Strawberry Cucumber Salad with Feta
The ultimate summer salad recipe! This strawberry and cucumber salad recipe features sweet strawberries with the coolness of crunchy cucumbers and salty feta cheese.
Servings: 4
Calories: 231kcal
Ingredients
- 1 large seedless cucumber sliced thinly
- 2 cups fresh strawberries hulled and sliced
- ½ red onion quartered and sliced thinly
- ½ cup feta cheese crumbles
- ¼ cup chopped fresh mint leaves
Poppy Seed Dressing
- ¼ cup Greek yogurt plain and unsweetened
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons honey
- 1 Tablespoon poppy seeds
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup extra-virgin olive oil
Instructions
- In a large bowl, combine the sliced cucumber, sliced strawberries, sliced red onion, crumbled feta cheese, and chopped mint leaves.
- In a separate bowl, whisk together the Greek yogurt, apple cider vinegar, honey, poppy seeds, salt, and black pepper.
- While whisking continuously, slowly drizzle in the extra-virgin olive oil until the dressing is well combined and creamy.
- Pour the dressing over the salad and toss gently to coat.
Notes
- You can use an English cucumber or Persian cucumber in this recipe.
- This recipe can be made ahead, store the dressing separately and add it right before serving.
Storing Strawberry and Cucumber Salad
- The dressing should be kept in an airtight container and stored for up to a week in the fridge. The prepared salad will not have as long of a shelf life.
- Cover the bowl with plastic wrap and store it in the fridge. It will keep for 1 to 2 days but will become watery the longer it sits.
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