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When you mix sweet strawberries with crunchy cucumber, you get a cool and lively bowl that's perfect when it's hot outside. Creamy feta mellows things out, while fresh mint gives every bite a lift. It's bright, crunchy, and easy to love.
One time, it hit 95 and I made this for a hangout outside. Everyone kept talking about how good the strawberries tasted with cucumber—now folks ask for it at every summer party I show up to.
Irresistible Ingredients
- Golden balsamic vinegar: a lighter and sweeter twist that pairs perfectly with berries
- Feta cheese (preferably a block): for creamier, better flavor than the crumbly stuff
- English cucumbers: thinner skin and barely any seeds so they stay crisp in a salad
- Fresh mint: go with the real deal—fresh smells and tastes way better
- Fresh lemon juice: adds a zesty kick that wakes up all the flavors
- Red onion: gives you just enough sharpness to balance out the sweet
- Extra virgin olive oil: good olive oil matters in a salad this simple
- Ripe strawberries: deep red and sweet-smelling berries work best; skip any with white spots
Easy Step-by-Step
- Finish & Serve:
- Drizzle dressing over everything just before you eat. Give it all a gentle toss to coat, then let it rest five minutes so the flavors blend together.
- Mix It Up:
- Get everything—strawberries, cucumber chunks, onion, and mint—in one big bowl. Save the feta for last so it doesn't get smashed up.
- Dressing Time:
- Mix up your olive oil, lemon juice, pepper, and golden balsamic in a bowl. Whisk 'til they blend into a tangy but slightly sweet dressing.
- Handle The Aromatics:
- Chop your mint right before tossing it in for max flavor. Dice the red onion fine, then soak it in some ice water for a few to take the bite off. Drain super well.
- Cucumber Prep:
- Slice those cucumbers about a quarter inch thick. If you're using regular ones, scoop out the seeds so nothing gets watery.
- Strawberry Prep:
- Hull the berries and quarter them so the pieces are pretty even. Don't go too small or they'll fall apart easily once everything's mixed. Gently pat dry if they're extra juicy.
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The mint always takes me back to hanging out in my grandma's garden. She grew so many types! She'd mash the leaves a little before tossing them in. That way, you get a stronger, fresher scent in every bite.
How to Store It
Honestly, it's best the day you make it, but if you need to prep ahead, keep everything in separate containers. Wait until right before eating to add the dressing. Your prepped ingredients stay good for around a day in the fridge, though the strawberries might soften up a bit. If you're making it early, mix everything just before serving.
Fun Twists
Switch it up! Add avocado chunks for extra creaminess, or try basil instead of mint for a different vibe. Want some crunch? Toss in toasted almonds or pistachios at the end. Looking for a more filling dish? Mix in cooked quinoa or chunks of grilled chicken.
How to Serve
Show off all those pretty colors by putting the salad on a big white platter. It goes great with grilled chicken or fish when you want something light. Want to get a little fancy? Try serving it up in small glasses or on cute plates for individual bites. Or pile it on grilled toast brushed with a bit of olive oil for the ultimate summer bruschetta.
Switch It Up For Any Season
This is a winner when strawberries are in season, but you can swap things out, too. Come fall, thin-sliced apples with a pinch of cinnamon in the dressing taste amazing. In winter, go with citrus like blood oranges. In the spring, toss in a handful of tender spinach for extra greens and color.
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Frequently Asked Questions
- → Can I use any cucumber here?
Pick English or Persian cucumbers because they have barely any seeds. That keeps your salad from getting soggy and leaves it crisp.
- → How do I get the dressing just right?
Tweak the golden balsamic and lemon juice until it’s got the tang and sweetness you like best.
- → Best way to keep the salad fresh if I pre-make?
Prep veggies and make your dressing beforehand, but only mix them up when you’re ready to serve. That way everything stays crunchy.
- → Is it okay to swap out feta?
Yeah, you can use goat cheese or even soft blue. Feta though really hits the best mix of salty and creamy for this one.
- → How do I make it look extra nice?
Stack your layers in a clear dish to show off the colors, and throw on some extra mint leaves for a bright finish.
- → What’s the deal with golden balsamic vinegar?
It’s smoother and a bit sweeter than regular balsamic. That’s why it works great in simple, delicate salads like this one.