Why I Keep Reaching for Strawberry Cucumber Salad in July

Unlikely Duo, Hidden in Plain Sight

I never thought pairing strawberries with cucumbers would become my summer obsession. Growing up, I’d never see those two hanging out together on a plate, let alone in a salad that feels somehow cool and crisp but also surprisingly juicy and sweet. It’s not about fancy ingredients or complicated techniques. It’s just honest stuff—strawberries that smell like fresh-picked berries, and cucumbers that crunch with the right amount of watery resilience.

This combo matters right now because every year around mid-July, I want something that feels like a small rebellion against all the heavy, roasted, saucy foods of summer. Something that captures the quick, fleeting brightness of the season.

It’s weird how such simple ingredients can taste like a little secret—like catching the smell of rain on warm pavement. That’s where I keep coming back to it, trying to figure out why a salad can make me feel a little more grounded when all I want to do is eat berries and not think too much.

Strawberry and Cucumber Summer Salad

This salad combines sliced strawberries and cucumbers tossed together with a light dressing. The main ingredients provide a crisp, juicy texture with bursts of sweetness, creating a refreshing dish that highlights the natural flavors and vibrant colors of summer produce.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: Summer

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1 pint strawberries hulled and sliced
• 2 medium cucumbers peeled and thinly sliced
• 2 tablespoons honey or agave syrup
• 1 tablespoon fresh lemon juice from about half a lemon
• 1 tablespoon olive oil extra virgin preferred
• to taste salt preferably sea salt
• to taste black pepper freshly ground

Equipment

• Cutting board
• Sharp knife
• Mixing bowl
• Measuring spoons
• Serving plates or bowls

Method

 

1. Arrange the strawberries on a cutting board and slice them evenly into thin, round pieces approximately ¼ inch thick, creating vibrant red, circular slices.
   1 pint strawberries
2. Peel the cucumbers lengthwise using a vegetable peeler and then thinly slice them into rounds about 1/8 inch thick, showing a translucent green appearance.
   1 pint strawberries
3. In a small bowl, whisk together honey, freshly squeezed lemon juice, and olive oil until the mixture is smooth and slightly emulsified, about 30 seconds, releasing a fragrant citrus aroma.
   1 pint strawberries
4. Transfer the sliced strawberries and cucumbers into a large mixing bowl. Pour the dressing over the slices and gently toss using two spoons until they are evenly coated, looking glossy and visibly combined.
   1 pint strawberries
5. Season the salad with a pinch of salt and freshly ground black pepper, then toss again lightly to distribute the seasoning, ensuring the slices are well-seasoned without overmixing.
   1 pint strawberries
6. Divide the salad onto individual serving plates or bowls, arranging a mix of strawberry and cucumber slices for visual appeal. Serve immediately to enjoy the fresh, crisp textures.
   1 pint strawberries

Notes

For a more pronounced flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Anyway, whenever I make this, I end up thinking about how the strangest pairings can become some of the best. Maybe I’ll add a little mint next time or some feta just to see if it pushes it further into that weird summer bliss zone. Who knows. It’s not perfect yet, but it sure is interesting.