Description
A light and refreshing strawberry cucumber salad featuring a vibrant blend of ripe strawberries, crisp cucumbers, and creamy feta cheese, tossed with fresh basil and mint, and finished with a tangy, slightly sweet homemade dressing. Perfect for a quick, healthy side dish or a summer appetizer.
Ingredients
Scale
Salad Ingredients
- 2 cups Chopped Strawberries (Use ripe berries for the best flavor.)
- 2 cups Chopped Cucumbers (Persian or mini cucumbers recommended.)
- 1 cup Crumbled Feta Cheese (High-quality sheep’s feta preferred.)
- 1/4 cup Fresh Basil (Adjust quantity based on leaf size.)
- 1/4 cup Fresh Mint (Adjust quantity based on leaf size.)
Dressing Ingredients
- 1/4 cup Olive Oil (Acts as the fat base.)
- 2 tablespoons Lemon Juice (Provides acidity.)
- 1 tablespoon Honey (Can substitute with maple syrup for a vegan option.)
- 1 tablespoon White Wine Vinegar (Can substitute apple cider vinegar.)
- 1/2 teaspoon Garlic Powder (Offers savory depth.)
- to taste Salt (Enhances overall flavor.)
- to taste Pepper (Enhances overall flavor.)
Instructions
- Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, honey, white wine vinegar, garlic powder, salt, and pepper until fully combined and emulsified. Set aside to allow flavors to meld.
- Prepare the salad base: In a large serving bowl, gently combine the chopped strawberries, chopped cucumbers, crumbled feta cheese, fresh basil leaves, and fresh mint leaves, taking care not to break the delicate ingredients.
- Toss with dressing: Pour the prepared dressing over the salad mixture. Toss gently but thoroughly to coat all ingredients evenly with the flavorful dressing.
- Adjust seasoning and serve: Taste the salad and adjust seasoning as desired with additional salt or pepper. Serve immediately to enjoy the fresh flavors and crisp textures.
Notes
- Use ripe, fresh strawberries for the best natural sweetness and flavor.
- Persian or mini cucumbers work best as they have fewer seeds and a tender skin.
- For a vegan version, replace honey with maple syrup and use a vegan feta alternative.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving to maintain freshness.
- Adjust the amount of herbs based on your preference and leaf size for more or less intensity.
