use an aged balsamic for a richer taste
• Honey: adds just a hint of floral sweetness go for local honey if you can
• Salt: a little bit helps the flavors sing choose fine sea salt for even seasoning
• Black pepper: freshly cracked wakes everything up with gentle heat
• Fresh mint: absolutely key for its cooling aroma and vibrant color pick leaves that are perky and deep green

Step-by-Step Instructions

Prep the Cucumber:

Wash your cucumber under cold running water scrubbing gently with your hands to remove any residue. With a sharp knife slice it into thin rounds about one eighth inch thick for the perfect bite.

Prep the Strawberries:

Rinse strawberries under cold water. Dry gently with a paper towel and hull them by slicing off the green tops. Slice berries into thin even pieces about one quarter inch thick.

Mix the Base:

Place both the sliced cucumber and strawberries into a wide mixing bowl. Use a roomy bowl to ensure you can toss everything gently without crushing the fruit.

Make the Dressing:

In a small bowl combine your olive oil balsamic vinegar and honey. Whisk thoroughly until the honey is dissolved and everything is smooth with no separation.

Season the Dressing:

Add the salt and black pepper right into the dressing and whisk again to mix completely. Taste to be sure the balance feels right for you.

Combine and Toss:

Pour the dressing over the cucumber and strawberry mix. Use clean hands or a large spoon to toss gently making sure every slice gets a light coating.

Prep Fresh Mint:

Wash mint leaves in cold water. Dry well then stack them up and slice into fine ribbons using a sharp knife. This chiffonade gives the salad beautiful flecks of green and freshness.

Add and Finish:

Sprinkle your minted ribbons over the salad. Toss everything once more with a gentle hand to evenly distribute the herbs.

Taste and Adjust:

Taste a cucumber and a strawberry together. Add a pinch more salt black pepper or even an extra drizzle of honey if the balance needs a little tweak.

Let the Flavors Meld:

Let the salad sit for five to ten minutes uncovered at room temperature so the flavors come together and everything gets a touch juicier.

Serve Fresh:

This salad truly shines right after it is made but is still delicious chilled for up to a few hours in the fridge.

Save

I love the scent of fresh mint from my windowsill herb garden and adding it makes me think of summer dinners with my sisters when we would pile our salads high with extra mint. The pop of green is as joyful as the flavors are bright.

Storage Tips

Cucumber strawberry salad is best eaten the same day. If you need to store leftovers cover the bowl tightly and refrigerate for up to six hours. After that the fruit releases water and can get mushy. If making ahead keep the dressing and salad separate until just before serving for the crunchiest result.

Ingredient Substitutions

Swap honey for maple syrup to make this vegan and still enjoy that hint of sweetness. If you want more zip try white wine vinegar instead of balsamic. Thinly sliced fresh basil will work well if you do not have mint.

Serving Suggestions

Serve this salad as a side on a picnic menu next to grilled chicken or fish. It also works as a bright starter for a brunch spread. For more texture add toasted walnuts or feta just before serving.

Cultural and Historical Context

Fruit and cucumber salads are a longstanding tradition in many global cuisines from Thailand to Mexico where savory and sweet meet in every bite. My first taste of this style was at a friend’s picnic where we marveled at how unexpected the berries were with cucumber. Now I make it at the first sign of warm weather.

Recipe FAQs

→ How do you keep strawberries from becoming mushy?

Gently toss sliced strawberries with other ingredients and add dressing just before serving to maintain their shape and texture.

→ Can I prepare this salad ahead of time?

You can prep the vegetables and fruit in advance, but combine with dressing and mint shortly before eating for the best flavor and crunch.

→ What is a good substitute for honey?

Maple syrup makes an excellent vegan-friendly alternative, bringing a gentle sweetness while keeping the balance of flavors.

→ How should cucumbers be sliced?

Slice cucumbers into thin, even rounds to ensure a consistent, crisp bite throughout the salad.

→ What is the best way to store leftovers?

Keep leftovers in an airtight container in the refrigerator and enjoy within a few hours to preserve texture and freshness.

→ What type of mint works best?

Fresh spearmint adds a light, aromatic note to the salad; stack and chiffonade the leaves for even distribution throughout.