Description
This Strawberry Cucumber Salad is a fresh side dish perfect for spring salad lovers. It’s an easy dinner option ideal for weeknight meals and a great choice for family dinner time with vibrant flavors.
Ingredients
Scale
- 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
Instructions
- Combine all the ingredients for the lemon dressing in a small bowl or jar and whisk or shake until well blended.
- Place all salad ingredients into a large bowl.
- Drizzle the dressing over the salad and gently toss everything together.
- Taste and add more salt or pepper as needed before serving immediately.
Notes
- FETA CHEESE: I recommend using a high-quality block of sheep’s feta stored in brine for the best taste
- Feta that is sharp salty and tangy makes all the difference
- VEGAN OPTION: Swap feta with your favourite plant-based feta alternative
- The honey in the dressing can be swapped with maple syrup
- LEFTOVERS: This salad is best enjoyed fresh
- While they will be a bit soggy leftovers can be kept in the fridge for up to a day
- MAKE AHEAD: You can prep most of the ingredients up to a day in advance (chop the strawberries and cucumbers crumble the feta) and make the salad dressing (store it in a jar)
- Keep everything separately in the fridge then combine together when ready to serve (or within a couple hours of serving)
- The herbs should be chopped and added close to serving time or else they will brown
- SERVE WITH: This salad makes a wonderful side with all sorts of proteins
- Chicken steak salmon white fish shrimp scallops etc
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Stovetop
Nutrition
- Calories: 0 kcal