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Easy Summer Cucumber Strawberry Salad

This refreshing summer salad combines sweet strawberries with crisp cucumbers and fresh herbs for a perfect no-cook side dish. It comes together in minutes with a simple tangy-sweet dressing and is ideal for picnics, barbecues, or quick summer meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 120
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups fresh strawberries, hulled and sliced
  • 1 large English cucumber, thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons fresh mint leaves, chopped
  • 2 tablespoons fresh basil leaves, chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon lemon juice
  • Salt and pepper to taste

Method
 

Instructions
  1. Wash and dry the strawberries, then remove the stems and slice them into uniform pieces. Slice the cucumber thinly using a mandoline or sharp knife for even pieces. Thinly slice the red onion and chop the fresh herbs.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, lemon juice, salt, and pepper until well combined. The dressing should be slightly sweet and tangy to complement the fresh ingredients.
  3. In a large mixing bowl, combine the sliced strawberries, cucumber, red onion, and fresh herbs. Gently toss the ingredients together to distribute them evenly.
  4. Drizzle the dressing over the salad and toss gently to coat all ingredients. If using feta cheese, sprinkle it over the top just before serving to maintain its texture. Serve immediately for the freshest taste.

Notes

For best texture, slice cucumbers and strawberries to similar thickness. Let salad sit 5-10 minutes after dressing to allow flavors to meld. If making ahead, keep dressing separate and toss just before serving to prevent sogginess. Add toasted almonds or walnuts for extra crunch.