Go Back

Soaked Strawberry and Cucumber Salad

This dish features fresh strawberries and cucumbers that are briefly soaked in icy water to enhance their texture and flavor. The strawberries become velvety while the cucumbers crisp up, resulting in a refreshing salad with vibrant colors and firm bite. No additional dressings or seasonings are used, emphasizing the natural freshness of the ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Fresh and Light
Calories: 50
Ingredients Equipment Method

Ingredients
  

  • 1 pint strawberries hulled and sliced
  • 2 large cucumbers peeled and sliced
  • 1 quart ice water with plenty of ice cubes

Equipment

  • Cutting Board
  • Chef's Knife
  • Large Bowl
  • Slotted Spoon
  • Serving platter

Method
 

  1. Prepare the produce by hulking and slicing the strawberries into thin, even slices and peeling and slicing the cucumbers into sticks or rounds, depending on preference. Arrange the sliced strawberries and cucumbers in separate bowls for easy handling.
    1 pint strawberries
  2. Fill a large bowl with ice and cold water, ensuring there is ample ice for a quick soak. Place the sliced strawberries and cucumbers into the icy water, fully submerging them.
    1 pint strawberries
  3. Let the strawberries and cucumbers soak in the ice water for about 1 to 2 minutes, observing that the strawberries become slightly velvety and the cucumbers feel firm and crisp. Use a slotted spoon to remove the produce once the soaking time is complete, draining excess water.
    1 pint strawberries
  4. Transfer the soaked strawberries and cucumbers to a serving platter, arranging them attractively in an overlapping or clustered pattern to highlight their vibrant colors and textures.
    1 pint strawberries
  5. Serve immediately to enjoy their fresh, crisp texture and enhanced flavor, or refrigerate for up to 30 minutes for extra refreshment.