Looking for a healthy and refreshing salad for hot summer days? This strawberry cucumber salad is light, bright, and packed with fresh flavor. Perfect for brunches, BBQs, picnics, or as a simple side for any summer meal.
A Cooling Summer Salad
When the weather gets too hot to cook, this strawberry cucumber salad comes to the rescue. Sweet strawberries meet crisp cucumbers and creamy feta, all tossed in a zesty mint-lime dressing. It’s light and bursting with fresh flavor — basically summertime in a bowl.
If you love watermelon and feta salads, then you’ll love this strawberry cucumber salad. Think of it like your favorite fruit-infused spa water, but in salad form — cool cucumber, bright mint, and citrusy lime, rounded out with a bit of saltiness from feta.
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Strawberries – Use the ripest strawberries you can find. Their natural sweetness balances the acidity of the lime and saltiness of the feta.
- Cucumbers – Persian cucumbers are ideal thanks to their thin skin, crunch, and minimal seeds. English (hot-house) cucumbers also work.
- Feta – Choose a block of sheep’s milk feta and cube it yourself for the best flavor and texture. For a vegan version, use a plant-based feta alternative.
- Fresh Mint – Chop finely to release the oils and infuse the dressing with flavor in every bite.
- Lime – You’ll need both the juice and zest for a bright punch.
- Olive Oil – Use a good-quality extra virgin olive oil for the best flavor.
- Salt – A pinch of flaky finishing salt (like fleur de sel or Maldon) adds a nice touch before serving.
How to Make a Strawberry Cucumber Salad:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Make the Dressing:
Finely chop the mint and zest the lime. Add both to a bowl with the lime juice and olive oil. Stir to combine. - Prepare the Salad:
Slice the strawberries and cucumbers, then add them to the bowl with the dressing. Gently toss until everything is well coated. - Add Feta & Finish:
Fold in the cubed feta and finish with a pinch of flaky salt and serve!
And there you have it, an easy and refreshing salad you’ll be reaching for all summer long.
Variations:
- Add Watermelon – For even more summer vibes, add diced watermelon to create a cucumber watermelon strawberry salad.
- Use Lemon – Swap the lime zest and juice for lemon.
- Make It Vegan – Use vegan feta instead of sheep’s milk.
- Herb Twist – Try fresh basil instead of mint for a slightly different (but equally delicious) flavor profile.
This strawberry cucumber salad is the kind of easy, elegant dish that works just as well for a weekend brunch as it does for a weekday lunch. You’ll want to make it on repeat all summer long!
More Cucumber Salads:
Strawberry Cucumber Salad
Ingredients
- 1 Tablespoon/15ml extra-virgin olive oil
- 1 teaspoon/5ml fresh lime juice
- The zest of ½ a lime
- ¼ teaspoon fine sea salt
- ¼ ounce fresh mint leaves without the stems, very finely chopped
- 3 Persian cucumbers, chopped
- 8 ounces/226g strawberries, sliced
- 3 ounces/84g sheep’s milk feta cheese, cubed
- Lime Wedges for serving (optional)
Instructions
- Add the olive oil, lime juice, lime zest, salt and mint to a large mixing bowl and whisk to combine.
- Add strawberries and cucumber to bowl and gently toss with the dressing until well combined.
- Add feta cubes and top salad with a pinch of salt.
- Allow salad to sit for a few minutes before serving for the best flavor. Serve with lime wedges for squeezing over if desired.
Notes
Variations:
- Add watermelon along with the strawberries and cucumber for a cucumber watermelon salad.
- Use lemon juice and lemon zest instead of lime.
- Use vegan feta if desired.
- If your strawberries aren’t ripe add drizzle of honey to the dressing (or agave for a vegan version).
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan Option (use vegan feta), Egg-Free, Nut-Free
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 90Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 147mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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