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Cucumber and Strawberry Summer Salad

This dish combines thinly sliced cucumbers and ripe strawberries served cold, offering a crisp and juicy texture with a balance of salty and sweet flavors. The ingredients are assembled fresh without heat, resulting in a bright, refreshing salad with a clean appearance. The final dish features vibrant colors and a juicy bite that highlights simplicity and natural flavors.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Salad
Cuisine: International
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • Cucumbers 2 large, preferably seedless or peeled and sliced: Provide crisp hydrating crunch.
  • Strawberries 1 pint, hulled and sliced: Add juicy sweet-tart bursts of flavor.
  • Rice vinegar 1–2 tablespoons to taste: Adds gentle tangy brightness without overpowering the fruit.
  • Honey 1–2 teaspoons optional: Adds light natural sweetness if the fruit is less ripe.
  • Salt to taste: Enhances freshness of ingredients.
  • Freshly ground black pepper optional, a light pinch: Adds subtle warmth without overpowering freshness.

Equipment

  • Cutting board
  • Sharp Knife
  • Mixing bowl
  • Measuring spoons
  • Serving spoon

Method
 

  1. Wash and chill cucumbers and strawberries.
  2. Slice cucumbers into thin rounds or half-moons.
  3. Hull and slice strawberries evenly.
  4. Place both ingredients into a large mixing bowl.
  5. Add vinegar and seasoning just before serving to help maintain a crisp, fresh salad texture.
  6. Drizzle salted rice vinegar lightly over the salad.
  7. Add honey if desired for balanced sweetness.
  8. Season gently with salt and freshly ground black pepper.
  9. Toss carefully to combine without crushing fruit.
  10. Serve immediately after tossing for the freshest texture, or chill the sliced ingredients separately before mixing.

Notes

If using large cucumbers, scoop out watery seeds before slicing to help keep the salad crisp.