Every summer in my childhood seemed to begin with the scent of fresh-cut grass, the hum of bees, and the tangy sweetness of strawberries picked right off the vine. One of the most vivid memories I hold dear is sitting on my grandmother’s shaded porch, sipping lemonade while she prepared what she called her “sunshine salad.” That salad—bright, refreshing, and surprisingly simple—was none other than what we now call Cucumber Strawberry Salad.

Over the years, I’ve tweaked her classic, keeping the heart of it intact. The magic lies in the contrast: the cool, watery crunch of cucumbers against the juicy, sun-ripened strawberries, tied together with a zesty honey-lime vinaigrette. It’s a salad that doesn’t just nourish—it evokes nostalgia, conjures picnics and potlucks, and brings people back for seconds.

Whether served at backyard barbecues, quiet brunches, or Sunday dinners on the deck, this salad tells a story of seasons changing, of nature’s simple gifts, and of families coming together around a table filled with love.

Why You’ll Love This Recipe:

• Perfect for Hot Days: Cooling cucumbers and fresh strawberries make this a summer essential.
• Vibrant and Colorful: A feast for the eyes, this salad is a show-stopper at gatherings.
• Naturally Sweet and Savory: The blend of fruit and vegetables, balanced by a tangy dressing, offers a delightful flavor experience.
• Quick to Prepare: From start to finish in 15 minutes—no cooking, no fuss.
• Healthy and Light: Low in calories, rich in vitamins, and completely refreshing.

INGREDIENTS YOU’LL NEED:

• 1 large cucumber, thinly sliced
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• Juice of 1 lime
• Pinch of salt
• Freshly ground black pepper, to taste
• ¼ cup fresh mint leaves, finely chopped

How to Make Cucumber Strawberry Salad

When you want a dish that feels like summer in every bite, this Cucumber Strawberry Salad delivers. It’s crisp, juicy, and kissed with fresh herbs. Here’s how to bring it together.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare Your Produce
Wash the cucumber and strawberries thoroughly. I like to use a vegetable brush to scrub the cucumber, especially if I’m keeping the peel on for added texture and color contrast. Pat everything dry to avoid watering down your dressing.

Step 2: Slice with Care
Cut the cucumber into thin, even rounds. For a delicate, elegant feel, you can halve the rounds into half-moons. Slice strawberries into halves or quarters—uniform size is key so every bite offers a bit of both.

Step 3: Mix the Dressing
In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, lime juice, salt, and pepper. The lime adds brightness, while honey mellows the vinegar’s acidity. Taste and adjust if you prefer more zing or sweetness.

Step 4: Toss and Infuse
In a large bowl, gently combine the cucumbers and strawberries. Drizzle the dressing over and add the mint. Use your hands or a spatula to gently fold everything together, ensuring the mint and dressing are evenly distributed.

Step 5: Let It Rest (But Not Too Long)
Let the salad sit for 5–10 minutes at room temperature so the flavors can meld. If refrigerating, cover loosely and chill for no more than 1 hour—any longer and the strawberries may begin to soften too much.

Helpful Tips:

• Use English cucumbers for fewer seeds and a thinner skin, eliminating the need to peel.
• Add texture with sliced almonds, crushed pistachios, or sunflower seeds sprinkled just before serving.
• Elevate it with crumbled feta or goat cheese if you’re serving it as a light lunch or starter.
• For a kid-friendly version, you can reduce the mint and add a splash more honey for extra sweetness.
• Double the batch for potlucks—it goes fast!

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

NOTES:

• You can substitute maple syrup for honey to make it vegan.
• If you’re prepping ahead, store the dressing separately and toss just before serving.
• This salad also works beautifully spooned over a bed of arugula for a peppery contrast.

NUTRITIONAL INFORMATION (per serving, approximate):

• Calories: 120
• Total Fat: 7g
• Carbohydrates: 15g
• Sugar: 10g
• Protein: 1g
• Fiber: 3g
• Sodium: 50mg

FREQUENTLY ASKED QUESTIONS:

What is strawberry cucumber salad?
Strawberry cucumber salad is a light, refreshing dish made with fresh strawberries, crisp cucumbers, and a sweet-tangy dressing like honey-lime or lemon vinaigrette. Often garnished with mint or basil and a sprinkle of feta, it’s perfect as a summer side salad with just a few simple ingredients.

How long does it take to make a cucumber and strawberry salad?
It takes about 15–20 minutes to prepare cucumber and strawberry salad. With no cooking required, just slice the fruits and veggies, whisk the dressing, and toss everything together. It’s a quick, vibrant dish ideal for warm-weather meals.

What to eat with strawberries & cucumbers?
Strawberries and cucumbers pair beautifully with grilled chicken, lamb skewers, or quinoa dishes. Serve them alongside soft cheeses like feta or goat cheese, and dress with olive oil and balsamic for a flavorful side at picnics or barbecues.

How long does cucumber strawberry salad last?
Cucumber strawberry salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 1–2 days. To maintain its crisp texture, add dressing just before serving.

How do I make a strawberry salad dressing?
For a quick strawberry salad dressing, blend olive oil, lemon juice, honey, garlic powder, and a touch of apple cider vinegar. This sweet and tangy combo enhances the fruit’s natural flavor and pairs perfectly with greens and feta.

What to eat with cucumber berries?
Cucumber and berries shine when paired with fresh herbs, crumbly cheeses like feta, and a drizzle of balsamic vinaigrette. Serve with grilled meats, roasted veggies, or whole grains for a balanced summer meal.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the fridge for up to 2 days. Note that strawberries will release some juice, so the texture may soften over time. Stir before serving to redistribute flavors.

Related Recipes:

If you liked this refreshing mix, you’ll definitely enjoy these other vibrant, summer-ready dishes:

• A Bright and Beautiful Strawberry Salad to Savor All Summer Long
• Guy Fieri Macaroni Salad: A Flavor-Packed Twist on a Classic
• The Peach Watermelon Salad That Tastes Like Summer
• Cucumber Feta Salad: A Crisp Bite of Mediterranean Summer

CONCLUSION:

Cucumber Strawberry Salad is more than a refreshing side dish—it’s a memory in the making. It’s the kind of salad that reminds you to slow down, savor the season, and enjoy nature’s bounty with the people you love. Whether you’re serving it at a picnic table or a quiet lunch at home, it brings sunshine to your plate and joy to the moment.

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