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Zesty Cucumber Strawberry Mint Salad

As seen in Plan Ahead for Stress-Free Weekdays.

Add some zing to your meal with a bowl tossed full of juicy strawberries and crisp cucumber pieces, all drizzled in a splash of balsamic, honey, and olive oil. Chopped fresh mint gives a stream of cool flavor, while seasoning with salt and pepper brings out the sweetness. It’s bright, bold, and pops with color—perfect with anything off the grill or as an easy starter. Let it chill for a few, so everything mingles just right. Easy, fresh, and a total crowd-pleaser for warm days.

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Breanna
Created By Breanna
Last updated on Mon, 07 Jul 2025 23:40:14 GMT
Bowl piled with strawberries, cucumber slices, and fresh mint. Save Pin
Bowl piled with strawberries, cucumber slices, and fresh mint. | foodiffy.com

Whenever I want something super fresh and easy for lunch or when friends are coming over in the spring, this cucumber strawberry salad is my top pick. It's bright, loaded with flavor, and couldn't be quicker to throw together. The sweet and tangy mix of strawberries and crisp cucumber just feels like a sunny day on your plate.

This one always reminds me of the first time I hosted an outdoor meal after winter let up. My friends kept asking for more, and now they pretty much expect it every time we hang out in the sun.

Irresistible Ingredients

  • Fresh mint: Grab leaves that look really green for the best kick
  • Black pepper: A twist of fresh cracked pepper wakes up the flavors
  • Strawberries: Pick ones that are firm, red, and not mushy
  • Honey: Using raw or local honey turns it up a notch
  • Balsamic vinegar: Go for thick syrupy types for more sweetness
  • Cucumber: Pick ones that feel solid and have smooth skin
  • Salt: Makes the fruit taste even brighter
  • Olive oil: Extra virgin gives you more of that bold flavor

Simple Step-by-Step

Give It a Taste and Rest:
Try a bite and see if you want more honey, pepper, or salt. Then let it sit around ten minutes so everything soaks up the flavor before serving.
Add That Fresh Mint:
Wash off the mint leaves, dry well, then stack and roll to slice into tiny ribbons. Sprinkle them over the top for a fresh hit. Give the salad another gentle toss so mint gets everywhere.
Toss the Salad and Dressing Together:
Pour all your dressing over the bowl, then use your hands or a big spoon to softly mix so every piece gets coated but strawberries stay whole.
Make the Dressing:
Mix together honey, balsamic, and olive oil in a little bowl. Whisk really well so the honey melts in and it looks silky. Add the salt and pepper, whisk again so it's nice and even.
Slice and Add the Strawberries:
Rinse the berries, pat dry so the salad doesn’t get soggy, cut off the tops, and slice into pieces about a quarter inch thick. Toss with cucumber in your bowl. Go for bright, juicy berries when you can.
Prep Your Cucumbers:
Give them a good rinse under cold water to get off any gunk. With a sharp knife, slice into thin circles, about one eighth inch thick. This way every bite is crisp and tasty.
A bowl of fruit with strawberries and cucumbers. Save Pin
A bowl of fruit with strawberries and cucumbers. | foodiffy.com

I always look forward to tossing in the mint. As a kid, we kept pots of it on our porch, and my mom would send me out to pick leaves for this salad. That smell takes me straight back to sunny summer mornings every time.

Storing leftovers

If you have leftovers, pack them in a sealed container in the fridge and finish within a day. It's best enjoyed within a few hours because the strawberries will start getting soft and release their juices. If you're prepping ahead, keep the dressing on the side to help everything stay crisp.

Switching up ingredients

Switch to Persian or English cucumbers for a softer crunch and less seeds. Want it vegan? Swap out honey for pure maple syrup or agave. Out of mint? Chop up some fresh basil for a totally different but tasty twist.

A bowl of strawberries and cucumbers. Save Pin
A bowl of strawberries and cucumbers. | foodiffy.com

Fun ways to serve

Great side with grilled fish or chicken. Or make lunch lighter and eat it piled onto greens or with some hearty bread. It also looks pretty on a brunch buffet or when you pack it for the park.

Food traditions

Putting fruit with cucumber is huge in Mediterranean and Middle Eastern meals—super refreshing in hot weather. Mint especially turns up a lot in Lebanese and Greek dishes and always pulls meals together with herbs and tangy vinaigrettes.

Common Questions

→ Is it okay to prep this salad ahead of time?

Enjoying it soon after mixing is best, but you can get it ready up to an hour early. Toss in the mint at the last minute if you want brighter color and flavor.

→ Can I swap out the sweetener?

Definitely! Use agave nectar or maple syrup if you want it vegan or just want to change things up.

→ How can I stop my strawberries from getting soft?

Mix everything together gently and don’t overdo it. Slicing the strawberries just before you serve helps them stay perky.

→ What if I don't have mint—any herb swaps?

Basil is a solid stand-in and will give your salad a tasty twist that goes great with both cucumber and strawberries.

→ How can I get more zing in this mix?

Pour in extra balsamic vinegar or squeeze in some lemon juice if you want that extra tangy kick.

Strawberry Mint Cucumber

Cool cucumbers, juicy strawberries, and mint team up with sweet balsamic for your go-to summertime mix.

Preparation Time
10 Minutes
Cooking Time
~
Overall Time
10 Minutes
Created By: Breanna

Type: Meal Prep

Skill Level: Simple

Regional Origin: American Contemporary

Recipe Output: 4 Portions (1 medium salad bowl)

Diet Preferences: Meat-Free, No Gluten, No Dairy

What You'll Need

→ Main Produce

01 2 cups strawberries, stems removed and sliced into quarter-inch pieces
02 1 large cucumber, sliced into thin rounds after washing

→ Dressing

03 1 tablespoon balsamic vinegar
04 1 teaspoon honey
05 1 tablespoon olive oil, extra-virgin
06 1/8 teaspoon ground black pepper
07 1/4 teaspoon salt, fine

→ Herbs

08 2 tablespoons mint, fresh leaves, sliced into thin strips (use chiffonade method)

How to Make It

Step 01

Let everything sit for 5 to 10 minutes so the flavors can come together. Keep it in the fridge or enjoy right away for the best taste.

Step 02

Taste it and tweak with more honey, salt, or pepper if you want it sweeter, saltier, or with more kick.

Step 03

Sprinkle the mint all over, then lightly toss so it’s mixed throughout.

Step 04

Rinse off your mint, dry it, stack the leaves, and slice them into skinny ribbons using the chiffonade trick.

Step 05

Drizzle the dressing over your cucumber and strawberry bowl. Gently toss everything to coat evenly.

Step 06

Add pepper and salt to the dressing mixture and stir until it looks even.

Step 07

Whisk honey, balsamic vinegar, and olive oil together in a small bowl until it's smooth and all the honey is mixed in.

Step 08

Pour your sliced strawberries and cucumber into a big mixing bowl.

Step 09

Wash the strawberries, dry them off, pop off the tops, and slice them into quarter-inch pieces.

Step 10

Give your cucumber a rinse, then chop it into thin rounds with a sharp knife.

Additional Tips

  1. To keep strawberries looking good, go easy when tossing and slice cucumber evenly for that perfect snap.
  2. Try swapping out the honey with maple syrup if you prefer plants only.
  3. Looking for more tang? Bump up the balsamic vinegar a bit.
  4. Keep it cold so the salad stays crisp and extra refreshing.

Must-Have Tools

  • Cutting board
  • Sharp chef’s knife
  • Large mixing bowl
  • Whisk
  • Small bowl
  • Paring knife
  • Paper towels or a clean towel

Allergy Details

Double-check all ingredients for allergens and consult a professional if unsure.
  • Has honey—should be skipped by anyone with honey allergies.

Nutrition Details (Per Serving)

Please treat this information as general guidance and not as personalized health advice.
  • Calories: 120
  • Fat Amount: 4 g
  • Carbohydrate Count: 18 g
  • Protein Content: 2 g