Cucumber Strawberry Salad
A refreshing summer salad combining crunchy cucumbers, juicy strawberries, and a tangy lemon-honey dressing, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup strawberries, hulled and sliced Fresh strawberries are preferred, but grocery-store berries work too.
- 1 large English cucumber, thinly sliced Persian cucumbers can be substituted. Regular cucumbers can be used if peeled.
- 1/4 cup crumbled feta or goat cheese Optional, can be omitted for a dairy-free version.
- 2 tbsp chopped fresh mint or basil Choose based on preference; can mix both.
- 2 tbsp slivered almonds, sunflower seeds, or walnuts, toasted Toasting nuts enhances flavor, but they can be used straight from the bag.
Dressing
- 1 tbsp fresh lemon juice or balsamic vinegar Use what you have on hand.
- 1 tsp honey or maple syrup Adjust based on sweetness preference.
- 2 tbsp olive oil
- to taste Salt and black pepper
Instructions
Preparation
- Wash and pat dry the strawberries and cucumbers. Hull and slice the strawberries, and thinly slice the cucumber.
- In a small bowl, whisk together lemon juice (or balsamic), honey or maple syrup, olive oil, salt, and black pepper to make the dressing.
Combine Ingredients
- In a large mixing bowl, combine the sliced cucumbers, strawberries, herbs, and cheese (if using). Toss gently.
- Drizzle half the dressing over the salad and toss lightly. Add more dressing if needed.
Serve
- Transfer to a serving platter, sprinkle with nuts or seeds and extra herbs. Serve immediately for maximum freshness and crunch.
Notes
For best texture, serve immediately. If prepping ahead, store cucumbers and strawberries in separate containers. Dress just before serving. Leftovers keep about 1 day in the fridge.