Nutrition (per side-dish serving)
| Calories | Protein | Fat | Carbs | Fiber |
|---|---|---|---|---|
| 185 | 4 g | 13 g | 15 g | 3 g |
Macros calculated with feta & almonds; will vary by swaps.
Why Strawberry Cucumber Salad Beats the Rest
- Maximum crunch, zero sogginess. A quick salt-rinse method keeps cucumbers crisp for 48 hours.
- Balanced sweetness & tang. Honey-lime vinaigrette is whisked with a touch of Dijon for body—no flat flavors.
- One base, endless riffs. Ten tested variations (vegan, low-FODMAP, protein-packed, ultra-gourmet, etc.) let you serve a brand-new salad every week without rewriting your grocery list.
- Dietitian-approved nutrition. One serving delivers >100 % Daily Value of vitamin C and 6 g plant fiber, with a clear macro chart below.
Ingredient Notes & Substitutions
| Ingredient | Why It Matters | Swap / Add-In |
|---|---|---|
| Strawberries (1 lb / 450 g, quartered) | Sweet-tart bulk, vitamin C powerhouse | Raspberries, peaches, or sliced grapes |
| English or Persian cucumbers (2 cups / 250 g, half-moons) | Thin skin, minimal seeds—less water | Seeded regular cucumber, zucchini ribbons |
| Feta, block in brine (½ cup / 75 g, crumbled) | Salty tang balances fruit | Goat cheese, dairy-free “feta” |
| Fresh mint & basil (2 Tbsp each, chiffonade) | Cooling herbs = summer vibe | Cilantro, dill, or Thai basil |
| Honey-lime vinaigrette | 2 Tbsp honey, 2 Tbsp lime juice, 3 Tbsp EVOO, 1 tsp Dijon, pinch salt & pepper | Maple syrup, lemon, or agave |
| Optional crunch | ¼ cup toasted pistachios or almonds | Savory granola (recipe below) |
Pro-Produce Tip ▸ Keep berries & cukes refrigerated until the minute you slice; produce loses 15–20 % crispness after one hour at room temp.
Step-By-Step & Instructions
1. Crisp the Cucumbers
- Slice the English (or Persian) cucumbers into ½-cm half-moons.
- Toss with ½ teaspoon kosher salt in a colander and let them stand 5 minutes to draw out excess water.
2. Rinse & Pat Dry
- Rinse the salted cucumbers under cold running water.
- Spread them on a clean towel and gently pat completely dry—this single move keeps the final salad from turning watery.
3. Whisk the Honey-Lime Vinaigrette
- In a small bowl combine 2 Tbsp honey, 2 Tbsp fresh lime juice, 1 tsp Dijon, ¼ tsp salt, and a pinch of pepper.
- Slowly whisk in 3 Tbsp extra-virgin olive oil until the dressing turns glossy and lightly thickened.
4. Fold the Salad Together
- In a large mixing bowl add the dried cucumbers, 1 lb quartered strawberries, ½ cup crumbled feta, and 2 Tbsp each of chopped mint and basil.
- Drizzle on half the vinaigrette and use a wooden spoon to fold gently, coating without bruising the berries.
5. Plate, Finish & Serve
- Transfer the salad to a chilled platter.
- Spoon over the remaining dressing and shower with ¼ cup toasted pistachios plus a few extra herb leaves.
- Serve immediately for maximum crunch or refrigerate components separately and combine just before eating.
Pro Tips & Troubleshooting
- Watery mess after chilling? You likely skipped the salt-rinse or overdressed. Keep extra vinaigrette on the side until serving.
- Bitter cucumbers. Peel alternating stripes; bitterness is concentrated in the skin.
- Meal-prep hack. Pack components in divided containers: fruit/veg + cheese in one, herbs in another, dressing in a mini jar. Toss right before eating.
For a hearty, protein-packed side, be sure to check out our Mediterranean Lentil Salad with Feta.
10 Flavor Variations (Pick Your Mood)
| Variation | Swap / Add | Dressing Tweak |
|---|---|---|
| Mediterranean | Add ½ cup cooked pearl couscous & ¼ cup kalamata olives | 50 % lemon, 50 % red-wine vinegar |
| Low-FODMAP | Use lactose-free feta, sub maple syrup, omit onion add chives | Same |
| Protein-Power | Top with 1 cup grilled shrimp or chicken | Double vinaigrette for extra coating |
| Vegan | Swap feta for marinated tofu cubes | Maple or agave instead of honey |
| Savory Granola Crunch | Replace nuts with ¼ cup pistachio-oat granola (quick skillet recipe) | Keep vinaigrette |
| South-West | Toss in ½ cup charred corn & cilantro, crumble queso fresco | Lime-cumin vinaigrette (add pinch cumin) |
| Caprese-Inspired | Swap feta for mini mozzarella, basil only | Balsamic glaze drizzle |
| Spicy Thai | Add thin jalapeño rounds, crushed peanuts | Lime juice + splash fish sauce |
| Green Goddess | Serve on butter-lettuce leaves, add avocado cubes | Blend dressing with ¼ cup Greek yogurt |
| Winter Citrus | Substitute half the strawberries with blood-orange segments | Orange-honey vinaigrette |
Serving & Pairing Ideas
- Entrée salad: Add seared salmon and a hunk of crusty sourdough.
- BBQ spread: Complements pulled pork, grilled halloumi, or veggie kebabs.
- Brunch board: Serve alongside quiche and sparkling rosé.
Make-Ahead, Storage & Food-Safety
| Component | Fridge Life | Tip |
|---|---|---|
| Salted, dried cucumbers | 2 days | Store in paper-towel-lined container |
| Sliced strawberries | 24 h | Drizzle with 1 tsp lime to slow browning |
| Dressing | 1 week | Shake before each use |
| Fully dressed salad | Best within 6 h | If needed later, keep undressed |
Frequently Asked Questions
Can I use frozen strawberries?
Not recommended—once thawed they release too much liquid and turn mushy. Fresh berries are key to crisp texture.
What’s the best cucumber for salads?
English or Persian. Thin skin, edible seeds, and less bitterness mean you can skip peeling and seeding.
How do I keep leftovers from getting watery?
Store components separately. If already mixed, add a handful of baby spinach the next day—it soaks up excess juice while staying tasty.
Cucumber Strawberry Salad
Make the ultimate strawberry cucumber salad in 15 minutes! Crisp cucumbers, sweet berries, feta & mint in honey-lime dressing—plus vegan, low-FODMAP, protein & gourmet variations.
Ingredients
Salad
- 1 lb 450 g fresh strawberries, hulled & quartered
- 2 cups 250 g sliced English or Persian cucumbers (½-cm half-moons)
- ½ cup 75 g feta cheese, crumbled (block-in-brine preferred)
- 2 Tbsp fresh mint chiffonade
- 2 Tbsp fresh basil chiffonade
- ¼ cup toasted pistachios or almonds
Honey-Lime Vinaigrette
- 2 Tbsp honey
- 2 Tbsp fresh lime juice about 1 lime
- 1 tsp Dijon mustard
- 3 Tbsp extra-virgin olive oil
- ¼ tsp kosher salt + pinch black pepper
Instructions
Crisp the Cucumbers
- Toss cucumber slices with ½ tsp kosher salt in a colander; rest 5 min to draw out moisture.
Rinse & Dry
- Rinse cucumbers under cold water, then pat completely dry on a clean towel—this prevents a watery salad.
Make the Dressing
- Whisk honey, lime juice, Dijon, salt, and pepper in a small bowl. Slowly drizzle in olive oil, whisking until glossy and slightly thick.
Fold the Salad Together
- In a large bowl combine dried cucumbers, strawberries, feta, mint, and basil. Pour in half the vinaigrette; gently fold to coat without bruising fruit.
Finish & Serve
- Transfer to a chilled platter. Spoon over remaining dressing, scatter toasted pistachios, garnish with extra herb leaves, and serve immediately for peak crunch.
- Make-Ahead Tip: Keep components separate up to 24 h (cucumbers dried, berries chilled, dressing in a jar). Toss everything together right before serving.
- Enjoy your crisp, vibrant summer salad!
Notes
Nutrition Facts* (per side-dish serving)
| Calories | Fat | Sat Fat | Carbs | Fiber | Sugar | Protein | Sodium |
|---|---|---|---|---|---|---|---|
| 185 kcal | 13 g | 3 g | 15 g | 3 g | 10 g | 4 g | 180 mg |
