Description
A fresh, tropical summer salad combining juicy pineapple, crisp cucumber, red onion, and cilantro, tossed in a zesty lime-honey dressing with an optional kick of jalapeño and creamy feta. Light, refreshing, and ready in minutes—perfect for BBQs, potlucks, or as a vibrant side dish.
Ingredients
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2 cups (300 g) diced fresh pineapple
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1 large English cucumber or 2 Persian cucumbers, diced
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¼ small red onion (25 g), thinly sliced
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¼ cup (15 g) fresh cilantro, chopped
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1 small jalapeño, thinly sliced (optional)
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¼ cup (30 g) crumbled feta cheese (optional)
For the Dressing
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2 tbsp (30 ml) fresh lime juice
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1 tbsp (15 ml) honey or maple syrup
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1 tbsp (15 ml) olive oil
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½ tsp salt
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¼ tsp black pepper
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½ tsp red pepper flakes (optional)
Instructions
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Dice pineapple and cucumber into bite-sized pieces. Thinly slice red onion and jalapeño, and chop cilantro.
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In a small bowl, whisk together lime juice, honey, olive oil, salt, pepper, and red pepper flakes until well combined.
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Add pineapple, cucumber, red onion, jalapeño, and cilantro to a large bowl. Pour over the dressing and toss gently to coat.
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Sprinkle with feta cheese if using. Garnish with extra cilantro or lime wedges.
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Serve immediately, or refrigerate for 15–30 minutes to let flavors blend.
Notes
Persian cucumbers are sweeter and hold their crunch better.
To mellow the onion flavor, soak slices in ice water for 10 minutes before adding.
Feta can be swapped for dairy-free cheese or omitted.
Adjust jalapeño and red pepper flakes to control spice level.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Fusion / Tropical