Go Back
Refreshing Cucumber Strawberry Salad served in a bowl with bright colors.

Cucumber Strawberry Salad

A refreshing summer salad featuring crisp cucumbers, sweet strawberries, and juicy watermelon, dressed lightly with olive oil and lemon juice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Summer
Calories: 120
Ingredients Method Notes

Ingredients
  

Fruits and Vegetables
  • 1 medium cucumber, peeled or unpeeled, diced into bite-sized cubes Choose English or Persian cucumbers for fewer seeds.
  • 1 cup fresh strawberries, hulled and thinly sliced Use ripe, fragrant strawberries for the best flavor.
  • 2 cups watermelon, cut into small cubes or small melon balls Seedless watermelon is ideal.
Dressing
  • 2 tablespoons extra virgin olive oil Use a fruity, mild olive oil for a clean taste.
  • 1 tablespoon freshly squeezed lemon juice Fresh lemon juice brightens the salad more than bottled.
  • 1 pinch fine sea salt Salt helps release the natural juices and boosts sweetness.
  • 1 pinch freshly ground black pepper
Garnish
  • to taste fresh mint leaves, roughly torn Spearmint gives a classic flavor.

Method
 

Preparation
  1. Wash the cucumber, strawberries, and watermelon well under cool running water.
  2. Trim the cucumber ends, then dice the cucumber into approximately 1/2-inch pieces.
  3. Hull the strawberries and slice them into thin wedges.
  4. Cube the watermelon into similar-sized pieces.
Combine Ingredients
  1. Place the diced cucumber, sliced strawberries, and watermelon cubes in a large mixing bowl.
  2. Gently fold them together with a large spoon or salad tongs.
Make Dressing
  1. In a small bowl or jar, whisk together olive oil and lemon juice until slightly emulsified.
  2. Add a pinch of salt and pepper; taste and adjust as needed.
Dress and Toss
  1. Pour the dressing evenly over the fruit and vegetables, then toss gently.
Season and Garnish
  1. Taste and add more salt or pepper if needed.
  2. Scatter torn mint leaves over the salad.
  3. Serve immediately or chill for 10 to 20 minutes.

Notes

Use fresh and ripe produce for best flavor. Quantities are flexible to scale up for a crowd. Pair with grilled mains or as a picnic side.