Description
Fresh, crisp Strawberry Cucumber Salad with juicy strawberries, crunchy cucumbers, tangy feta, fresh basil, mint, and a light honey lemon dressing. Ready in 20 minutes with no cooking required.
Ingredients
2 cups chopped strawberries
2 cups chopped cucumbers, preferably Persian or mini cucumbers
1/2 cup crumbled feta cheese
5-10 fresh basil leaves, chopped
5-10 fresh mint leaves, chopped
Salt and pepper to taste
2 tbsp olive oil
Juice from 1/2 lemon
1/2 tsp honey
1/2 tsp white wine vinegar or apple cider vinegar
1/4 tsp garlic powder
Instructions
1. Whisk or shake together the olive oil, lemon juice, honey, vinegar, garlic powder, salt, and pepper until well combined.
2. Place the strawberries, cucumbers, feta, basil, and mint into a large bowl.
3. Pour the dressing over the salad and gently toss everything together.
4. Taste and adjust seasoning if needed. Serve immediately for the freshest texture.
Notes
Use ripe, sweet strawberries for the best flavor.
Mini or Persian cucumbers provide extra crunch.
High-quality sheep’s milk feta stored in brine gives the salad a stronger tangy flavor.
For a vegan version, use plant-based feta and replace honey with maple syrup.
The salad tastes best freshly made, though leftovers can be refrigerated for up to 1 day; texture may soften over time.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 7g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg