This strawberry cucumber salad with mint and basil is a sweet and refreshing recipe that I munch on all summer long. It’s basically produce candy, and I’ve yet to meet anyone who doesn’t love it. It’s perfect for picnics and potlucks, a grab-and-go snack for pool days, or the easiest ever side dish next to some grilled protein. Low maintenance and delish – it’s what makes my foodie heart beat all summer long.
Few things bring me more joy that summer berries. Sweet little bites of heaven that make winter worth it (for the most part – those biting winds of February are totally irredeemable).
All of the berries are bountiful everywhere I look, and my basic summer lunch process looks something like this:
- Obtain berries
- Find something green
- Combine berries with green things
- Mix/toss/blend
- Stuff face
That process doesn’t get any more delicious than this strawberry cucumber salad. With mint and basil. Because why not? Triple the green goodness!
There’s a whole lot of natural companionship happening in this salad. Sweet, juicy strawberries. Crunchy cucumbers. Refreshing herbs. A wee bit of sharpness from red onions. And a drizzle of tangy balsamic reduction. Summer’s finest flavors in one easy, delicious salad.
How to Make Strawberry Cucumber Salad
Strawberry cucumber salad comes together in mere minutes, and it’s as easy as it gets. Slice up some fresh strawberries and toss them with cool cucumber slices and slivers of red onion. Then add a little magic with fresh mint and basil.
For some reason or another, I’ve always got extra mint and basil lying around. Either because my patio pots exploded, or because I’ve got sprigs leftover from previous recipes. This salad is the perfect way to use ’em up. The mint is cool and refreshing, and the basil adds a peppery pop. Together they lend that perfect sweet-and-savory touch to this simple summer salad.
I kept the dressing simple with olive oil, balsamic reduction, flaky maldon sea salt, and cracked black pepper – flavors this fresh don’t need need much enhancement. Feel free to use balsamic vinaigrette if you don’t have any balsamic reduction.
Next to being the most delicious, what I love about this salad is how flexible it is. It’s friendly to all of the diets (paleo, vegan, gluten free, et al), and it can serve as a tasty little snack, base for a dinner salad, or potluck crowd pleaser.
Make it a meal by adding grilled steak, chicken, or fish. I like flaky white fish best, while my kids go for chicken. If you must have dairy (I fully support this BTW), add fresh mozzarella, feta, or goat cheese.

More Ways to Use Fresh Strawberries
My paleo strawberry BBQ sauce is the perfect companion to juicy grilled bone-in chicken. It’s easy, sweet, tangy, and totally refined sugar free. This strawberry kale salad is hearty and nourishing – I love it with roasted chicken for an easy packed lunch. And my strawberry basil margarita is a fun twist on the classic. It’s a sweet, tart and refreshing cocktail, perfect for summer outdoor sipping!
PIN IT NOW, MAKE IT LATER! CLICK HERE TO PIN THIS STRAWBERRY CUCUMBER SALAD TO YOUR SALAD RECIPES BOARD ON PINTEREST.
WHILE YOU’RE AT IT, LET’S BE FRIENDS! CLICK HERE FOR EASY, SEASONAL RECIPE IDEAS.
Strawberry Cucumber Salad with Basil and Mint
Print Recipe Rate this Recipe Pin RecipeIngredients
- 8 oz. strawberries, hulled and halved
- 1 english cucumber, seeds removed, sliced
- 1 small red onion, thinly sliced
- 1/2 c. fresh basil, thinly sliced
- 1/4 c. fresh mint, thinly sliced for larger leaves, small leaves left whole
- 2 tbsp unfiltered olive oil, to taste
- 2 tbsp balsamic reduction, to taste
- maldon sea salt, to taste
- cracked black pepper, to taste
Instructions
- Slice the strawberries, cucumber, red onion, basil, and mint. Gently toss all ingredients in a large bowl.
- Drizzle with olive oil and balsamic reduction, then season with salt and pepper to taste. Serve immediately. This salad keeps undressed in the fridge in a tightly sealed container for up to two days.
Notes
Nutrition Information
Elaine | The Seasoned Vegetable
Your littles look SO happy to be picking out in the field! And I feel so happy looking at these beautiful images and imagining the flavors. Will have to try!
Lizzy
Nom!! Got all my ingredients and am ready to chop and assemble! About how long does this baby last if under constant refrigeration?
Thanks!
Danielle
If you dress with the olive oil and balsamic just before serving, you can get at least 2 days of storage, maybe three. I like to line the storage container with a paper towel on the bottom to help wick away moisture. The only real issue is that the flavor of the red onion will really seep in after more than a day of storage – if you love red onion, that’s not a problem, but if the flavor is too strong for you after that long, you might want to eat it more quickly. Enjoy!!
Anne
Love this! Making it again for dinner this evening. Cool, refreshing, and a great side for anything off the grilled. Have a hamburger alongside or top the salad with grilled chicken.
Brent
I love this recipie! It’s so versatile. It’s a great side and if I want it for a main course I add penne pasta and feta cheese!