Description
Cucumber strawberry salad is a refreshing summer dish that blends crisp cucumber, sweet strawberries, tangy feta, and a zesty dressing. Light, vibrant, and easy to make, it’s perfect for picnics, gatherings, or a healthy side dish.
Ingredients
Scale
- 1 English cucumber, thinly sliced
- 1 cup fresh strawberries, halved
- ¼ red onion, thinly sliced
- 2 Tbsp fresh mint leaves, chopped
- ½ cup crumbled feta cheese
For the Dressing:
- 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Optional Add-ins:
- Arugula
- Avocado slices
- Toasted almonds
- Vegan feta or plant-based cheese (for vegan option)
Instructions
- Wash and slice cucumber, strawberries, and red onion. Place them in a large mixing bowl.
- Add crumbled feta and chopped mint to the bowl.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
- Let the salad sit for 5–10 minutes to allow flavors to meld.
- Garnish with more mint or feta before serving, if desired.
Notes
- Use fresh, ripe strawberries for best flavor.
- Add toasted almonds or pumpkin seeds for crunch.
- For vegan: use maple syrup instead of honey and plant-based feta.
- Prepare components ahead and assemble before serving to retain freshness.
- Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American, Summer
Nutrition
- Serving Size: 1 cup
- Calories: ~180
- Sugar: ~6g
- Sodium: ~330mg
- Fat: ~14g
- Saturated Fat: ~4g
- Unsaturated Fat: ~9g
- Trans Fat: 0g
- Carbohydrates: ~10g
- Fiber: ~2g
- Protein: ~4g
- Cholesterol: ~15mg