Strawberries and cucumbers together—I just love this combination! We used to eat a lot of cucumbers growing up in upstate New York. We'd get them, along with strawberries and melons, from fruit and veggie stands to make this sweet and tangy salad. —Melissa Mccabe, Long Beach, California
"Mother always made this refreshing salad when w had Sunday guests," relates Ruth Andrewson of Leavenworth, Washington. "It has a light, pleasant dressing and looks lovely served in a pretty glass bowl."
"When cousins visited from Russia, they made us a meal that included this wonderful vegetable salad," relates Rhonda Egler of Mooresville, Indiana. "Its refreshing flavor goes over well at family get-togethers."
This crisp and tangy salad from our Test Kitchen hits the spot on warm afternoons and evenings. Sprinkling the cucumbers with salt and letting them sit draws out excess water so they stay nice and crisp.
"WE HAD an enormous vegetable garden, so we enjoyed freshly picked cucumbers in summer. After the cucumber were sliced and soaked awhile in salt water. Mother added thick cream, which she carefully scooped from the top of some fresh milk."
"Crisp, garden-fresh cukes are always in season when we hold our family reunion...and they really shine in this simple salad," confirms Betsy Carlson from Rockford, Illinois. "The recipe can easily be expanded to make large quantities, too."