Cucumber Strawberry Salad Recipe – Fresh Summer Fruit Veggie Salad
Cucumber Strawberry Salad Recipe – Fresh Summer Fruit Veggie Salad
This refreshing cucumber strawberry salad is the perfect summer side dish that comes together in just 15 minutes! The sweet strawberries and crisp cucumbers create a delightful contrast, while the tangy honey-lime dressing brings everything together beautifully. It’s a no-cook recipe that’s perfect for picnics, barbecues, or as a light lunch option.
If you’re looking for more healthy salad options, this recipe fits perfectly into your summer meal rotation. The combination of fresh produce makes it both nutritious and incredibly satisfying.
Ingredients
- 2 medium cucumbers, thinly sliced
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons fresh basil leaves, chopped
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup sliced almonds, toasted
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon poppy seeds
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions
Step 1: Prepare the vegetables and fruits. Wash and slice the cucumbers into thin rounds. Hull the strawberries and slice them evenly. Thinly slice the red onion and chop the fresh herbs.
Step 2: Make the dressing. In a small bowl, whisk together the olive oil, lime juice, honey, poppy seeds, salt, and pepper until well combined.
Step 3: Combine the salad. In a large bowl, gently toss together the cucumbers, strawberries, red onion, mint, and basil.
Step 4: Add dressing and toppings. Drizzle the dressing over the salad and toss gently to coat. Sprinkle with crumbled feta cheese (if using) and toasted almonds just before serving.
Step 5: Serve immediately or chill. This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
Expert Tips
Choosing Produce: Select firm cucumbers and ripe but firm strawberries for the best texture. English cucumbers work particularly well as they have fewer seeds and thinner skin.
Make Ahead: You can prepare the dressing and chop the ingredients ahead of time, but wait to combine everything until just before serving to maintain crispness.
Variations: Add avocado slices for creaminess, or include other summer fruits like peaches or watermelon for different flavor combinations.
This salad pairs wonderfully with grilled dishes like herb chicken or makes a great addition to any summer spread alongside other pasta salads.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but it’s best to add the dressing and delicate ingredients just before serving to prevent sogginess.
How long does this salad keep?
It’s best consumed within 2-3 hours of preparation for optimal texture and freshness.
Can I use different herbs?
Absolutely! Try using dill, cilantro, or parsley based on your preference.
Is this salad vegan-friendly?
Simply omit the feta cheese to make this a completely plant-based dish.
For more light and refreshing meal ideas, check out our collection of summer salad recipes that are perfect for warm weather dining.
Cucumber Strawberry Salad Recipe – Fresh Summer Fruit Veggie Salad
Ingredients
Method
- Prepare the vegetables and fruits. Wash and slice the cucumbers into thin rounds. Hull the strawberries and slice them evenly. Thinly slice the red onion and chop the fresh herbs.
- Make the dressing. In a small bowl, whisk together the olive oil, lime juice, honey, poppy seeds, salt, and pepper until well combined.
- Combine the salad. In a large bowl, gently toss together the cucumbers, strawberries, red onion, mint, and basil.
- Add dressing and toppings. Drizzle the dressing over the salad and toss gently to coat. Sprinkle with crumbled feta cheese (if using) and toasted almonds just before serving.
- Serve immediately or chill. This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
