Description

A refreshing, zero-cook summer salad combining the crisp snap of English cucumbers with the sweet burst of ripe strawberries, balanced with a mild rice vinegar dressing and fresh mint.

Ingredients

Scale

2 large English cucumbers
1 pint ripe strawberries
3 tablespoons extra virgin olive oil
2 tablespoons rice vinegar
1 teaspoon honey or maple syrup
1/4 cup fresh mint leaves, packed
1/2 cup feta cheese, crumbled (optional)
1/4 medium red onion, thinly sliced
Sea salt and black pepper to taste

Instructions

Wash cucumbers and slice them into thin half-moons or ribbons. If desired, scoop out seeds to prevent sogginess. Place in a large bowl.
Hull strawberries and slice into quarters or halves. Thinly slice the red onion. Soak onion in ice water for 5-10 minutes if you prefer a milder flavor, then drain and pat dry.
In a small jar or bowl, whisk together olive oil, rice vinegar, honey, salt, and pepper until emulsified.
Pour the dressing over the cucumbers and onions. Toss gently to coat and let sit for 5 minutes to allow flavors to meld.
Gently fold in the sliced strawberries and fresh mint leaves. Avoid mashing the berries.
If using, crumble feta cheese over the top and give one final gentle toss.
Cover and refrigerate for at least 15-30 minutes before serving to chill and enhance flavors. Serve cold.

Notes

For extra crunch, sprinkle cucumbers with salt and let sit for 10 minutes, then rinse and drain. Add strawberries just before serving to prevent them from breaking down and making the salad watery. This salad is best eaten within 24 hours.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 12
Sodium: 250
Fat: 12
Saturated Fat: 3
Carbohydrates: 18
Fiber: 3
Protein: 3

Keywords: summer salad, cucumber salad, strawberry salad, no cook recipe, healthy side dish, gluten-free, refreshing, picnic food