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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: Main Course
Cuisine: International
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 2 large cucumbers preferably seedless or peeled
  • 1 pint strawberries hulled and sliced
  • 2 tablespoons salted rice vinegar optional, for light dressing
  • 1 tablespoon honey optional, for added sweetness
  • to taste salt for seasoning
  • to taste black pepper freshly ground

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Vegetable peeler
  • Serving plates

Method
 

  1. Use a vegetable peeler to thinly slice the cucumbers lengthwise into strips, creating uniform, translucent slices.
  2. Hull and thinly slice the strawberries, arranging them in a bowl or on a plate for easy mixing.
  3. Combine the cucumber slices and strawberry slices in a large mixing bowl, gently tossing to mix evenly.
  4. In a small bowl, whisk together rice vinegar and honey until well combined, and season with salt and black pepper to taste.
  5. Pour the dressing over the cucumber and strawberry mixture, tossing gently to coat all slices evenly. Adjust seasoning if needed.
  6. Transfer the salad to serving plates or bowls, and serve immediately with a vibrant, colorful appearance and crisp texture.