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Strawberry Cucumber Summer Salad

This salad combines crisp, chilled cucumbers with juicy strawberries, creating a refreshing and visually vibrant dish. It features a light vinaigrette that ties the ingredients together, resulting in a crunchy, juicy, and slightly floral final texture. Perfect for hot days, it highlights fresh seasonal produce in a simple, eye-catching presentation.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 2 cups cucumber, sliced preferably English or seedless
  • 1 cup strawberries, halved ripe and juicy
  • 2 tablespoons olive oil extra virgin preferred
  • 1 tablespoon white wine vinegar or apple cider vinegar
  • 1 teaspoon honey or agave syrup
  • 1 tablespoon fresh dill, chopped optional but adds flavor

Equipment

  • Sharp Knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Serving platter or bowl

Method
 

  1. Begin by washing the cucumbers and strawberries thoroughly under cold water.
  2. Slice the cucumbers into thin rounds or half-moons, aiming for uniform thickness for even crunch.
  3. Halve or quarter the strawberries depending on their size, creating juicy, bite-sized pieces.
  4. In a small bowl, whisk together the olive oil, white wine vinegar, honey, and chopped dill until the dressing is smooth and slightly emulsified.
  5. Place the sliced cucumbers and halved strawberries into a large mixing bowl.
  6. Pour the dressing over the fresh produce, then gently toss everything together to coat evenly—look for a shiny, slightly glistening appearance.
  7. Transfer the salad to a serving platter or bowl, spreading it out in an even layer for a vibrant presentation.
  8. Garnish with extra dill if desired, and serve immediately to enjoy the crisp, juicy textures and floral aroma.