This is a perfect salad to bring with you to any summer party, or to make and just enjoy in the comfort of your own home. It’s light and healthy, and you can eat it guilt-free! So pile it on your plate and fill up on the good stuff. I also love it because I happen to grow cucumbers and basil in my garden. There’s something satisfying about being able to walk outside and pick fresh veggies, herbs and fruit from your own garden. (Plus, if you don’t have cucumbers on hand, you can always use zucchini. You don’t have enough strawberries? Add in some berries or whatever fruit you have on hand. I love salads that you can adjust to your taste…or to whatever you seem to have in the fridge.)


  • 4 cups strawberries, hulled and quartered (about 1 pound)
  • 3-4 tbsp. thinly sliced fresh basil
  • 1 tbsp. balsamic vinegar
  • 1 English cucumber (AKA seedless cucumber), thinly sliced and halved
  • ½ tbsp. fresh lemon juice
  • ¼ tsp. salt
  • ¼ tsp. black pepper


  1. Combine strawberries, basil, and balsamic vinegar in a large bowl. Toss to gently coat. Cover and chill for 1 hour.
  2. Combine cucumbers and lemon juice. Toss to coat. Add cucumber mixture, salt and pepper to strawberry mixture. Toss gently to combine. Serve immediately.

*This recipe was adapted from