Cucumber, strawberry and basil salad

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Cucumber, strawberry and basil salad

Serves 2 10 min
Strawberries are often best eaten at room temperature but here everything is better served chilled. We grow the mini cucumbers in our polytunnels; their flavour is second to none.


  • 2 mini cucumbers
  • 300g strawberries
  • splash of cider vinegar
  • a pinch of 2 of brown sugar/splash of elderflower cordial (optional)
  • 4 mint leaves
  • small handful of basil


Prep time: 10 min
  • Step 1

    Wash the cucumbers well, cut in half lengthways and remove the soft, seeded core with the tip of a teaspoon. Slice into 1cm wide angled slices.
  • Step 2

    Remove the tops from the strawberries and slice into halves or generous slices. Dress with a splash of cider vinegar and a pinch or two of sugar, or a dash of elderflower cordial instead.
  • Step 3

    Finely shred and add the mint. Tear in the basil. Mix and serve straightaway.

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