This beautiful salad recipe with strawberries and cucumbers is refreshing and delicious.
It's perfect for late spring and early summer when strawberries are at their peak. The crunchy cucumber pairs perfectly and it's topped with a healthy portion of chopped herbs and crumbly feta.
Why You'll Love this Salad
This strawberry cucumber salad is a delightful dish that serves 4 to 6 as a side salad. You could also enjoy it as a light lunch for 2 to 3 people.
Cucumber and strawberries might not seem like a natural pairing, but they work well together. The juicy brightness of the berries is offset by the crunchy, cool flavor of the cucumbers.
This is also just a really pretty salad, so it would be a great dish to take to a picnic or potluck or to serve at a dinner party or brunch.
Ingredients You'll Need
You don't need much to make this recipe, so focus on getting the freshest/best quality ingredients possible!
Strawberries - You'll need two cups of strawberries for this recipe. I like to cut them into coins, because they look cute, but they can be quartered as well.
Cucumber - You'll need one English cucumber that you'll cut into thin slices. If you use a regular hothouse cucumber for this recipe, peel the skin first as it tends to be bitter. The nice thing about English cucumber is their skin is thin enough and mild enough that you don't need to peel it.
Feta - You'll use 2 ounces of crumbly feta. I like to crumble feta quite small, that way there are more pieces of it throughout the salad and you get the flavor in each bite.
Herbs - You'll need 1/4 cup of chopped mint and 1/2 cup of chopped basil.
Toppings - Finally, you'll need 2 tablespoons of the best quality olive oil you have, 2 teaspoons of balsamic glaze (this is reduced balsamic vinegar), and 2 teaspoons of flaky sea salt (I used Maldon).
How to Choose the Best Strawberries
I love fresh strawberries and have been to many, many u-pick berry farms over the years. Here are my best tips for choosing fresh berries.
- The best strawberries will actually smell like strawberries. When you walk into a grocery store or pick up a pint at a farmer's market and you can smell the sweetness of the berries, they're going to taste great.
- The best strawberries are usually smaller - they have the most flavor.
- The best strawberries will be red all the way through. Berries that have been picked early will get redder on the outside but will never fully ripen inside.
- Avoid berries that have holes, bruising, or gouges.
- If you're buying berries in a plastic container, flip them over to check the berries on the bottom. Usually the bottom of the container molds first, so make sure there are no signs of mold or moisture.
More Fresh Fruit Salad Recipes to Try
If you like a refreshing fruit salad, check out some of our other favorite recipes.
- Strawberry and Cantaloupe Salad - full of flavor and super easy to make, this strawberry cantaloupe salad is one of our all-time favorite recipes
- Goldenberry Burrata Salad - tart and tangy goldenberries combine with creamy burrata for a wonderful salad that can be served with toasted bread
- Watermelon Mozzarella Salad - these fun watermelon mozzarella stacks are a perfect appetizer or side salad for summer
Tips for Making a Strawberry Cucumber Salad
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Specialty Ingredients - You can use any sea salt you like for this recipe, but I love Maldon sea salt - the large flakes work well in salads like this.
Storing Tips - You can save this salad in the refrigerator for up to 3 days.
Diet/Allergy Alternatives - If you'd like to make this recipe vegan or dairy-free, omit the feta cheese and add another 1/4 of herbs or some toasted pine nuts.
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- 2 cups fresh strawberries
- 1 English cucumber
- 2 ounces crumbly feta cheese
- 2 tablespoons good quality olive oil
- 2 teaspoons balsamic glaze
- 2 teaspoons flaky sea salt
- 1/4 cup roughly chopped fresh mint
- 1/4 cup roughly chopped fresh basil
- Slice the strawberries and cucumbers into thin, coin-shaped slices. Then toss with the feta. Place them in a large, low salad bowl.
- Drizzle the olive oil and balsamic over the top of the salad. Sprinkle the sea salt over the salad and then top with the basil and mint.
- Allow to rest for 5 minutes before serving, so the flavors come together.
Amount Per Serving: Calories: 140Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 13mgSodium: 1191mgCarbohydrates: 11gFiber: 2gSugar: 7gProtein: 3g