Forget everything you think you know about salads
This one started because I was tired of the same sweet-bitter cucumber thing. I chopped strawberries on a whim, then saw how the red and green clashed — actually looked like a small riot on my plate. It hit me: this combo does something weird. The crunch of cucumber against the soft, juicy strawberries makes your teeth work a little harder, a kind of food flirtation.
It smells like grass and ripe fruit, that fresh green scent mixed with a hint of summer sweetness. No dressing needed. The flavors stand on their own. A quick, honest bite that reminds you how weirdly good simple can be. It’s a little nostalgic, squinting out the window in the city, thinking about hot afternoons and cold drinks, but also surprisingly clean and light—like a fresh start you didn’t know you needed.
Why it matters right now
Because everything feels like it’s speeding up. This salad is part of that quiet, slow moment — a reminder that sometimes, doing nothing complicated matters most.
Strawberry Cucumber Salad
Ingredients
Equipment
Method
- Trim the ends of the cucumber with a chef's knife and slice into thin rounds using a mandoline slicer or careful hand-cutting for even thickness.1 large cucumber
- Hull the strawberries and slice them into thin, even pieces; set aside on a plate.1 large cucumber
- Arrange the cucumber slices on a large serving plate, overlapping slightly to create a textured base.1 large cucumber
- Scatter the sliced strawberries evenly over the cucumber layer, creating a vibrant contrast in color and texture.1 large cucumber
- Gently press the ingredients together to allow the flavors to meld visually; serve immediately to preserve freshness and crispness.
- Optionally, drizzle with a light squeeze of lemon or fresh herbs for added aroma, if desired.1 large cucumber
Notes
Maybe next week I’ll add mint or toasted almonds, make it a bit fancier. Or just keep it simple. Because yeah, sometimes the best ideas are the ones that hit you in the middle of a messy kitchen, no plan, just the urge to throw stuff together and see what sticks.
Hi, I’m Olivia Chen-Williams, a professional chef, cooking instructor, and the founder of Turn Around At 50. For nearly three decades, my life has revolved around kitchens. Not the quiet, romantic kind, but the real ones. Hot, loud, demanding, and deeply alive.
