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Cucumber Strawberry Salad

A delightful fusion of sweet strawberries, crunchy cucumbers, and fresh herbs, all dressed in a zesty lemon vinaigrette, perfect for summer picnics and barbecues.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup strawberries, hulled and sliced Use organic for best flavor.
  • 1 large English cucumber (or 3 Persian cucumbers), thinly sliced Choose firm-skinned cucumbers.
  • 1/4 cup crumbled feta (or goat cheese, optional) For extra creaminess, goat cheese works well.
  • 2 tbsp chopped fresh mint (or basil) Use fresh herbs for maximum flavor.
  • 2 tbsp slivered almonds, sunflower seeds, or walnuts (toasted, optional) Toasting enhances flavor.
  • 1 tbsp fresh lemon juice (or balsamic vinegar) Adds zest to the dressing.
  • 1 tsp honey (or maple syrup) Adjust based on your sweetness preference.
  • 2 tbsp olive oil Use good quality olive oil for dressing.
  • Salt and black pepper, to taste Adjust seasoning to your liking.

Method
 

Preparation
  1. Wash and dry the strawberries and cucumbers thoroughly.
  2. Hull and slice the strawberries into even, small pieces.
  3. Thinly slice the cucumber into rounds or half-moons.
Mix Dressing
  1. In a small bowl or jar, whisk together the lemon juice, honey, olive oil, salt, and pepper.
Assemble Salad
  1. In a large mixing bowl, combine the cucumbers, strawberries, fresh herbs, and cheese (if using).
  2. Drizzle half the dressing over the salad and gently toss to coat.
Garnish & Serve
  1. Transfer the salad to a serving platter, sprinkle with nuts or seeds, and drizzle with the remaining dressing.
  2. For the best flavor, let the salad sit for up to 15 minutes before serving.

Notes

Store unused salad in an airtight container for up to 3 days. Dress only what you plan to eat right away to prevent sogginess. Adjust sweetness and ingredients to your taste preference.