I still remember the first time I tossed together this Cucumber Strawberry Salad—it was one of those hot summer afternoons when I needed something refreshing, light, and colorful. I had some fresh cucumbers from the market and a pint of ripe strawberries that were almost too beautiful to eat. Rather than snack on them separately, I decided to blend the crisp coolness of cucumber with the sweet tang of strawberries. The result? A bright, juicy salad that instantly became a seasonal favorite in my kitchen.
This recipe is one of those simple treasures that looks like a gourmet dish but takes mere minutes to prepare. It’s the kind of salad that makes people do a double take—not only because of how vibrant it looks but also because the flavor pairing is surprisingly delightful. You get crunch from the cucumbers, juicy sweetness from the strawberries, and the zing of a tangy dressing that brings it all together in a beautiful balance.
Why you will love this recipe:
You’ll love this salad because it brings together unexpected ingredients in a way that simply works. It’s not just fresh—it’s fun. The colors alone make it stand out at any table, and it’s just as much at home at a backyard barbecue as it is at a light lunch with friends. There’s no cooking required, which makes it ideal for those warm days when turning on the stove is the last thing on your mind.
Versatile:
This salad is incredibly flexible. You can serve it as a side dish next to grilled chicken, beef skewers, or a sandwich platter. You can also enjoy it as a light lunch or turn it into a more filling meal by adding grilled turkey bacon or a handful of toasted nuts. It even works beautifully as part of a brunch spread. Want a creamier texture? A spoonful of crumbled feta or creamy goat cheese makes a lovely addition.
Affordable:
All the ingredients are budget-friendly, especially when strawberries are in season. Cucumbers are inexpensive and easy to find year-round, and the dressing uses pantry staples you likely already have on hand. No fancy ingredients, just fresh, wholesome elements that come together in minutes.
Ingredients for the recipe:
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2 cups fresh strawberries, hulled and sliced
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1 large cucumber, thinly sliced
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1 tablespoon honey or maple syrup
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1 tablespoon olive oil
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1 tablespoon lemon juice (or apple cider vinegar)
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Salt and pepper to taste
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Optional: fresh mint or basil for garnish
How to prepare this recipe:
Making this Cucumber Strawberry Salad is as simple as mixing a few fresh ingredients and letting the flavors do the rest. No cooking, no fuss—just a few quick steps to create something truly refreshing. I love how little effort it takes, yet it always feels like something special when I serve it.
Step-by-step instructions for preparation:
Step 1 – Prepare the strawberries:
Start by rinsing your strawberries under cold water. Once they’re clean, pat them dry with a paper towel. Hull each one by removing the leafy top, then slice them lengthwise into halves or quarters, depending on their size. You want them bite-sized but not too small, so they still hold their shape in the salad.
Step 2 – Slice the cucumber:
Wash your cucumber thoroughly. If it’s waxy or you prefer a softer texture, you can peel it—but I often leave the skin on for a bit of extra crunch and color. Slice it thinly using a sharp knife or mandoline for uniform pieces. If the cucumber is particularly seedy, you can scoop out the center and then slice it into half-moons.
Step 3 – Make the dressing:
In a small bowl or jar, combine 1 tablespoon of honey (or maple syrup), 1 tablespoon of olive oil, and 1 tablespoon of lemon juice. Whisk or shake well until everything is fully emulsified. Season with a pinch of salt and freshly cracked black pepper. If you prefer a tangier dressing, feel free to adjust the lemon juice to your taste.
Step 4 – Toss the salad:
In a large mixing bowl, combine the sliced strawberries and cucumbers. Pour the dressing over the top and gently toss until everything is evenly coated. Be careful not to over-mix; strawberries can bruise easily, and you want them to stay whole and vibrant.
Step 5 – Chill and garnish (optional):
For the best flavor, cover the salad and let it chill in the refrigerator for about 10–15 minutes before serving. Just before serving, garnish with chopped fresh mint or basil for an extra burst of freshness. You can also add a sprinkle of crumbled cheese or roasted nuts if desired.
Quick and easy:
This is one of my favorite go-to recipes when I’m short on time but still want something beautiful and nourishing. It’s done in under 15 minutes, including prep and cleanup. Since there’s no cooking involved, it’s perfect for those days when the kitchen feels too hot or the schedule is too packed.
Customizable:
The beauty of this salad is how easy it is to adapt. Want something more savory? Add grilled chicken ham or turkey bacon for a protein boost. Need a dairy-free version? Skip the cheese completely and focus on fresh herbs and crunchy toppings like sunflower seeds or chopped almonds. You can also use different kinds of vinegar—apple cider or white balsamic both work well. If strawberries aren’t in season, try using blueberries or thin slices of apple or pear for a similar sweet contrast.
Popular with many people:
I’ve served this salad at picnics, potlucks, and family dinners, and it’s always the first thing to disappear. Kids love the strawberries, and adults appreciate the crisp texture and bright flavor. It’s one of those recipes that people ask for again and again—simple, surprising, and totally refreshing.
The sweet-savory balance makes it perfect for nearly any occasion. Whether you’re making it for yourself or bringing it to a gathering, it fits right in. It also pairs well with grilled foods, making it a natural side dish during barbecue season.
Whether you serve it as a quick snack, a brunch centerpiece, or a light side, this cucumber strawberry salad will bring freshness and color to your table. It’s healthy, hydrating, and completely satisfying. Plus, it adds a fun twist to the usual fruit or veggie salad—making it feel new, even though it’s made with everyday ingredients.
PrintThis Cucumber Strawberry Salad
This Cucumber Strawberry Salad combines the crisp freshness of cucumbers with the sweet juiciness of strawberries. Dressed in a light honey-lemon vinaigrette, it’s a quick, refreshing, and versatile dish perfect for any meal or occasion.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4 1x
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1 large cucumber, thinly sliced
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (or apple cider vinegar)
- Salt and pepper to taste
- Optional: fresh mint or basil for garnish
Instructions
- Rinse strawberries under cold water, pat dry, hull, and slice into halves or quarters.
- Wash cucumber thoroughly, peel if desired, and slice thinly. Remove seeds if preferred.
- In a small bowl, whisk together honey (or maple syrup), olive oil, lemon juice, salt, and pepper until well combined.
- Place sliced strawberries and cucumbers in a large bowl. Pour dressing over them.
- Gently toss the salad to coat all pieces evenly without bruising the strawberries.
- Cover and refrigerate for 10–15 minutes to chill and let flavors meld.
- Before serving, garnish with chopped fresh mint or basil if desired.
Notes
Add grilled chicken ham or turkey bacon for a protein boost.
For a creamier texture, sprinkle crumbled feta or goat cheese on top.
Use maple syrup instead of honey to make it vegan-friendly.
Best served fresh; consume leftovers within 1–2 days.
FAQs
Q: Can I make this salad ahead of time?
A: Yes! You can prepare the salad up to a few hours in advance. However, I recommend adding the dressing just before serving to keep the cucumbers crisp and the strawberries fresh.
Q: Can I use frozen strawberries?
A: It’s best to use fresh strawberries for this recipe. Frozen strawberries release too much water when thawed, which can make the salad soggy.
Q: What can I use instead of honey in the dressing?
A: Maple syrup or agave nectar are great alternatives that keep the dressing naturally sweet and vegan-friendly.
Q: Can I add other fruits or vegetables?
A: Absolutely! Blueberries, raspberries, or thinly sliced apples pair well. You can also add red onion or bell peppers for a savory crunch.
Q: How should I store leftovers?
A: Store the salad in an airtight container in the refrigerator and consume within 1–2 days for the best texture and flavor.
Q: Can I add protein to this salad?
A: Yes! Grilled chicken ham, turkey bacon, or toasted nuts are excellent options to make it more filling.
Q: Is this salad suitable for special diets?
A: Definitely. It’s naturally gluten-free, dairy-free (unless you add cheese), and can easily be made vegan by choosing plant-based sweeteners.