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!

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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.