Name: Cucumber Strawberry Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 cup fresh strawberries, hulled and sliced; 1 large cucumber, thinly sliced or chopped; 2 tbsp fresh mint or basil, chopped; 2 tbsp red onion, very thinly sliced (optional); 1/4 cup feta or goat cheese, crumbled (optional); 1 tbsp olive oil; 1 tbsp lemon juice or balsamic vinegar; Salt and pepper to taste

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Cucumber Strawberry Salad is a light, refreshing dish that combines sweet, juicy strawberries with crisp cucumber slices for the perfect balance of flavor and texture. Tossed with a simple dressing and fresh herbs, this salad is a beautiful mix of bright colors and clean flavors. I love serving it during spring and summer, whether as a side dish, a picnic addition, or a quick snack.

Why You’ll Love This Recipe

I love how quick and simple this salad is to make, with just a handful of ingredients and zero cooking required. The sweetness of the strawberries pairs so well with the cool crunch of cucumbers, and the fresh herbs add a bright, savory finish. It’s hydrating, naturally sweet, and perfect for warm days or anytime I want something light and healthy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh strawberries (hulled and sliced)
Cucumber (thinly sliced or chopped)
Fresh mint or basil (chopped)
Red onion (very thinly sliced – optional)
Feta cheese or goat cheese (optional, for added richness)
Olive oil
Lemon juice or balsamic vinegar
Salt and pepper

Directions

I start by slicing the strawberries and cucumbers and placing them in a large mixing bowl.
If I’m using red onion, I slice it very thin and add it in small amounts.
I sprinkle in the fresh mint or basil and crumble in the feta or goat cheese if using.
I drizzle with olive oil and a splash of lemon juice or balsamic vinegar.
I gently toss everything together until well coated.
I taste and season with salt and pepper as needed, then serve immediately or chill briefly before serving.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes or less to prep, with no cooking required, making it one of the easiest salads I can throw together.

Variations

Sometimes I add sliced avocado for creaminess or toss in arugula or baby spinach for more greens. I’ve also used a honey-lime dressing instead of lemon or balsamic for a sweeter version. Swapping the feta for mozzarella pearls or skipping the cheese makes it dairy-free.

Storage/reheating

I store any leftovers in the fridge for up to 1 day. Because the strawberries release juice and cucumbers have a high water content, the salad is best enjoyed fresh. I don’t recommend freezing or reheating this salad.

FAQs

Can I make this salad ahead of time?

I prep the ingredients ahead, but I wait to mix everything together until just before serving so it stays crisp and fresh.

What kind of cucumber works best?

I usually use English cucumbers because they’re seedless and have thin skin, but regular cucumbers work fine if I peel and deseed them.

Is feta necessary?

Not at all. I love the salty contrast it adds, but the salad is still delicious without any cheese.

What dressing works best?

A simple lemon-olive oil combo or a light balsamic vinaigrette is perfect. I sometimes whisk in a little honey for extra sweetness.

Can I use frozen strawberries?

Fresh strawberries are best for this salad. Frozen ones get too soft and watery once thawed.

Conclusion

Cucumber Strawberry Salad is one of my favorite go-to recipes for warm weather—cool, crisp, and full of flavor. It’s easy to make, beautifully colorful, and always refreshing. Whether I serve it at a picnic, with grilled dishes, or just enjoy it on its own, it’s a simple salad that always brightens up the table.