Cucumber Strawberry Salad
Cucumber Strawberry Salad is a crisp, hydrating, and sweet-savory dish that’s perfect for summer. Juicy strawberries, cool cucumbers, fresh herbs, and a light vinaigrette come together for a refreshing, low-calorie salad that works beautifully as a side dish, light lunch, or picnic addition. The flavor contrast between the sweetness of berries and the crunch of cucumber creates an unexpectedly delicious pairing.
Time Required
Preparation Time: 10 minutes
Marinating Time : 10–15 minutes
Total Time: 10–25 minutes
Servings: 4
Ingredients
Salad
1 ½ cups sliced strawberries (hulled and halved or quartered)
1 large English cucumber, thinly sliced or ribboned
¼ small red onion, thinly sliced (optional, for tang)
- ¼ cup crumbled feta cheese (or goat cheese, optional)
2 tbsp chopped fresh mint or basil (or both)
2 tbsp toasted almonds, pecans, or pumpkin seeds (optional, for crunch)
Dressing
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar or white wine vinegar
1 tsp honey or maple syrup
1 tsp fresh lemon or lime juice
Salt & pepper, to taste
Instructions
Prep the Produce:
Wash and slice strawberries and cucumber. Thinly slice onion (if using). Chop mint or basil.
Make the Dressing:
In a small bowl or jar, whisk together olive oil, vinegar, honey, lemon juice, salt, and pepper until emulsified.
Assemble the Salad:
In a mixing bowl, gently toss the strawberries, cucumber, onion, and herbs with the dressing.
Add Toppings:
Sprinkle with crumbled feta and toasted nuts or seeds just before serving.
Serve Immediately or chill for 10–15 minutes to allow flavors to meld.
Tips
Use seedless English cucumber or Persian cucumbers for best texture and flavor.
Add avocado slices or arugula to turn this into a heartier salad.
For a fruity twist, add blueberries, watermelon, or citrus segments.
Toasting nuts brings out deeper flavor—don’t skip it if using!
For picnics, add dressing right before serving to avoid sogginess.
Notes
Best served fresh, but can be refrigerated for up to 24 hours.
Suitable for vegetarian, gluten-free, and low-carb diets.
Can be made vegan by omitting cheese or using plant-based cheese.
Great as a starter or a side to grilled chicken, fish, or quinoa.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: You can prep all the ingredients ahead, but mix with the dressing and add cheese/nuts just before serving.
Q: What cheese pairs best?
A: Feta offers saltiness and tang, while goat cheese gives a creamy texture. Skip cheese for a lighter version.
Q: Can I use bottled dressing?
A: You can, but homemade dressing takes just a minute and adds fresher, more vibrant flavor.
Q: What herbs go well with this?
A: Mint and basil are ideal. You can also use tarragon or cilantro for different notes.
Q: How can I make it more filling?
A: Add quinoa, grilled chicken, or white beans for protein and bulk.
Nutritional Information
Calories: 160
Protein: 3g
Fat: 11g
Saturated Fat: 2g
Carbohydrates: 13g
Fiber: 3g
Sugar: 8g
Sodium: 190mg
Vitamin C: 80% DV
Calcium: 10% DV
Potassium: 310mg