Cucumber Strawberry Mint Salad (Print)
Crunchy cucumbers and strawberries meet bright mint in a sweet-tangy summer salad finished with easy dressing.
# What You'll Need:
→ Salad Ingredients
01 -
1 cucumber, thinly sliced (about 1/8-inch thick)
02 -
2 cups strawberries, thinly sliced (about 1/4-inch thick)
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2 tablespoons olive oil
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1 tablespoon balsamic vinegar
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1 teaspoon honey
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1 teaspoon salt
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1 teaspoon black pepper
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2 tablespoons fresh mint, chiffonade
# How to Make It:
01 -
Wash the cucumber thoroughly under cold running water. Slice it into thin rounds, about 1/8-inch thick, and place in a large mixing bowl.
02 -
Rinse the strawberries under cold water, pat them dry, hull them, and slice into thin slices about 1/4-inch thick. Add them to the mixing bowl with the cucumber slices.
03 -
Combine olive oil, balsamic vinegar, and honey in a small bowl. Whisk until the honey dissolves and the mixture is well combined. Add salt and black pepper, then whisk again until evenly distributed.
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Pour the dressing over the cucumber and strawberry slices in the mixing bowl. Gently toss to coat all pieces evenly.
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Wash the mint leaves under cold water. Pat them dry, stack the leaves, and slice them into thin ribbons (chiffonade). Add the mint to the salad and toss to combine.
06 -
Taste the salad and adjust the seasoning as needed. Let it sit for 5 to 10 minutes to allow the flavors to meld together.
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Serve the salad immediately, or refrigerate and enjoy within a few hours for the best texture.
# Additional Notes:
01 -
Slice the cucumber evenly for consistent texture.
02 -
Swap honey with maple syrup for a vegan option.
03 -
Add more balsamic vinegar if a tangier flavor is desired.
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Gently toss the salad to prevent mushy strawberries.
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Serve chilled for the freshest taste and texture.