Peel half an English (hothouse) cucumber, halve it crosswise (scooping out any seeds you may find). Cut each half lengthwise into strips, then cut the strips crosswise into small dice. Place in a colander over the sink or a rimmed plate or bowl, toss with ½ teaspoon salt and set aside for 10 to 15 minutes to draw out the juices.
Hull 1 pint strawberries, rinsing them only if they are sandy. Slice and place them in a bowl with the sliced white and tender green parts of 2 scallions.
Rinse the diced cucumber, drain on paper towels and add to the strawberries and scallions.
Stir in Celia's balsamic vinegar and chopped mint or parsley.
Season to taste with sugar, salt and pepper.
Serve at room temperature.
