Baby Cucumber and Golden Berry Salad – Bright, Tangy & Perfect for Summer

Chop, mix and serve! All done in under 15 minutes!

Take advantage of these lovely golden berries when they are in season to whip up a truly simple salad that’s great for so many occasions.

As the golden berries are tart, they are really good for cutting through full flavoured meals or lunches and dinners that feature proteins heavily.

I actually really love them as they are such a great conversation starter and a wow ingredient which you may not use all too often.

This salad with only raw ingredients such as baby cucumbers or qukes, heirloom tomatoes, and fresh marjoram herb will help cleanse those palates and give it a good refresh!

Besides, the golden berries look gorgeous. These round orange berries are vibrant and certainly know how to stand out in a crowd.

Whether you’re serving it at a summer gathering or as a quick mid-week side, it turns a handful of ingredients into something truly memorable every time.

Recipe Overview

Flavour/Texture: Let the unique and complex flavours of the golden berry be the main taste of this recipe. As they are known to be slightly acidic and tangy, it does need something to help lift the overall balance of the recipe.

The sweetness from the heirloom tomatoes and balsamic glaze will help, while the shallots will give the salad a little zing.

Golden berries have the same texture as a cherry tomato, so they will pop in your mouth. You’ll also get juicy textures from the tomatoes and crunch from the cucumbers.

Ease: No cooking! Just cutting up ingredients and shaking salad dressing. Love these super easy salads when you don’t have to think!

Time: Just a quick 15 minutes or less. As there are no cooked components, there is very little prep to do. Really great when you don’t have time for anything more complicated or if you just can’t be bothered but need a good salad.

Golden Berry Salad Ingredients

Golden berries: Let these gorgeous pops of tart and juicy golden berries do all the work for you in terms of flavour. They are so unique and make for such an interesting ingredient to use.

Get about 150g worth or about 3 punnets, depending on how they are sold. They don’t keep overly well, so best to get them the day before or even on the day if you’re able to. Fresh is best.

Heirloom tomatoes: Get a variety of shapes and sizes to allow for a more interesting presentation. The recipe calls for 6 heirloom tomatoes, but it does depend on the size. If they are really big, you can cut down to 4.

Marjoram: Love the aroma of fresh marjoram herb! Just pick the leaves off the stem to toss throughout the salad. Do keep some extra for garnish at the end.

Baby cucumber: For this salad, we’re using mini cucumbers or cukes. Or, as you would call them in Australia, qukes. They are incredibly popular for snacking as they are. Their size lends itself for easy prep and slicing. Perfect to match up in size with the golden berries.

Balsamic glaze: Love this sticky, sweet and tart concoction that seems to magically make everything taste better. We will need some for the salad dressing but do have some on the side in case you wish to drizzle a little extra on top of the salad.

Variations and Substitutions

Golden berry substitute: If you can’t find golden berries, you can substitute with mini tomatillos, pearl tomatoes or a mixture of strawberries and raspberries.

Nothing will quite replace these golden berries in terms of flavour as they are so unique, but these would work well as a salad.

If too tart: If your golden berries are quite tart, roast them lightly or add a drizzle of honey before mixing. Roasted golden berries caramelise beautifully, adding depth to this summer salad.

Heirloom tomato alternative: If there aren’t any heirloom tomatoes available or they are a bit expensive, regular tomatoes will be fine to use. Use cherry, grape, or vine-ripened tomatoes for sweetness and colour contrast.

No marjoram herb: No problem. Replace marjoram with mint, basil, or tarragon for different aromatic profiles — mint for freshness, basil for sweetness, tarragon for a gentle anise note.

Baby cucumber alternative: If mini cucumbers are not in season, just get a small cucumber and dice it up.

Balsamic glaze substitute: A great balsamic glaze substitute would be pomegranate molasses for flavour and consistency.

Add creaminess: This golden berry recipe pairs wonderfully with burrata, crumbled feta, or soft goat cheese, adding a luscious counterpoint to the tangy dressing.

Add crunch: Sprinkle toasted pistachios, almonds, or sunflower seeds for extra texture and nutty flavour.

Step-by-Step Guide to Making This Golden Berry Salad

How to Make the Salad

Remove the calyx (papery husk) off the golden berries, wash and pat dry. Then, cut half of them in half and leave the rest whole.

Slice the heirloom tomatoes.

Slice the shallots thinly.

Pick the leaves off the marjoram herb to yield 1 tbsp. Have some extra for garnish.

Slice baby cucumbers crossways.

How to Make Balsamic Glaze Vinaigrette

In a small mixing bowl, add 2 tbsp balsamic glaze, olive oil and red wine vinegar.

Mix until well combined.

How to Assemble the Salad

In a large mixing bowl, add the golden berries, shallots, marjoram, baby cucumber and half the dressing. Season with salt and pepper to taste. Gently toss until well combined.

Place the slices of heirloom tomatoes on the serving platter. Drizzle the rest of the dressing.

Place the tossed salad on top of the tomatoes.

Serve with the other 2 tbsp of balsamic glaze on the side in case more is needed.

How To Make This Salad Perfectly [Expert Tips]

Choose ripe golden berries: Look for bright orange fruit that’s slightly soft to the touch — underripe berries will be too sour, while overripe ones lose their sparkle.

How to prepare gold berries: Ensure you remove all the papery husk from the gold berries thoroughly. Rinse them gently under cold water and pat them dry with a paper towel. Cutting half of them in half will provide a nice variety in texture and appearance.

Heirloom tomatoes: Use a sharp knife to slice the heirloom tomatoes to avoid bruising them. Arrange the slices in a way that showcases their different colours and patterns for visual appeal.

Shallots: Use a mandoline slicer or a sharp knife to get uniformly thin slices. Soaking the slices in ice water for a few minutes can help reduce their sharpness.

Marjoram: Gently pick the leaves to avoid bruising them.

Use quality balsamic glaze: A thick, glossy glaze adds both flavour and shine — avoid watery vinegars that overpower the fruit.

Balance textures: You want juicy, creamy, crunchy, and tangy elements in every bite — golden berries provide acidity, cucumbers bring crunch, and tomatoes add sweetness.

Layer your presentation: Use heirloom tomatoes as a base, then pile the cucumber and golden berry mix on top for a visually stunning summer salad.

Frequently Asked Questions