Cucumber Strawberry Salad
This Cucumber Strawberry Salad is a light, refreshing blend of crisp cucumbers, sweet juicy strawberries, fresh herbs, and a simple vinaigrette. It’s perfect for summer picnics, BBQs, brunches, or light lunches. With optional cheese and nut add-ins, it's as versatile as it is beautiful—bringing sweet, savory, and tangy notes together in every bite.
Equipment
- Sharp knife
- Cutting board
- Salad spinner (optional for greens)
- Mixing bowl
- Small jar or bowl for dressing
- Serving platter or bowl
- Storage container (if prepping ahead)
Ingredients
- 1 cup strawberries, hulled and sliced
- 1 large English cucumber (or 3 Persian cucumbers), thinly sliced
- 1/4 cup crumbled feta or goat cheese (optional)
- 2 tbsp chopped fresh mint or basil
- 2 tbsp slivered almonds, sunflower seeds, or walnuts (toasted, optional)
For the Dressing:
- 1 tbsp fresh lemon juice or balsamic vinegar
- 1 tsp honey or maple syrup
- 2 tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Prepare Ingredients: Wash and dry strawberries and cucumbers. Hull and slice strawberries; thinly slice cucumbers into rounds or half-moons.
- Mix Dressing: In a small bowl or jar, whisk together lemon juice, honey, olive oil, salt, and pepper. Adjust to taste.
- Assemble Salad: In a large mixing bowl, combine cucumbers, strawberries, herbs, and cheese (if using).
- Toss Lightly: Drizzle with half the dressing and gently toss to coat without crushing the fruit.
- Garnish & Serve: Transfer to a serving platter. Sprinkle with nuts/seeds and additional herbs. Drizzle with remaining dressing and serve immediately.
Notes
- Use firm, ripe strawberries for best texture.
- Persian or English cucumbers are ideal—tender, sweet, and nearly seedless.
- Add greens (arugula, spinach) to bulk it up for a main dish.
- Swap cheese or nuts to suit dietary needs.
- For make-ahead prep, store components separately and assemble just before serving.
- Excellent paired with grilled meats, seafood, or flatbreads.