Go Back

Strawberry and Cucumber Salad with Fresh Basil – Bright, Crisp, and Refreshing

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Strawberries: 2 cups, hulled and sliced
  • Cucumber: 1 large English cucumber, thinly sliced (or 2 Persian cucumbers)
  • Fresh basil: 1/2 cup loosely packed leaves, chiffonade (thin ribbons)
  • Extra-virgin olive oil: 2 tablespoons
  • Lemon juice: 1–2 tablespoons, freshly squeezed (or use mild white balsamic)
  • Honey or maple syrup: 1–2 teaspoons, to taste
  • Sea salt: 1/4–1/2 teaspoon
  • Black pepper: A few cracks, to taste
  • Optional add-ins: 1/4 cup crumbled feta or goat cheese, 2 tablespoons toasted almonds or pistachios, a handful of arugula, or a pinch of red pepper flakes

Method
 

  1. Prep the produce: Slice the strawberries and cucumber into similar-sized pieces for even bites. Stack basil leaves, roll them, then slice into thin ribbons.
  2. Make the dressing: In a small bowl, whisk olive oil, lemon juice, honey, salt, and pepper until glossy. Taste and adjust acidity or sweetness.
  3. Toss gently: Add strawberries and cucumber to a mixing bowl. Drizzle over the dressing and toss softly so the berries don’t bruise.
  4. Add basil: Sprinkle in the basil and give it one more light toss. If using cheese or nuts, fold them in now.
  5. Serve: Transfer to a platter. Finish with a final pinch of salt and a crack of pepper. Serve immediately or chill for 10–15 minutes.