Strawberry, Cucumber, Basil Salad

Wonderfully light salad to go with a heavy meal.  I found this recipe during the 2010 World Series when we made Parmesan,mushroom, bacon risotto and a spinach bacon salad.  I knew we needed something light to balance out the meal, and luckily, this is what I found!

Ingredients
4  cups  hulled strawberries, quartered (1 pound)
2  tablespoons  thinly sliced fresh basil
2  teaspoons  balsamic vinegar
1  teaspoon  sugar
2  medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 2 cups)
1  teaspoon  freshly squeezed lemon juice
1/4  teaspoon  salt
1/4  teaspoon  freshly ground black pepper

Preparation

1. Combine first 4 ingredients in a large bowl, and toss gently to coat. Cover and chill for 1 hour.
2. Combine cucumbers and juice; toss to coat. 
3. Add cucumber mixture, salt, and pepper to strawberry mixture; toss gently to combine. Serve immediately.