Strawberry Cucumber Salad


Strawberry Cucumber Salad

The Food Charlatan
This honey-balsamic cucumber and strawberry salad is beyond refreshing. It is a healthy recipe that integrates an acidic flavor with sweetness. A perfect side dish for a picnic, lunch or snack.
Prep Time 15 minutes
Course Salad, Side Dish, Veggie Side-Dish
Cuisine American, Mediterranean
Servings 8
Calories 80 kcal


  • 2 pints strawberries
  • 2 large cucumbers


  • 1/4 cup balsamic vinegar (white or regular)
  • 1/4 cup honey


  • Wash the strawberries and cucumbers. Stem the strawberries and slice them.
  • Peel the cucumbers roughly. Slice thin with a knife or vegetable peeler.
  • In a medium sized bowl, layer the strawberries and cucumbers in a fan shape. Place them one after the other and keep going all the way around.
  • In a small bowl, whisk together the balsamic vinegar and honey. Drizzle over the salad and serve immediately.


Smart Shopping Tips
  • When purchasing cucumbers at the store, look for ones that are firm.
  • Avoid cucumbers that are discolored, shriveled and have ends that are softened.
  • Store the newly bought cucumber in the refrigerator unwashed. It can be stored in the fridge for up to 6 days.
Cooking & Serving Tips:
  • Cucumbers should be thoroughly washed, especially if eaten raw.
  • Different cucumber varieties are available at specialty shops and grown in vegetable gardens. Try varieties like Hothouse, Armenian or English Burpless for a slightly different texture and flavor.
  • Cucumbers also pair well with cilantro, dill, mint, parsley, yogurt, onions, lemon juice and vinegar.
  • Some common techniques for preparing this vegetable are: raw, salads, pickle, sauté and soups.
  • Try adding toppings like raisins, nuts, hemp seeds, feta or different fresh fruit.
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