Description
This Strawberry Cucumber Salad is a fresh, vibrant side dish made with juicy strawberries, crisp cucumbers, feta cheese, and fragrant herbs, all tossed in a light lemon dressing. It’s sweet, savory, and ready in just 10 minutes—perfect for BBQs, weeknight dinners, or summer gatherings.
Ingredients
Scale
Salad:
- 2 cups chopped strawberries
- 2 cups chopped cucumbers (Persian or mini cucumbers recommended)
- 1/2 cup crumbled feta cheese
- 5–10 fresh basil leaves, chopped
- 5–10 fresh mint leaves, chopped
- Salt and pepper, to taste
Lemon Dressing:
- 2 tablespoons olive oil
- Juice of 1/2 lemon
- 1/2 teaspoon honey
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- In a small bowl or jar, add olive oil, lemon juice, honey, vinegar, garlic powder, salt, and pepper. Whisk or shake until well combined.
- In a large serving bowl, add chopped strawberries, cucumbers, feta, basil, and mint.
- Pour the dressing over the salad and gently toss to combine.
- Adjust seasoning with additional salt and pepper if needed.
- Serve immediately for the freshest flavor and texture.
Notes
- Best Feta: Use a high-quality block feta stored in brine for the best flavor.
- Vegan Option: Substitute plant-based feta and swap honey with maple syrup.
- Make Ahead: Chop strawberries and cucumbers and prepare dressing up to 1 day ahead. Store separately and combine before serving.
- Storage: Best enjoyed fresh. Leftovers can be stored in the fridge for up to 1 day, though texture may soften.
- Serving Ideas: Pairs beautifully with grilled chicken, steak, salmon, shrimp, or white fish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 160 kcal
- Sugar: 7 g
- Sodium: 260 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg