Description
A vibrant, Mediterranean-inspired salad blending crisp cucumbers with sweet strawberries, dressed in a tangy balsamic-honey vinaigrette. Enhanced by fresh mint, sea salt, and black pepper, this dish offers a refreshing savory-sweet balance. Ideal for light lunches or pairing with grilled proteins, it’s gluten-free, vegetarian, and relies on pantry staples for a restaurant-quality finish.
Ingredients
1 large English or Persian cucumber (thin-skinned)
2 cups fresh strawberries, hulled
1 tablespoon extra virgin olive oil
2 tablespoons aged balsamic vinegar
1 teaspoon honey
1 tablespoon fresh mint leaves, chopped
Pinch of sea salt
Freshly ground black pepper
Instructions
Slice cucumber into thin rounds and strawberries into halves or quarters.
In a small bowl, whisk olive oil, balsamic vinegar, and honey to create the dressing.
In a large bowl, combine cucumber, strawberries, and chopped mint.
Drizzle the dressing over the salad and toss gently to coat.
Stir in sea salt and black pepper.
Cover and refrigerate for 10 minutes to allow flavors to meld before serving.
Notes
Use ripe but firm strawberries for optimal texture.
Aged balsamic vinegar enhances depth; substitute mint with basil or cilantro if unavailable.
For a gluten-free option, confirm labels on vinegar and oil.
Store sealed in the refrigerator for up to 4 hours.
- Prep Time: 15
- Category: Healthy Salad Recipes for Busy Families
- Method: Chilling
- Cuisine: Modern American
Nutrition
- Serving Size: 1.5 cups
- Calories: 120
- Sugar: 7g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg