Description
This refreshing Strawberry Cucumber Salad with Feta combines sweet ripe strawberries, crisp cucumbers, and creamy feta cheese with a bright, herbaceous dressing featuring fresh basil, mint, and a zesty lemon-honey vinaigrette. Perfect as a light side dish or a healthy snack, it’s quick to prepare, bursting with fresh flavors, and ideal for warm weather dining.
Ingredients
Scale
Salad
- 2 cups Chopped Strawberries (Use ripe berries for the best flavor.)
- 2 cups Chopped Cucumbers (Persian or mini cucumbers recommended.)
- 1 cup Crumbled Feta Cheese (High-quality sheep’s feta preferred.)
- 1/4 cup Fresh Basil (Adjust quantity based on leaf size.)
- 1/4 cup Fresh Mint (Adjust quantity based on leaf size.)
Dressing
- 1/4 cup Olive Oil (Acts as the fat base.)
- 2 tablespoons Lemon Juice (Provides acidity.)
- 1 tablespoon Honey (Can substitute with maple syrup for a vegan option.)
- 1 tablespoon White Wine Vinegar (Can substitute apple cider vinegar.)
- 1/2 teaspoon Garlic Powder (Offers savory depth.)
- Salt (to taste, enhances overall flavor)
- Pepper (to taste, enhances overall flavor)
Instructions
- Preparation: Begin by chopping the strawberries and cucumbers into bite-sized pieces. Crumble the feta cheese and finely chop the fresh basil and mint leaves to prepare all the main salad ingredients.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, honey, white wine vinegar, garlic powder, salt, and pepper until fully combined. Set this dressing aside to allow the flavors to meld.
- Combine Salad Ingredients: Place the chopped strawberries, cucumbers, crumbled feta, fresh basil, and mint into a large serving bowl. Gently toss them together to mix evenly without bruising the delicate berries or herbs.
- Add the Dressing: Pour the prepared dressing evenly over the salad mixture. Toss gently again to ensure all ingredients are lightly coated with the vibrant dressing.
- Season and Serve: Taste the salad and adjust seasoning by adding more salt or pepper as preferred. Serve immediately to enjoy the crisp and fresh flavors at their best.
Notes
- Use ripe but firm strawberries for best texture and sweetness.
- Persian or mini cucumbers have fewer seeds and better texture for salads but regular cucumbers can be used if peeled and seeded.
- For a vegan version, replace honey with maple syrup and use a plant-based feta alternative.
- Make the dressing ahead and store in the refrigerator for up to 3 days for convenience.
- This salad is best served fresh but can be refrigerated for up to 6 hours; longer storage may soften the cucumbers and strawberries.
