Jamie Oliver Strawberry Cucumber Salad

You know those flavour combos that seem a bit odd until you try them — and then you can’t stop thinking about them? Yeah, this is one of those. Strawberries and cucumbers might not seem like salad soulmates, but they are ridiculously good together. Sweet and crisp, cooling and juicy, with a tiny bit of tang and crunch to tie it all up. It’s the kind of thing you throw together on a whim and then get quietly smug about.

I made this once on a scorcher of a day when the thought of turning on the oven felt like a personal attack. I had some strawberries on the edge of too-soft, half a cucumber left from something else, and a bag of sesame seeds I bought for one very ambitious sushi night that never happened. Tossed it all in a bowl, gave it a stir, and I swear — it tasted like a spa day for my mouth. Light, fresh, and so flipping easy.

Why You’ll Love It

• It’s ready in 5 minutes — no faff, no fuss
• Sweet and savoury in perfect balance
• Ideal for hot days when you can’t even look at the stove
• Surprisingly elegant — like something from a fancy brunch menu
• You can scale it up for a picnic or BBQ in seconds
• Pairs well with grilled chicken, fish, or just a glass of rosé

Ingredients

• 2 cups strawberries, sliced
• 1 cucumber, thinly sliced (about ½ to ¾ cup)
• 1 tsp vinegar (rice vinegar or white balsamic works great)
• 1 tsp olive oil
• ½ tsp black sesame seeds, toasted

How to Make It

Slice the sweet stuff:

Hull and slice the strawberries — thick enough to hold their shape, thin enough to soak up flavour. Slice the cucumber just as thin, rounds or half-moons depending on your aesthetic goals.

Mix the base:

Toss the strawberries and cucumber into a mixing bowl. If your strawberries are super ripe, expect a little juice at the bottom — that’s where the magic begins.

Drizzle the dressing:

Add the vinegar and olive oil straight into the bowl. No need to pre-mix. Just drizzle and let it mingle.

Toast the sesame (if you haven’t already):

Add the sesame seeds to a dry pan and toast over medium heat for a couple of minutes. They’ll smell nutty and pop just slightly when they’re ready. Don’t walk away — they burn fast. Learned that the hard way.

Sprinkle & stir:

Toss everything together gently — you don’t want to mash the fruit. Sprinkle the toasted sesame seeds on top, and give it one last loving stir.

Serve it up:

Serve straight away while everything’s crisp and cold, or let it chill for 10–15 minutes. It gets a little juicier and dreamier if you do.

Common Mistakes and How to Dodge Them

Too watery?
Use firm strawberries and fresh cucumber. If it still seems wet, drain a bit of juice before serving — or just spoon it over grilled meat. It works.

Salad tasted flat?
Try a pinch of salt or a few extra drops of vinegar. That balance of sweet and tangy makes or breaks this one.

Forgot to toast the sesame seeds?
Don’t worry — raw ones work in a pinch. But toasting really does add depth, so do it if you can.

Can I prep this ahead?
Yes, but wait to add the sesame seeds right before serving so they stay crunchy.

Storage and Reheating

Fridge: Keeps for about 1 day, though it will soften. Still lovely, just a bit juicier.

Freezer: No. The strawberries will go mushy, and the cucumber will weep. Not cute.

Reheating: Not applicable — this one’s a cold, crisp queen.

Frequently Asked Questions

What vinegar should I use?
Rice vinegar is mild and dreamy. White balsamic or apple cider vinegar also work. Avoid anything too harsh like plain white vinegar.

Can I use regular sesame seeds?
Yep! White or black work. The black ones just look cool and taste a bit nuttier.

What protein goes well with this?
Grilled chicken, salmon, or tofu all love this salad. It’s also great with halloumi.

Can I bulk it out?
Add some baby spinach, arugula, or a handful of mint for a bigger salad vibe.

Nutrition Facts (Per Serving)

• Calories: 65
• Fat: 3g
• Carbs: 9g
• Protein: 1g
• Sodium: 2mg
• Sugar: 6g