Few things bring me more joy that summer berries. Sweet little bites of heaven that make winter worth it (for the most part – those biting winds of February are totally irredeemable). This year they are especially welcome given the hellish year we have had.
This strawberry cucumber salad with mint and basil is a sweet and refreshing recipe that I could munch on all summer long... well, or as long as I can continue to find fresh, local berries.
There’s a whole lot of natural companionship happening in this salad. Sweet, juicy strawberries. Crunchy cucumbers. Refreshing herbs. A wee bit of sharpness from red onions. And a drizzle of tangy balsamic reduction. Summer’s finest flavors in one easy, delicious salad.
Strawberry cucumber salad comes together in mere minutes, and it’s as easy as it gets. Slice up some fresh strawberries and toss them with cool cucumber slices and slivers of red onion. Then add a little magic with fresh mint and basil.
Serve it as a side dish or add some protein for dinner. We enjoyed it the other night with a grilled chicken breast.
Strawberry Cucumber Salad with Basil and Mint
8 oz. strawberries, hulled and halved
1 english cucumber, seeds removed, sliced<
1 small red onion, thinly sliced
1/2 c. fresh basil, thinly sliced
1/4 c. fresh mint, thinly sliced for larger leaves, small leaves left whole
2 tbsp unfiltered olive oil, to taste
2 tbsp balsamic reduction, to taste
maldon sea salt, to taste
cracked black pepper, to taste
Slice the strawberries, cucumber, red onion, basil, and mint. Gently toss all ingredients in a large bowl.
Drizzle with olive oil and balsamic reduction, then season with salt and pepper to taste. Serve immediately. This salad keeps undressed in the fridge in a tightly sealed container for up to two days.
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