If you’re looking for a recipe that screams fresh, colorful, and effortless, this strawberry cucumber salad will be your new warm-weather best friend. It’s the kind of dish you can whip up in under 20 minutes, and it tastes like summer in a bowl—sweet strawberries, crisp cucumbers, tangy feta, fragrant basil and mint, all tied together with a bright honey lemon dressing. Honestly, it’s sunshine you can eat.
I know the struggle of wanting to serve something beautiful without committing half the day to chopping, stirring, and stressing. This salad is a lifesaver when you need a last-minute side dish for a barbecue, a light lunch that won’t weigh you down, or a colorful plate to impress your book club without turning on the oven.
The best part? It’s versatile. You can make it your own—add extra herbs if you’re feeling fancy, swap the feta for goat cheese if that’s more your style, or make it a main by adding grilled chicken or shrimp. But in its simplest form, it’s already a star. So, grab your cutting board, because this beauty is about to happen.
Why You’ll Love This Strawberry Cucumber Salad
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It’s ready in just 20 minutes (even faster if you’re a speedy chopper).
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It’s light yet satisfying, perfect for summer gatherings.
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The flavor combination is a perfect balance of sweet, salty, tangy, and fresh.
Ingredients
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2 cups (300 g) chopped strawberries
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2 cups (300 g) chopped cucumbers (Persian or mini for extra crunch)
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120 g (1/2 cup) crumbled feta cheese
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5–10 fresh basil leaves, chopped
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5–10 fresh mint leaves, chopped
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Salt and pepper, to taste
For the Honey Lemon Dressing:
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2 Tbsp (30 ml) olive oil
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Juice of 1/2 lemon (about 15 ml)
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1/2 tsp (2.5 ml) honey
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1/2 tsp (2.5 ml) white wine vinegar or apple cider vinegar
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1/4 tsp (1.25 ml) garlic powder
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Salt and pepper, to taste
Steps
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In a small bowl or jar, whisk or shake together olive oil, lemon juice, honey, vinegar, garlic powder, salt, and pepper until smooth and slightly thickened.
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In a large serving bowl, combine chopped strawberries, cucumbers, crumbled feta, basil, and mint.
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Pour dressing over the salad and gently toss until everything is evenly coated.
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Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
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Serve immediately for maximum crunch and freshness.
Tips for the Best Results
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Use the sweetest, ripest strawberries you can find—they’re the heart of this salad.
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Persian or mini cucumbers stay crisp longer and don’t get watery as quickly.
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Crumble the feta just before adding for the best texture.
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Don’t overdress—start with less and add more if needed. You can always drizzle extra over the top.
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Chill your salad bowl for 10 minutes before tossing; it keeps the ingredients cool and crisp.
A Personal Touch
The first time I made this strawberry cucumber salad was for a last-minute backyard gathering. I’d just come home from the farmers market with a flat of berries, a bundle of fresh herbs, and zero plan. My fridge offered cucumbers and feta—so I threw them together with a quick honey lemon dressing. I didn’t expect it to be the dish everyone kept talking about. Now it’s my go-to whenever I want something easy but impressive. My kids call it “fruit veggie magic,” which I’ll take as the highest compliment.
What to Serve with Strawberry Cucumber Salad
This salad plays well with just about anything from the grill—think lemon herb chicken, garlic shrimp skewers, or salmon fillets. It’s also a perfect contrast to heavier mains like pulled pork sandwiches or cheesy pasta bakes, giving your plate a refreshing lift. For a light summer lunch, pair it with crusty bread and a chilled glass of white wine or sparkling water with a citrus slice. And if you’re bringing it to a picnic, tuck it next to sandwiches or wraps—it’ll brighten up the spread instantly.
How to Store
While this salad is best enjoyed fresh, you can store leftovers in an airtight container in the fridge for up to 24 hours. The cucumbers will release some liquid over time, so you may want to drain a little before serving again. For meal prep, keep the dressing separate and toss right before eating. Herbs stay greener and fresher when added last minute, so consider adding a quick sprinkle of basil and mint just before serving round two.
FAQs
Can I substitute the feta?
Yes! Goat cheese works beautifully for a creamier texture, or you can use dairy-free feta for a vegan option.
Can I make this ahead of time?
You can prep the ingredients up to a day in advance but keep the dressing separate until ready to serve.
What if I don’t have mint?
You can double the basil or add parsley for a different twist—it’s still delicious.
Can I use frozen strawberries?
Fresh is best for texture and flavor, but if you must, thaw frozen berries completely and drain well before using.
When you take that first bite of strawberry cucumber salad—juicy berries, crunchy cucumber, creamy feta, and a whisper of basil and mint—you’ll understand why I make it on repeat all summer long. It’s quick enough for a weekday lunch yet elegant enough for company. And best of all, it’s proof that sometimes the simplest combinations are the most magical.
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Print
20-Minute Strawberry Cucumber Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing summer salad combining sweet strawberries, crisp cucumbers, tangy feta, and fragrant basil and mint, all tossed in a bright honey lemon dressing. Ready in under 20 minutes, it’s the perfect side dish, light lunch, or colorful addition to any summer gathering.
Ingredients
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2 cups (300 g) chopped strawberries
-
2 cups (300 g) chopped cucumbers (Persian or mini for extra crunch)
-
120 g (1/2 cup) crumbled feta cheese
-
5–10 fresh basil leaves, chopped
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5–10 fresh mint leaves, chopped
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Salt and pepper, to taste
For the Honey Lemon Dressing:
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2 Tbsp (30 ml) olive oil
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Juice of 1/2 lemon (about 15 ml)
-
1/2 tsp (2.5 ml) honey
-
1/2 tsp (2.5 ml) white wine vinegar or apple cider vinegar
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1/4 tsp (1.25 ml) garlic powder
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Salt and pepper, to taste
Instructions
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In a small bowl or jar, whisk or shake together olive oil, lemon juice, honey, vinegar, garlic powder, salt, and pepper until smooth and slightly thickened.
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In a large serving bowl, combine chopped strawberries, cucumbers, crumbled feta, basil, and mint.
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Pour dressing over the salad and gently toss until evenly coated.
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Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
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Serve immediately for maximum freshness and crunch.
Notes
Use ripe, sweet strawberries for the best flavor.
Persian or mini cucumbers stay crisper for longer.
Crumble feta just before adding for a fresh texture.
Start with less dressing and add more as needed.
For a chilled, refreshing effect, refrigerate the serving bowl before tossing the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American