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Cucumber Strawberry Salad Recipe - Fresh Summer Fruit Veggie Salad

This cucumber strawberry salad is the ultimate summer refreshment, combining crisp cucumbers with sweet strawberries for a delightful contrast that's both light and satisfying. Perfect for warm weather gatherings, this no-cook recipe comes together in just 15 minutes with a simple lemon-honey dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 120
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 medium cucumbers, thinly sliced
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh mint leaves, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper

Method
 

Instructions
  1. Prepare the vegetables and fruit. Wash and dry the cucumbers and strawberries thoroughly. Thinly slice the cucumbers and hull and slice the strawberries. Place them in a large mixing bowl.
  2. Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
  3. Combine and toss. Pour the dressing over the cucumber and strawberry mixture. Gently toss to coat all ingredients evenly.
  4. Add finishing touches. Sprinkle the crumbled feta cheese and chopped mint over the salad. Toss gently one more time to distribute evenly.
  5. Serve immediately or chill. For best flavor, let the salad sit for 5-10 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

Notes

Choose ripe but firm strawberries for best texture. Use English cucumbers if possible as they have fewer seeds and thinner skin. For extra crunch, add toasted almonds or sunflower seeds just before serving. Prepare components separately and combine right before serving to maintain crispness.