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STRAWBERRY CUCUMBER SALAD centered hero view, clean and uncluttered
Yesica Andrews

Strawberry Cucumber Salad Easy Fresh Spring Dinner

This Strawberry Cucumber Salad is a delightful fresh spring salad that's perfect for an easy dinner or a quick vegetable recipe. It comes together in just 20 minutes and makes a fantastic weeknight meal or family dinner with bright flavors from herbs, feta, and a honey lemon dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups chopped strawberries
  • 2 cups chopped cucumbers (I used Persian or mini cucumbers for extra crunch)
  • 1/2 cup crumbled feta cheese
  • 5-10 leaves fresh basil, chopped (depending on size)
  • 5-10 leaves fresh mint, chopped (depending on size)
  • Salt + pepper, to taste
  • 2 Tbsp olive oil
  • 1/2 a lemon, juice only
  • 1/2 tsp honey
  • 1/2 tsp white wine vinegar (or apple cider vinegar)
  • 1/4 tsp garlic powder
  • Salt + pepper, to taste

Method
 

  1. Combine all the dressing ingredients in a small bowl or jar and mix well until blended thoroughly.
  2. Place the strawberries, cucumbers, feta, basil, and mint into a large bowl.
  3. Drizzle the prepared dressing over the salad and gently toss everything together to coat evenly.
  4. Taste and season with salt and pepper as desired.
  5. Serve the salad right away for the freshest flavor and texture.

Notes

  • *FETA CHEESE: For the best flavor, choose a high-quality sheep's milk feta kept in brine, which delivers sharp, salty, and tangy notes.
  • *VEGAN OPTION: Replace feta with your preferred plant-based alternative and substitute honey with maple syrup in the dressing.
  • *LEFTOVERS: This salad is best eaten fresh but can be refrigerated for up to one day; note it may become slightly soggy.
  • *MAKE AHEAD: You can prep the chopped strawberries, cucumbers, and crumbled feta up to a day ahead, and prepare the dressing in advance, storing separately. Add chopped herbs shortly before serving to keep them fresh.
  • *SERVE WITH: This salad pairs wonderfully with many proteins such as chicken, steak, salmon, white fish, shrimp, or scallops.