Go Back
Print

Strawberry & Cucumber Salad with Mint

Strawberry & Cucumber Salad with Mint is a light, refreshing salad for Summer. Eat alongside fish, meat, barbecued foods, or top with feta or goats cheese for a main meal salad.

Course Side Dish, Salad, Lunch, Light Meal
Cuisine World
Keyword quick, summer
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 2 or more
Author Moorlands Eater

Ingredients

  • 250 g strawberries
  • 250 g cucumber
  • 1 small red onion
  • 2 tbsp chopped fresh mint

Dressing

  • 1 tsp pink peppercorns or freshly ground black pepper to taste
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar or fruit vinegar
  • 1 tbsp Balsamic vinegar
  • 1 tsp sugar or other sweetener optional
  • salt to taste

Instructions

  1. Make the dressing

    Lightly crush the pink peppercorns with the back of a spoon.

    Put the peppercorns (or black pepper), olive oil, both vinegars, sweetener if using, and a little salt in a screw-topped jar. Put the lid on and shake vigorously. Taste and add more seasoning if needed.

    Set aside when the dressing is to your taste.

  2. Cut the strawberries and cucumber into bite-sized pieces and put in a serving bowl.

    Sprinkle with the chopped onion and most of the mint.

    At this point, the salad can be stored in the fridge for up to an hour if necessary.

  3. Shake the dressing again, pour over the salad and toss everything together gently.

    Sprinkle with the reserved mint and serve straight away.