Description

This 20-Minute Strawberry Cucumber Salad is a fresh and flavorful summer side made with juicy strawberries, crisp cucumbers, fragrant herbs, tangy feta, and a light honey lemon dressing.

Ingredients

Scale

2 cups chopped strawberries
2 cups chopped cucumbers (Persian or mini cucumbers recommended)
½ cup crumbled feta cheese
5–10 leaves fresh basil, chopped
5–10 leaves fresh mint, chopped
Salt and pepper, to taste
For the Lemon Dressing:
2 tablespoons olive oil
Juice of ½ lemon
½ teaspoon honey
½ teaspoon white wine vinegar (or apple cider vinegar)
¼ teaspoon garlic powder
Salt and pepper, to taste

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Instructions

1. In a small bowl or jar, add olive oil, lemon juice, honey, vinegar, garlic powder, salt, and pepper. Whisk or shake well to combine and set aside.

2. Add chopped strawberries, cucumbers, crumbled feta, basil, and mint to a large serving bowl.

3. Pour the dressing over the salad ingredients.

4. Toss gently until everything is evenly coated.

5. Taste and adjust salt and pepper as needed.

6. Serve immediately for the freshest flavor and best texture.

Notes

For best flavor, use high-quality block feta stored in brine.

To make this salad vegan, swap feta for a plant-based alternative and replace honey with maple syrup.

This salad is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 1 day.

If making ahead, prep ingredients separately and combine just before serving. Add fresh herbs close to serving time to prevent browning.

Pairs well with grilled chicken, steak, salmon, shrimp, or white fish.

Nutrition

Serving Size: 1 serving