Refreshing Cucumber Strawberry Feta Salad
A bright and summery salad that combines sweet strawberries, crisp cucumbers, and tangy feta, perfect for quick meals or picnics.
Ingredients
Produce
- 2 medium English cucumbers (sliced into half-moons, peeled if desired)
- 2 cups fresh strawberries (hulled and sliced, about 1 lb)
- 1/4 cup red onion (very thinly sliced, about 1/4 of a small onion)
Cheese & Nuts
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pecans (roughly chopped, or walnuts)
Herbs
- 1/4 cup fresh mint leaves (chopped)
Dressing
- 3 tbsp extra virgin olive oil
- 1.5 tbsp fresh lime juice
- 1 tsp honey
Seasoning
- 1/2 tsp sea salt
- 1/4 tsp black pepper (freshly ground)
Instructions
Preparation
- Slice cucumbers into half-moons, hull and slice strawberries, and thinly slice the red onion. Place in a large mixing bowl.
- Chop the mint and roughly chop toasted pecans; set aside with the feta for topping.
Dressing
- Whisk together olive oil, fresh lime juice, honey, sea salt, and black pepper until emulsified.
Combine Salad
- Pour about half the vinaigrette over cucumbers, strawberries, and onion; gently toss to coat.
- Add crumbled feta, chopped pecans, and mint; toss lightly and taste for seasoning, adding more vinaigrette if desired.
Serving
- Let sit 5–10 minutes for flavors to marry, or refrigerate up to an hour before serving.
Notes
Slice cucumbers uniformly for consistent texture and easy eating. Toast the pecans briefly in a dry skillet to boost their flavor and crunch. Store leftovers covered in the fridge up to 24–36 hours for best quality.