Why You’ll Love This Recipe

I love how quickly this salad comes together and how refreshing it tastes. The cucumbers bring crunch, the strawberries add natural sweetness, and the dressing ties it all together with a subtle zing. It’s the kind of salad I can serve at brunch, bring to a potluck, or enjoy as a healthy snack on its own. It’s also naturally gluten-free and easy to customize.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh cucumbers (English or Persian work best), thinly sliced
Fresh strawberries, hulled and sliced
Fresh mint or basil leaves, chopped
Red onion, thinly sliced (optional)
Feta cheese or goat cheese, crumbled (optional)
Balsamic vinegar or lemon juice
Olive oil
Honey or maple syrup
Salt and black pepper to taste

directions

I begin by slicing the cucumbers and strawberries thinly and adding them to a large mixing bowl.
If I’m using red onion, I soak the slices in cold water for a few minutes to mellow the flavor, then drain and add them in.
In a small bowl or jar, I whisk together balsamic vinegar (or lemon juice), olive oil, honey, salt, and pepper to create the dressing.
I drizzle the dressing over the cucumber and strawberry mixture and gently toss to coat everything evenly.
Just before serving, I sprinkle in fresh herbs and crumbled cheese if I’m using them, and give it one more light toss.

Servings and timing

This recipe makes about 4 servings. It takes only 10 to 15 minutes from start to finish, making it a great last-minute side dish.

Variations

Sometimes I use watermelon or blueberries instead of strawberries for a different fruit profile. I also like swapping in fresh basil for mint when I want a more savory herb. For a bit of crunch, I toss in some chopped walnuts or sliced almonds. And if I want more protein, I top it with grilled chicken or chickpeas.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 1 day, but this salad is best eaten fresh. The strawberries and cucumbers release a lot of water over time, so I avoid making it too far in advance. I never reheat it—it’s meant to be enjoyed cold.

FAQs

Can I make this salad ahead of time?

I prepare the dressing and slice the ingredients ahead, but I don’t mix everything until right before serving to keep it crisp and fresh.

What kind of cucumbers work best?

I use English or Persian cucumbers because they’re seedless, thin-skinned, and stay crisp without peeling.

Is there a dairy-free version?

Yes, I just leave out the cheese or use a dairy-free alternative like almond-based feta crumbles.

Can I use bottled dressing?

I prefer homemade dressing for the freshest flavor, but a light balsamic vinaigrette works in a pinch.

How do I keep the salad from getting soggy?

I wait to dress the salad until right before serving and avoid overmixing to preserve the texture of the cucumbers and strawberries.

Conclusion

Cucumber Strawberry Salad is one of those effortless dishes that makes me appreciate fresh, simple ingredients. It’s crisp, sweet, tangy, and just the right amount of indulgent with a sprinkle of cheese or drizzle of honey. Whether I’m entertaining or just need a quick side, this salad always feels like a fresh breath of summer.