Strawberry Cucumber Salad Recipe

Honestly, I never thought I’d be slicing strawberries and cucumbers in the same bowl. Sounds weird, right? But it’s a tiny rebellion against all those heavy, calorie-loaded salads.

Here’s the thing: when I made this, I kept expecting it to taste just… refreshing. Instead, I got a hit of unexpected sweetness with the crunch of fresh cucumber, and that bright floral scent from the strawberries in the morning sunlight. It’s the same kind of surprise I get from fresh, simple dishes like Honey Garlic Salmon or Grilled Shrimp Skewers—light, bright, and way more satisfying than expected.

This strawberry cucumber salad is what I make when I want something fresh, simple, and not weighed down by heavy dressing. It’s crisp, juicy, and lightly sweet, and it comes together in minutes. I usually throw it together on warmer days or when a meal needs something bright on the side—especially when everything else feels a little too rich.

I first made this salad on a day when the fridge was almost empty except for strawberries and cucumbers, and it stuck around because of how naturally well those two work together. The crunch of cucumber and the sweetness of strawberries don’t need much help—just a light dressing and a little salt to bring everything into focus.

Recipe Origin or Trivia

Fruit-and-vegetable salads are common in many cuisines, especially in warm climates where fresh produce is meant to be eaten simply. Pairing strawberries with cucumber is a modern favorite because of the contrast between juicy sweetness and cool crunch.

Why You’ll Love This Recipe

• Fresh and light: Perfect for warm weather
• Quick to make: Comes together in minutes
• No cooking required: Easy and stress-free
• Naturally hydrating: High water content
• Great side dish: Pairs with many meals
• Visually bright: Looks good on the table
• Easy to customize: Adjust sweetness and herbs

Chef’s Pro Tips for Perfect Results

• Use ripe strawberries: Flavor matters
• Slice cucumbers evenly: Better texture
• Season lightly: Salt brings out sweetness
• Dress just before serving: Keeps it crisp

Kitchen Tools You’ll Need

1. Cutting board: For slicing produce
2. Sharp knife: Clean cuts matter
3. Mixing bowl: For tossing the salad
4. Small bowl or jar: For dressing

Ingredients in This Recipe

1. Fresh strawberries: Sweet, juicy, and vibrant
2. Cucumber: Cool, crisp contrast
3. Red onion (optional): Adds a mild bite
4. Fresh mint or basil: Brings freshness
5. Olive oil: Light richness
6. Lime or lemon juice: Bright acidity
7. Honey or maple syrup: Gentle sweetness
8. Salt: Enhances flavor
9. Black pepper: Subtle warmth

Ingredient Substitutions

• Cucumber → English cucumber: Fewer seeds
• Mint → basil: Slightly sweeter herbal note
• Lime juice → lemon juice: Similar brightness
• Honey → agave: Vegan-friendly option

Ingredient Spotlight

• Strawberries: Add sweetness and color
• Cucumber: Keeps the salad refreshing and crisp

Strawberry Cucumber Salad

This salad combines thinly sliced strawberries and cucumbers tossed together to create a crisp, refreshing dish. The result is a vibrant mixture with contrasting sweetness and crunch, featuring a light texture and bright appearance.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Salad

Cuisine: Fusion

Calories: 60

Ingredients Equipment Method

Ingredients

  

• Fresh strawberries: Sweet juicy, and vibrant
• Cucumber: Cool crisp contrast
• Red onion optional: Adds a mild bite
• Fresh mint or basil: Brings freshness
• Olive oil: Light richness
• Lime or lemon juice: Bright acidity
• Honey or maple syrup: Gentle sweetness
• Salt: Enhances flavor
• Black pepper: Subtle warmth

Equipment

• Cutting board: For slicing produce
• Sharp knife: Clean cuts matter
• Mixing bowl: For tossing the salad
• Small bowl or jar: For dressing

Method

 

1. Prepare produce: Slice strawberries and cucumber
2. Mix dressing: Whisk olive oil, citrus juice, honey, salt, and pepper
3. Combine: Add fruit and cucumber to a bowl
4. Toss gently: Coat lightly with dressing
5. Finish: Add herbs and adjust seasoning

Make-Ahead and Storage Tips

• Prep ingredients ahead: Store separately
• Assemble before serving: Best texture
• Store leftovers: Up to 24 hours refrigerated

How to Serve This Dish

• As a side: With grilled chicken or fish
• At picnics: Light and refreshing
• Alongside rich meals: Balances heavier dishes

Creative Leftover Transformations

• Add to greens: Turn into a leafy salad
• Taco topping: Fresh contrast
• Grain bowls: Spoon over quinoa or couscous

Additional Tips

• Use seasonal strawberries: Best flavor
• Keep it simple: Less is more
• Serve cold: Most refreshing

Make It a Showstopper

• Use a wide bowl: Shows off color
• Add crumbled feta: Sweet-salty contrast
• Finish with flaky salt: Small detail, big impact

Variations to Try

• Strawberry cucumber feta: Creamy and salty
• Spicy version: Add chili flakes
• Citrus-forward: Add orange segments
• Avocado add-in: Creamy texture
• Balsamic twist: Swap citrus for balsamic

FAQ’s

1. Can I make this ahead?: Best assembled just before serving
2. Is this salad sweet?: Lightly, not sugary
3. Can I make it vegan?: Yes
4. Does it travel well?: Short distances, chilled
5. Can I skip herbs?: Yes, but they add freshness
6. What cucumber works best?: English or Persian
7. Can I add cheese?: Feta works well
8. How long does it last?: About 24 hours
9. Can I double the recipe?: Easily
10. What pairs well with it?: Grilled or roasted dishes

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.