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Cucumber Strawberry Salad

A bright and refreshing salad combining sweet strawberries, crunchy cucumber, and a tangy dressing, perfect for busy weeknights or casual gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Fruits and Vegetables
  • 1 cup strawberries, hulled and sliced Adds sweetness and a soft, juicy texture.
  • 1 large English cucumber (or 3 Persian cucumbers), thinly sliced Brings coolness and crunch.
Cheese and Nuts
  • 1/4 cup crumbled feta or goat cheese (optional) Adds a tangy creaminess.
  • 2 tbsp slivered almonds, sunflower seeds, or walnuts (toasted, optional) Adds crunch and flavor.
Herbs
  • 2 tbsp chopped fresh mint or basil Adds freshness; choose based on preference.
Dressing
  • 1 tbsp fresh lemon juice or balsamic vinegar Brightens the dish.
  • 1 tsp honey or maple syrup Balance the tartness.
  • 2 tbsp olive oil Adds gloss and distributes flavor.
  • to taste Salt and black pepper Enhances flavors.

Method
 

Preparation
  1. Wash and dry strawberries and cucumbers. Hull and slice strawberries; thinly slice cucumbers into rounds or half-moons.
Mixing Dressing
  1. In a small bowl or jar, whisk together lemon juice, honey, olive oil, salt, and pepper. Adjust to taste.
Assembling Salad
  1. In a large mixing bowl, combine cucumbers, strawberries, herbs, and cheese (if using).
Tossing Salad
  1. Drizzle with half the dressing and gently toss to coat without crushing the fruit.
Garnishing & Serving
  1. Transfer to a serving platter. Sprinkle with nuts/seeds and additional herbs. Drizzle with remaining dressing and serve immediately.

Notes

Best served fresh; store leftovers in an airtight container and aim to eat within 24 hours for optimal texture. Pack dressing separately for picnics.