As we head back into warmer weather strawberries are starting to taste amazing again – yay! And soon enough we’ll be able to pick our own here in NC (at an organic farm thankfully since strawberries were just moved to the top of the dirty dozen list). So I’m excited to share this fabulous way to use up all those yummy strawberries. This strawberry cucumber salad would make a great side dish to go with dinner or lunch, or I could honestly even eat this one for breakfast. YUM! :)
Strawberry Cucumber Salad
Ingredients
- 1 pound strawberries trimmed
- 3 cucumbers trimmed
- 1/2 cup feta cheese crumbled
- 1/3 cup almonds sliced, toasted
- 1/3 cup mint loosely packed leaves, cut into ribbons
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
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Cut the strawberries in half (or quarters depending on how big they are) and put them in a medium bowl. Slice the cucumbers in half longways and then in half again so each cucumber is cut into four long skinny pieces. Dice the pieces into bite sized chunks and toss in the bowl with the strawberries.
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Add the feta, toasted almonds, and sliced mint to the bowl (kitchen shears are great for trimming herbs!). In a small jar vigorously shake together the olive oil and lemon juice then toss together with the salad mixture until well combined. Best if served right away or eaten within 24 hours.
Recipe Notes
We recommend organic ingredients when feasible.
Strawberries and cukes are so good together! I’ve been eating something like this, but with goat cheese instead of feta and I’ve been putting it over salad greens or baby spinach.
To me, strawberries (and asparagus) are like that first taste of warm weather– an awesome start to all the fresh summer produce coming next.
That sounds like a good combo too – you could definitely sub goat cheese and add lettuce to make it more of a meal! So happy spring is here :)
I make a similar salad with blueberries instead of strawberries, which is good since strawberry season is winding down here in Florida, but the blueberries are just around the corner!
The cucumber is really great at holding the dressing, and I find that using cucumber instead of salad greens makes the leftover salad less soggy. This is good, because I hate soggy leftover salad. We often have a lot of salad leftover when I make it, since there’s just the two of us, so anything that lets me eat leftover salad instead of something less good-for-me is great.
This looks SO good! Too bad I’m allergic to cucumbers (and watermelon and cantaloupe and peppers and all squashes…)
I have a question – what would you (or anyone else) recommend as a substitute for the toasted almonds? I am very allergic to tree nuts (peanuts are ok for me, because they aren’t tree nuts), and so I cannot have the almonds. I’m sure they add a lot to the flavor, so I’d love to have something else to attempt to replicate that taste. Any ideas?
Hi. I toast pumpkin seeds and add them to dishes often. I think they would work here, too.
Thanks for the recipe, but more importantly, thanks for drawing attention to the strawberry issue — I had never heard of the “dirty dozen” and didn’t know about EWG. I’ve just jumped down the rabbit hole on their site and I’m SO thankful you referred us readers to such an important resource for learning and informed decisions. I can’t overstate how helpful your site has been in my clean journey, not only by resourcing great recipes, but also the knowledge base, the referrals to great companies and products, and other organizations to help me learn and understand how to live a healthier life. Thank you!
I bet blue cheese would be tasty too.
This is so good and healthy. A great recipe. The freshness of cucumber and strawberries add a unique taste to the dish. With just few spices it turned out to be delicious. Thanks for this wonderful recipe!!!
Salads are relatively easy to make and are healthy as well. But, it can get boring if you are eating it on a daily basis. The strawberry twist in this recipe caught my eye. Can’t wait to try it.