Wash the cucumber thoroughly under cold running water. Using a sharp knife, slice the cucumber into thin rounds, about 1/8-inch thick. Place the sliced cucumber into a large mixing bowl.

Rinse the strawberries under cold water to remove any dirt or debris. Pat them dry gently with a paper towel. Hull the strawberries by cutting off the green tops and slice them into thin slices, about 1/4-inch thick, and add them to the bowl with the cucumber.

In a small bowl, combine the olive oil, balsamic vinegar, and honey. Whisk until the honey dissolves and the ingredients are well combined. Then, sprinkle in the salt and black pepper and whisk again.

Pour the dressing over the cucumber and strawberry slices in the mixing bowl. Gently toss everything together to ensure each slice is coated.

Wash the fresh mint leaves thoroughly. Pat them dry, stack them, and slice them into thin ribbons (chiffonade). Add the mint to the salad and toss once more to evenly distribute.

Taste the salad and adjust the seasoning if desired. Let the salad sit for about 5-10 minutes to allow the flavors to meld together. Serve immediately or refrigerate until ready.