It’s an early summer afternoon, and the sun’s warmth calls for something light yet bursting with flavor. As I rummage through my fridge, I spot the vibrant red strawberries and a crisp cucumber waiting to be transformed. Memories of picnics with family and laughter-filled backyard barbecues flood my mind. During those sunny days, this Cucumber Strawberry Salad frequently graced our tables, bringing with it a delightful crunch and a sweet tang that made every bite a joy. Today, I’m excited to share this simple yet refreshing recipe that captures the essence of summer.
Recipe Timing
- Prep Duration: 10 minutes
- Active Cooking: 5 minutes
- Total Duration: 15 minutes
- Portion Size: Serves 4
- Complexity: Simple
Nutritional Recipe
- Calories per portion: ~95
- Protein: 1g
- Carbs: 14g
- Fats: 4g
- Fiber: 2g
- Sugars: 7g
- Sodium: 50mg
Why You’ll Love This Cucumber Strawberry Salad
This Cucumber Strawberry Salad isn’t just a pretty dish; it’s a celebration of flavors! The juicy sweetness of strawberries contrasts beautifully with the crisp, sharp bite of cucumber and red onion. Toss in a drizzle of olive oil and balsamic vinegar, and you’ve got a refreshing salad that’s perfect for warm weather dining. Plus, it’s not only delicious but also a healthy addition to any meal, providing a delightful balance of nutrients.
The Complete Cooking Journey
Making this salad is as easy as it is rewarding. In just 15 minutes, you’ll have a colorful dish that’s not only visually appealing but bursting with flavor. Whether served as a side dish for grilled meats or as a light lunch on its own, this Cucumber Strawberry Salad will surely become a staple in your recipe collection.
Ingredients:
- 1 cucumber
- 2 cups strawberries
- 1/4 cup red onion
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Method:
Step 1: Slice the Cucumber and Strawberries
Start by rinsing your cucumber and strawberries under cool water. Slice the cucumber into thin rounds and hull the strawberries before slicing them into quarters. Mixing these two ingredients creates a colorful contrast that will brighten up your salad.
Step 2: Chop the Red Onion
Take your red onion, peel it, and chop it finely. The sharpness of the onion adds a wonderful depth to the salad, perfectly balancing the sweetness of the strawberries.
Step 3: Combine Ingredients in a Bowl
In a spacious bowl, combine the sliced cucumber, quartered strawberries, and chopped red onion. This combo is where the magic begins, as the colors and textures mix to create a beautiful canvas.
Step 4: Drizzle with Olive Oil and Balsamic Vinegar
Now, it’s time for the dressing! Drizzle the olive oil and balsamic vinegar over your vibrant mixture. These ingredients complement each other perfectly and elevate the dish with their rich flavors.
Step 5: Season and Toss Gently
Finally, sprinkle a pinch of salt and pepper to taste, then toss everything gently together. You want to coat the salad without squashing the delicate strawberries. Serve immediately for the best taste and freshness!
Serving Suggestions & Pairings
This salad is a fantastic side for grilled chicken or fish, or you can serve it as a light lunch paired with some whole-grain bread. Consider adding feta cheese for a touch of creaminess, or tossing in a handful of nuts for extra crunch.
Storage & Leftovers Guide
If you happen to have leftovers (which may be unlikely!), store your salad in an airtight container in the fridge. It should be consumed within a day for optimal freshness, as the cucumber will release moisture over time.
Kitchen Wisdom & Success Tips
- If you prefer a milder onion flavor, soak the chopped red onion in cold water for 10 minutes before adding it to the salad.
- For added sweetness, consider using honey instead of balsamic vinegar.
- Make sure to serve the salad immediately for the freshest crunch!
Flavor Variations & Adaptations
Feel free to play with this recipe! Add some diced avocado for creaminess, include fresh herbs like mint for a refreshing twist, or swap the balsamic for lemon juice for a zesty kick.
Reader Questions & Solutions
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Can I make this salad ahead of time? While it’s best enjoyed fresh, you can prepare the ingredients and store them separately for up to a day. Combine right before serving.
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What can I substitute for red onion? Green onions or shallots are great alternatives if you want a milder onion flavor.
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How can I make this salad sweeter? Add a bit of honey or maple syrup to the dressing, or consider using sweeter strawberries.
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Is there a way to bulk it up? Yes! Adding quinoa or chickpeas can turn this salad into a fuller meal.
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Can I use frozen strawberries? Fresh strawberries are best for this salad; frozen ones may become mushy upon thawing.
Wrapping Up
There’s something wonderfully satisfying about creating a dish that celebrates the natural flavors of its ingredients. This Cucumber Strawberry Salad is easy to make and even easier to enjoy. So next time the sun is shining and you’re craving something fresh, grab those cucumbers and strawberries and whip up this salad! Happy cooking, my friends!
Print
Cucumber Strawberry Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and colorful salad featuring crisp cucumber and juicy strawberries, perfect for summer.
Ingredients
- 1 cucumber
- 2 cups strawberries
- 1/4 cup red onion
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Slice the cucumber into thin rounds and hull the strawberries before slicing them into quarters.
- Chop the red onion finely.
- In a bowl, combine the sliced cucumber, quartered strawberries, and chopped red onion.
- Drizzle with olive oil and balsamic vinegar.
- Season with salt and pepper, then toss gently and serve immediately.
Notes
For a milder onion flavor, soak the chopped red onion in cold water for 10 minutes before adding it to the salad.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 7g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
