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Cucumber Strawberry Salad

Cucumber strawberry salad with honey-lime dressing and fresh mint for a crisp, juicy bite. Thinly sliced cucumbers and strawberries are tossed with red onion, feta, and a bright citrus dressing, then chilled for a lightly refreshing crunch.
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Prep Time 15 minutes
Chill time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Cucumber Strawberry Salad
  • 2 English cucumbers Thinly sliced.
  • 2 cup fresh strawberries Sliced.
  • 0.25 cup red onion Thinly sliced.
  • 0.25 cup fresh mint leaves Chopped.
  • 0.25 cup crumbled feta cheese
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 0.25 tsp sea salt
  • 0.125 tsp black pepper

Method
 

Build the salad
  1. Add the English cucumbers, fresh strawberries, and red onion to a large serving bowl.
  2. Sprinkle in the chopped fresh mint leaves and crumbled feta cheese.
Make the honey-lime dressing
  1. In a small bowl, whisk together fresh lime juice, honey, olive oil, sea salt, and black pepper until the dressing looks evenly combined.
Dress, chill, and serve
  1. Pour the dressing over the salad.
  2. Toss gently until all ingredients are evenly coated with dressing.
  3. Chill for 10–15 minutes before serving to let the flavors meld.
  4. Garnish with additional fresh mint leaves and feta cheese if desired.
  5. Serve immediately.

Notes

For best texture, slice the English cucumbers thinly and keep them crisp until assembly. Refrigerate leftovers in a covered container up to 2 days; the salad is still edible but cucumbers soften. Freezing is not recommended. For a dairy-free swap, use an equal amount of dairy-free feta or omit the cheese and add a little extra olive oil and honey to keep the flavor balanced.