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Strawberry Cucumber Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 134 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This refreshing Strawberry Cucumber Salad combines sweet strawberries, crisp cucumber, and fresh basil with a tangy balsamic vinaigrette. Topped with optional crumbled feta cheese and toasted nuts, this light and easy salad is perfect as a healthy side dish or a quick snack.


Ingredients

Salad Ingredients

  • 1 pint fresh strawberries, hulled and sliced
  • 1 medium cucumber, sliced
  • 1/4 small red onion, thinly sliced (optional)
  • 1/4 cup fresh basil leaves, torn

Dressing

  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey (optional, for sweetness)
  • Salt and pepper, to taste

Toppings (Optional)

  • Crumbled feta cheese or goat cheese
  • Toasted almonds or walnuts


Instructions

  1. Prepare the Ingredients: Wash and hull the strawberries, then slice them. Slice the cucumber and red onion if using. Tear the basil leaves into smaller pieces to release their aroma.
  2. Make the Dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey (if using), salt, and pepper until the mixture is well combined and slightly emulsified.
  3. Assemble the Salad: In a large bowl, combine the sliced strawberries, cucumber, red onion, and basil leaves. Pour the dressing over the salad and gently toss everything together to coat evenly without bruising the delicate ingredients.
  4. Serve: If desired, sprinkle crumbled feta or goat cheese along with toasted almonds or walnuts on top for added texture and flavor. Serve immediately for the freshest taste or chill the salad in the refrigerator for 15-20 minutes to enhance the refreshing flavors.

Notes

  • You can omit the red onion if you prefer a milder flavor or substitute with thinly sliced shallots.
  • To toast nuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and golden.
  • This salad is best consumed fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
  • For a vegan option, skip the cheese topping or use a plant-based cheese alternative.
  • Adjust honey amount according to sweetness of the strawberries and personal preference.