Description
A light and refreshing Strawberry Cucumber Salad featuring juicy strawberries, crisp cucumber, fresh basil, and a tangy balsamic vinaigrette. This easy no-cook recipe can be enjoyed as a side dish or a healthy snack, with optional toppings like crumbled feta and toasted nuts for added flavor and texture.
Ingredients
Scale
Salad Ingredients
- 1 pint fresh strawberries, hulled and sliced
- 1 medium cucumber, sliced
- 1/4 small red onion, thinly sliced (optional)
- 1/4 cup fresh basil leaves, torn
Dressing
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey (optional, for sweetness)
- Salt and pepper, to taste
Toppings (Optional)
- Crumbled feta cheese or goat cheese
- Toasted almonds or walnuts
Instructions
- Prepare the Ingredients: Wash and hull the strawberries, then slice them. Slice the cucumber and red onion if using. Tear the fresh basil leaves into smaller pieces for easy mixing.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey if using, salt, and pepper until the dressing is well combined and emulsified.
- Assemble the Salad: In a large bowl, combine the sliced strawberries, cucumber, red onion, and torn basil. Pour the prepared dressing over the salad and gently toss to coat all the ingredients evenly.
- Serve: Optionally sprinkle crumbled feta or goat cheese and toasted almonds or walnuts on top for added flavor and crunch. Serve the salad immediately, or chill it in the fridge for 15-20 minutes to enhance its refreshing taste.
Notes
- You can omit the red onion if you prefer a milder flavor or if you have sensitivity to onions.
- Honey in the dressing is optional; omit for a less sweet and more tangy salad.
- Use toasted nuts to add crunch and a nutty flavor, but skip for a nut-free version.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 1 day.
- For a vegan version, omit the cheese or use a plant-based alternative.
