My strawberry cucumber salad is bright, refreshing, and simple to make. Sweet strawberries, crisp cucumbers, fresh basil, and a light vinaigrette combine to create a colorful side dish that pairs well with summer meals and gatherings.
When the weather is warm I love something cool and crunchy, and this strawberry cucumber salad hits the spot. The contrast of juicy berries with crunchy cucumber, plus tangy goat cheese and a light dressing, makes this an easy, crowd-pleasing side.
My husband often grills on the weekends and I usually bring the sides. This salad is a go-to because it’s light yet satisfying and comes together in minutes. It’s perfect for potlucks, cookouts, brunches, or as a simple accompaniment to dinner.
Why you’ll love this recipe
- Balanced flavors: Sweet strawberries, tangy cheese, fresh basil, and a bright dressing work together harmoniously.
- Quick and easy: Ready in about 10 minutes.
- Attractive presentation: The vibrant colors look beautiful on any table.
- Great for entertaining: Minimal ingredients and fast prep make it ideal for parties and gatherings.
Ingredients
This salad requires just a handful of fresh ingredients:
- Strawberries: Choose ripe, sweet berries for the best flavor.
- Cucumbers: English or Persian cucumbers work well because they have thinner skins and fewer seeds.
- Goat cheese: Crumbled goat cheese adds creaminess and a pleasant tang.
- Basil: Fresh basil brings a bright, herbal note.
- Honey: A touch of honey enhances the strawberries’ sweetness.
- Extra virgin olive oil: Forms the base of the light vinaigrette.
- Lemon juice: Adds brightness and balance.
- Ground black pepper: A pinch provides subtle warmth.
How to make strawberry cucumber salad
This salad is assembled in a few simple steps. The full recipe is provided below.
Step one: Dice the cucumbers and strawberries into bite-sized pieces.
Step two: Chop the fresh basil.
Step three: In a large bowl, combine the cucumbers, strawberries, basil, and crumbled goat cheese.
Step four: Whisk together the olive oil, lemon juice, honey, and black pepper. Pour the dressing over the salad and gently toss to combine.
Step five: Serve immediately for the freshest texture, or cover and refrigerate until ready to serve.
Heather’s recipe tips
- Use ripe strawberries—flavor improves dramatically with better berries.
- Cut cucumbers and strawberries to similar sizes for even bites.
- Pat fruit and cucumber dry to reduce excess liquid.
- Add dressing right before serving to keep the salad from becoming soggy.
Variations
You can easily adapt this salad to your tastes:
- Cheese: Substitute feta or mozzarella pearls for goat cheese.
- Herbs: Swap basil for fresh mint, or use a mix of both.
- Greens: Add arugula, butter lettuce, or romaine for more volume.
- Balsamic: Stir a little balsamic vinegar into the dressing for a richer flavor.
- Nuts: Toasted pecans, almonds, or walnuts add crunch.
- Protein: Make it a main course by adding chopped chicken, bacon, or sliced steak.
- Extra berries: Mix in blueberries or raspberries for more berry variety.
Storage instructions
This salad is best the day it’s made. Leftovers can be stored in an airtight container in the refrigerator and are best eaten within one day, as the strawberries will release moisture over time.
What to serve with cucumber strawberry salad
This salad pairs well with many mains. It’s a refreshing side for BBQs and goes nicely with grilled chicken, fish, or a simple meatloaf.
Recipe FAQ’s
No—cucumber skin is fine to keep. If you prefer, peel the cucumber with a vegetable peeler for a milder texture.
Pat the cucumbers and strawberries dry, add dressing just before serving, and serve promptly to keep the salad crisp.
More salad recipes
- Pea salad
- Broccoli salad with raisins
- Broccoli apple salad
Strawberry Cucumber Salad
Ingredients
- 16 ounces strawberries, stem removed and diced
- 1 large English cucumber, diced
- 2 ounces goat cheese, crumbled
- ¼ cup fresh basil, chopped
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice
- 1 tablespoon honey
- ⅛ teaspoon ground black pepper
Instructions
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In a bowl, whisk together the extra virgin olive oil, lemon juice, honey, and black pepper.
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Dice the cucumbers and strawberries into small pieces and add to a large bowl or baking dish.
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Mix in the basil and goat cheese with the cucumbers and strawberries.
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Pour the dressing over the salad and toss gently to combine.
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Serve immediately or cover and store in the refrigerator until ready to eat.
Notes
- Use ripe strawberries for the best flavor.
- Cut the fruit and cucumber to similar sizes for consistent bites.
- Pat dry to minimize excess liquid.
- Add the dressing right before serving.
Nutrition
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Carbohydrates: 11g
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Protein: 3g
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Fat: 5g
Nutrition information is automatically calculated and should be used as an approximation.