Spread the love

Bright, refreshing cucumber strawberry salad for sunny afternoons

A light, colorful salad that pairs crisp cucumber rounds with sweet, juicy strawberries, creamy tang from optional feta, and a bright lemon-olive oil dressing — perfect for picnics, barbecues, or a quick weeknight side. For a slightly different but equally easy chilled side, try the juicy cucumber caprese salad, which uses similar textures and a complementary acid balance. A practical tip: slice the cucumber thin so it melds with the strawberries without overpowering them.

What makes this dish an effortless favorite

This salad is fast to assemble, balances sweet and savory notes, and works as a side or light main when you add protein; it’s also adaptable to seasonal herbs and nuts for texture. If you want a heartier pasta accompaniment for a picnic menu, the 20-minute green goddess pasta salad pairs nicely and keeps the meal bright and easy.

What I love about this recipe

Quick highlights

Bright contrast of juicy strawberries and cool cucumber
Creamy, salty pop if you add feta or goat cheese
Fast to prepare — most work is slicing
Flexible: herbs, nuts, and dressing can be swapped

A glance at the kitchen workflow

Start with cleaning and slicing fruit and veg, make the simple dressing, combine gently to preserve texture, and finish with nuts and herbs just before serving so everything stays fresh. For a crunchy counterpoint and Asian-inspired option, consider the techniques used in the Asian crunch salad with ginger for toasting seeds and layering textures.

Time-saving prep strategies

Prep strawberries and cucumber while chilling a bowl; toast nuts in a dry skillet in minutes; whisk dressing in a jar and store separately until toss time. If you’re prepping ahead, keep dressing and nuts separate to maintain crunch.

All ingredients you need

1 cup strawberries, hulled and sliced, 1 large English cucumber (or 3 Persian cucumbers), thinly sliced, 1/4 cup crumbled feta or goat cheese (optional), 2 tbsp chopped fresh mint or basil, 2 tbsp slivered almonds, sunflower seeds, or walnuts (toasted, optional), 1 tbsp fresh lemon juice or balsamic vinegar, 1 tsp honey or maple syrup, 2 tbsp olive oil, Salt and black pepper, to taste

Helpful ingredient notes and swaps

Swap feta for goat cheese for a milder tang, or omit for vegan.
Use basil for a sweeter herb note, or mint for a cooling contrast.
If strawberries are underripe, a touch more honey or maple syrup in the dressing brightens them.
Toast nuts lightly to deepen flavor; sunflower seeds work well for nut-free options.

Step-by-step assembly and dressing

Prepare Ingredients: Wash and dry strawberries and cucumbers. Hull and slice strawberries; thinly slice cucumbers into rounds or half-moons.
Mix Dressing: In a small bowl or jar, whisk together lemon juice, honey, olive oil, salt, and pepper. Adjust to taste.
Assemble Salad: In a large mixing bowl, combine cucumbers, strawberries, herbs, and cheese (if using).
Toss Lightly: Drizzle with half the dressing and gently toss to coat without crushing the fruit.
Garnish & Serve: Transfer to a serving platter. Sprinkle with nuts/seeds and additional herbs. Drizzle with remaining dressing and serve immediately.

When it’s ready: timing and visual cues

Total hands-on time: about 10–15 minutes.
Visual cue: cucumber should look glossy but not wet; strawberries should keep their shape.
If prepping ahead, toss with only half the dressing and add the rest just before serving.

Best ways to present and pair this salad

Serve chilled on a wide platter so the colors show; it’s lovely alongside grilled chicken, a light fish, or crusty bread. For a balanced summer plate, pair with the creamy textures of a cucumber-carrot side like the creamy cucumber and carrot salad to round out the meal.

Serving ideas

Spoon over mixed greens for a larger salad
Top grilled salmon or chicken for a bright finishing salsa
Serve in lettuce cups as a refreshing starter
Offer alongside simple crostini or warm pita

How to store leftovers and reheat safely

This salad is best fresh; if you must store it, keep dressing and nuts separate and combine just before serving to avoid sogginess. Do not leave at room temperature longer than two hours.

Storage reminders

Refrigerate in an airtight container up to 24 hours without dressing.
Keep dressing in a sealed jar for up to 3 days.
Add nuts/seed toppings just before serving to preserve crunch.

Handy tools and quick shortcuts

A sharp chef’s knife or mandoline speeds uniform slicing; a small jar with a lid is perfect for shaking the dressing. For a dessert pairing or quick sweet treat after this salad, see the simple method in 2-ingredient strawberry fudge for a fast finish.

Extra technique tips

Use a mandoline for ultra-thin cucumber slices, but guard fingers.
Slice strawberries against the stem for cleaner surfaces.
Warm nuts briefly in a skillet until fragrant — 2–3 minutes.

Flavor and dietary variations you can try

Swap citrus for balsamic if you want sweeter acidity; add avocado for richness; omit cheese for vegan. You can also add grains like cooked quinoa for a more filling main.

Easy swaps

Vegan: omit cheese and use maple syrup instead of honey
Nut-free: use toasted sunflower seeds
Heartier: fold in cooked farro or quinoa

Nutrition snapshot per serving

Estimated per serving (about 1 cup): Calories ~140, Protein ~3g, Fat ~9g, Carbohydrates ~14g, Serving size ~1 cup.

Nutrition adjustment notes

To lower calories, reduce or omit nuts and oil.
Increase protein by adding grilled chicken or chickpeas.
Swap honey for maple to keep the recipe vegan-friendly.

Common questions, answered

Q: Can I make this salad ahead of time?
A: You can prep the components ahead, but toss strawberries and cucumber with dressing only just before serving to avoid sogginess.
Q: What’s the best vinegar to use?
A: Balsamic adds sweetness; lemon juice keeps flavors bright — both work, choose based on your taste preference.
Q: Can I use frozen strawberries?
A: Fresh is best for texture; frozen will release water and become mushy, so avoid if possible.
Q: How do I keep the salad from becoming watery?
A: Salt lightly when you finish dressing and serve soon; refrigerating sliced cucumber can help, but don’t salt too early.

Give it a try tonight

This cucumber strawberry salad is an instant summer favorite — quick to make, endlessly adaptable, and a beautiful addition to any warm-weather menu.