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Cucumber Strawberry Salad

This salad combines crisp, chilled cucumbers with juicy, ripe strawberries, creating a refreshing blend of textures and flavors. Fresh basil and a tangy vinaigrette tie the ingredients together, resulting in a vibrant and visually appealing dish with a mix of crunch, sweetness, and herbal notes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium cucumbers preferably seedless or peeled
  • 1 pint strawberries hulled and sliced
  • 1/4 cup fresh basil chopped
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar or any tangy vinegar
  • 1 teaspoon honey optional, for sweetness

Equipment

  • Knife
  • Cutting board
  • Large mixing bowl
  • Whisk
  • Measuring spoons

Method
 

  1. Start by thinly slicing the cucumbers into rounds or half-moons, then transfer them to a large mixing bowl.
  2. Add the sliced strawberries to the cucumbers, ensuring they’re evenly distributed.
  3. Chop the fresh basil into small pieces and sprinkle it over the mixture for herby freshness.
  4. In a small bowl, whisk together the olive oil, apple cider vinegar, and honey until the dressing is smooth and slightly emulsified.
  5. Pour the vinaigrette over the salad and gently toss everything together to coat the ingredients evenly.
  6. Let the salad sit for a few minutes to allow the flavors to meld and the cucumbers to release some juice.

Notes

Feel free to adjust the sweetness or acidity by varying the honey or vinegar. For extra flavor, add a pinch of salt or freshly cracked black pepper before serving.