This fresh Strawberry Cucumber Salad is made with juicy strawberries, fresh herbs and greens, crunchy cucumber, and creamy feta then drizzled with my Homemade Maple Balsamic Dressing for a sweet, tangy side dish bursting with flavor. Perfect for late spring and summer when the garden is overflowing with fresh produce!
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📋 About the Recipe
- Easy to make a complete meal. This Cucumber Strawberry Salad can be easily made a complete meal by adding your favorite simple proteins such as Dutch Oven Turkey Breast, Cast Iron Skillet Chicken Breasts, or even a Slow Roasted Pistachio Crusted Salmon on the side.
- Ideal for many occasions. This summer salad can be thrown together with a few fresh ingredients in just minutes. It's the perfect salad to complete a meal on busy weeknights, tossed together for holidays like Mother's Day or Labor Day, or enjoy as a light lunch on a hot summer day.
- Made with a homemade salad dressing. Store-bought salad dressings are almost always filled with preservatives and unnecessary fillers to make them last a long time on the shelf. Making a homemade dressing from scratch is so quick and simple, you won't regret it!
🛒 Ingredients
A few notes about the ingredients:
- Baby spinach - Raw baby spinach is the perfect light, fresh salad green that is easy to digest, nutrient-rich, and mild tasting. Its tender, delicate texture allows the additional salad toppings to shine!
- Strawberries - The sweetness of ripe, fresh strawberries compliments the subtle sweetness in the Maple Balsamic Dressing and ties all of the flavors together. The juicier the strawberries, the better!
- Cucumbers - The cool flavor of the cucumbers adds a fresh, crisp crunch to the salad without overpowering the other ingredients. I typically prefer Persian cucumbers or English cucumbers in my salad recipes because they have a thinner skin.
- Toasted sliced almonds - Provides a nutty crunch to the salad that compliments the sweetness in the strawberries and the crispness in the baby spinach. If you can't find toasted sliced almonds in grocery stores near you, you can toast raw sliced almonds at home in the oven at 350 degrees F for 6 to 8 minutes.
- Feta cheese - Adds a creamy saltiness that balances the sweet, tangy, fresh flavors in this Strawberry Cucumber Salad.
⁉️ Substitutions and Alterations
- Alternative greens - If you're out of spinach or want to use a mix of greens, try peppery arugula, mixed spring greens, or some chopped butter lettuce.
- Strawberry substitutions - Raspberries or blueberries will offer a similar sweet, juicy flavor and texture to this summer salad.
- Cucumber substitutions - Try another veggie that will add a similar crunch such as radishes, bell peppers, jicama, or even a summer squash such as chopped zucchini or yellow squash.
- Nut substitutions - Toasted pecans or walnuts would be fantastic.
- Cheese substitutions - No feta? Try goat cheese or blue cheese for a bolder, tangier flavor profile.
📓 Instructions
- Prepare the maple balsamic dressing. If you haven't already, go to the Maple Balsamic Dressing recipe and follow the instructions to prep. Then come back and prepare the remaining Strawberry Cucumber Salad ingredients.
- Toss the salad ingredients together. On a large serving platter or in a serving bowl, add the spinach, strawberries, cucumbers, and red onion. Gently toss to combine.
- Serve. Top with toasted almonds, feta cheese, and fresh mint (or fresh basil). Drizzle with the maple balsamic dressing on top and serve immediately as a side salad or as a main dish with your favorite proteins.
❄️ How to Store
To store: Once this Strawberry Cucumber salad is dressed, it is best served fresh. As it sits, the leafy spinach will become soggy.
If you're planning on prepping this salad for meal prep, store each salad ingredient separately and combine right before enjoying. Pre-sliced strawberries, cucumbers, and onions will keep in an airtight container in the refrigerator for up to 2 days.
To freeze: Freezing this salad and accompanied dressing is not recommended.
🔍 Recipe FAQs
The best way to prevent cucumbers from becoming soggy in a salad is to rinse, dry, and chop them right before serving.
If you plan on prepping them ahead of time, make sure they're dried thoroughly and store them in a container with a paper towel to absorb any extra moisture.
Unfortunately, no. Unless you like really soft, soggy strawberries in your salad, frozen strawberries won't work. Instead, I'd recommend substituting another fresh berry such as blueberries or even raspberries, if you don't have fresh strawberries.
Or, check out one of my recipes suitable for frozen strawberries like this Strawberry Smoothie Bowl or this Strawberry Basil Gin Smash.
According to the FDA, using anything more than plain running water to wash produce is unnecessary. When washing thin-skinned produce like strawberries and cucumbers, a good rinse and gentle rub is all you need to remove any debris on the produce. Make sure to dry thoroughly. Then, cut and toss in the salad right before serving!
💭 One More Tip
Don't overdress the salad! It will be tempting because the Maple Balsamic Dressing is so delicious, but start slow with the dressing. Use about ¼ cup, toss the Strawberry Cucumber Salad, then add an additional tablespoon at a time until dressed to your desired taste.
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Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!
Strawberry Cucumber Salad
Equipment
- serving platter
Ingredients
- 1 (5 ounce) container baby spinach
- 5 to 10 strawberries, sliced
- 3 mini cucumbers, sliced
- ¼ of a red onion, thinly sliced
- ¼ cup toasted sliced almonds
- ¼ to ½ cup feta cheese
- 4 to 6 leaves fresh mint or basil, finely chopped
- Maple balsamic dressing
Instructions
- Prepare the maple balsamic dressing.
- Add spinach, strawberries, cucumbers, and red onion to a large serving platter or bowl. Toss to combine.
- Top with toasted almonds, feta cheese, fresh mint (or basil). Drizzle maple balsamic dressing on top.
Notes
- To toast almonds: Toast in a 350 degrees F oven for 6 to 8 minutes, or until fragrant and lightly golden.
- The dressing makes more than you'll need for this salad. Save any leftover dressing in a glass jar, covered with a lid, in the refrigerator up to 1 week.
Nutrition
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