Description

A refreshing and vibrant Strawberry Cucumber Salad featuring sweet strawberries, crisp cucumber slices, tangy feta cheese, and a fragrant mix of fresh mint and basil, all dressed in a light olive oil and balsamic glaze. Perfect as a light appetizer or side dish, this no-cook salad comes together in minutes and offers a delightful balance of flavors and textures.

Ingredients

Scale

Main Ingredients

2 cups fresh strawberries, sliced
1 English cucumber, thinly sliced into coins
2 ounces crumbly feta cheese

Dressing & Seasoning

2 tablespoons good quality olive oil
2 teaspoons balsamic glaze
2 teaspoons flaky sea salt

Herbs

1/4 cup roughly chopped fresh mint
1/4 cup roughly chopped fresh basil

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Instructions

Prepare the fruits and cheese: Slice the strawberries and cucumbers into thin, coin-shaped slices. Toss these sliced fruits gently with the crumbly feta cheese and transfer the mixture into a large, shallow salad bowl to create a layered base for the salad.
Add dressing and season: Drizzle the olive oil and balsamic glaze evenly over the top of the salad. Follow by sprinkling the flaky sea salt to enhance the flavors. Then, generously top the salad with the roughly chopped fresh basil and mint for a burst of herbal aroma and color.
Rest before serving: Allow the salad to rest at room temperature for about 5 minutes. This resting period helps the ingredients meld together, letting the flavors intensify and develop before serving.

Notes

This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
Use a good quality olive oil and balsamic glaze for the best flavor impact.
Adjust the amount of flaky sea salt according to taste, especially if your feta cheese is salty.
For a vegan version, substitute the feta cheese with a dairy-free cheese alternative or omit it entirely.
English cucumbers are preferred for their thin skin and fewer seeds, but regular cucumbers can be used peeled if desired.