Cucumber, strawberry and basil salad recipe image

Print Cucumber, strawberry and basil salad

Could you get anything that sings more serenely of the season? I’d normally opine that strawberries are best eaten at room temperature but in this case I think the whole thing is best served with the chill of the fridge still present. We grow mini cucumbers in our poly tunnels and they are a world away from the watery behemoths that are the norm.


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  • 2 mini cucumbers
  • 300g strawberries
  • Small handful fresh basil
  • 4 mint leaves
  • Cider vinegar
  • Brown sugar or elderflower cordial (optional)


  1. Wash the cucumbers well, cut in half length-ways and remove the soft, seeded core with the tip of a teaspoon. Slice into 1cm wide angled slices.
  2. Remove the tops from the strawberries and slice into halves or generous slices. Dress them with a dash of cider vinegar and a pinch or two of brown sugar, or use a dash of elderflower cordial instead if you like.
  3. Finely slice and add the mint leaves, tear in the basil leaves and mix everything well. Serve immediately.
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