Hey y'all! Ready to liven up your menu with something ultra-refreshing? This cucumber strawberry salad combines crisp cucumbers, juicy strawberries, and a zippy honey-lime dressing to create a light and vibrant dish perfect for any summer gathering, BBQ, or lunch al fresco. It's sweet yet tangy, colorful, and wonderfully hydrating—just what you need for those warm days. Let’s get cooking!
Why You’ll Love This
- Quick and Easy: Comes together in under 15 minutes—no cooking required!
- Ultra-Refreshing: Crisp cucumbers and juicy strawberries keep you cool and hydrated.
- Nutritious and Light: Low in calories but packed with vitamins and minerals.
- A Crowd-Pleaser: Perfect for picnics, potlucks, brunches, or healthy snacking.
- Customizable: Easily adapt the ingredients for your taste or dietary needs.
Ingredients
- 2 cups sliced strawberries (about 1 pint), hulled and halved
- 1 large English cucumber (about 12 oz), thinly sliced
- ¼ small red onion, very thinly sliced
- ¼ cup fresh mint leaves, roughly chopped
- ¼ cup crumbled feta cheese
- 2 tablespoons extra-virgin olive oil
- 1 ½ tablespoons freshly squeezed lime juice
- 1 tablespoon honey
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Optional: freshly ground black pepper, additional mint, or extra feta for serving
Directions
Step 1: Prep Your Ingredients
Wash and hull the strawberries, then slice them into halves or quarters if large. Thinly slice the cucumber (no need to peel if using English cucumber), red onion, and roughly chop the mint leaves.
Step 2: Mix the Dressing
In a small bowl or jar, whisk together the olive oil, lime juice, honey, salt, and pepper until the dressing is smooth and slightly thickened.
Step 3: Assemble the Salad
In a large serving bowl, combine the sliced strawberries, cucumber, red onion, and mint. Drizzle the dressing evenly over the salad and gently toss to coat all ingredients.
Step 4: Add the Feta
Sprinkle crumbled feta over the salad. Gently fold it in or leave it on top for a pretty presentation. Add extra mint, feta, or black pepper if desired.
Step 5: Serve
Serve immediately for best crunch and flavor, or refrigerate for up to 30 minutes before serving.
Notes
- If you’re prepping ahead, slice strawberries and cucumber but wait to dress until ready to serve for max freshness.
- For extra crunch, add chopped toasted nuts like almonds or pistachios just before serving.
- Try swapping feta for goat cheese or omitting it for a dairy-free version.
Variations
- Add 1 ripe avocado, diced, for creaminess and extra healthy fats.
- Substitute basil for mint for a slightly peppery twist.
- Toss in ½ cup baby arugula or spinach for extra greens.
Required Equipment
- Sharp chef’s knife
- Cutting board
- Large mixing bowl
- Small bowl or jar for dressing
- Whisk or fork
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. The salad is best eaten fresh, as the strawberries and cucumbers release moisture over time, slightly softening the texture.
Suggested Pairings / Serving Recommendations
- Pair with grilled chicken or salmon for a complete summer meal.
- Serve alongside crusty artisan bread for a light lunch.
- Enjoy with sparkling lemonade, iced tea, or a crisp white wine.
Pro Tips
- Slice cucumbers thinly for maximum crunch and easy mixing.
- Use very ripe, sweet strawberries for the best contrast in flavor.
- Whisk the dressing thoroughly to fully dissolve the honey and distribute flavors evenly.
FAQ
Can I make cucumber strawberry salad ahead of time?
You can prep the ingredients ahead, but toss everything together with the dressing just before serving for best texture.
What type of cucumber works best?
English cucumbers are ideal since they're seedless, crisp, and have thin, edible skin—no peeling necessary.
How can I make this salad vegan?
Simply swap out the honey for agave syrup or maple syrup, and omit the feta or use a dairy-free alternative.
Ingredients
- 2 cups sliced strawberries (about 1 pint), hulled and halved
- 1 large English cucumber (about 12 oz), thinly sliced
- ¼ small red onion, very thinly sliced
- ¼ cup fresh mint leaves, roughly chopped
- ¼ cup crumbled feta cheese
- 2 tablespoons extra-virgin olive oil
- 1 ½ tablespoons freshly squeezed lime juice
- 1 tablespoon honey
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Optional: freshly ground black pepper, additional mint, or extra feta for serving
Instructions
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1Wash and hull the strawberries, then slice them into halves or quarters if large. Thinly slice the cucumber (no need to peel if using English cucumber), red onion, and roughly chop the mint leaves.
-
2In a small bowl or jar, whisk together the olive oil, lime juice, honey, salt, and pepper until the dressing is smooth and slightly thickened.
-
3In a large serving bowl, combine the sliced strawberries, cucumber, red onion, and mint. Drizzle the dressing evenly over the salad and gently toss to coat all ingredients.
-
4Sprinkle crumbled feta over the salad. Gently fold it in or leave it on top for a pretty presentation. Add extra mint, feta, or black pepper if desired.
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5Serve immediately for best crunch and flavor, or refrigerate for up to 30 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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