Ingredients
Salad Ingredients
- 2 cups chopped strawberries
- 2 cups chopped cucumbers (Persian or mini cucumbers recommended for extra crunch)
- 1/2 cup crumbled feta cheese
- 5-10 fresh basil leaves, chopped (depending on size)
- 5-10 fresh mint leaves, chopped (depending on size)
- Salt and pepper, to taste
Lemon Dressing
- 2 Tbsp olive oil
- Juice of 1/2 a lemon
- 1/2 tsp honey
- 1/2 tsp white wine vinegar (or apple cider vinegar)
- 1/4 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the Dressing: In a small bowl or jar, combine olive oil, lemon juice, honey, white wine vinegar, garlic powder, salt, and pepper. Whisk or shake well until fully emulsified. Set aside.
- Assemble the Salad: In a large serving bowl, add the chopped strawberries, chopped cucumbers, crumbled feta cheese, chopped basil, and chopped mint.
- Dress and Toss: Pour the prepared lemon dressing over the salad ingredients. Toss gently to coat everything evenly without crushing the fruits and herbs.
- Adjust Seasoning and Serve: Taste the salad and adjust salt and pepper as needed. Serve immediately to enjoy the fresh flavors and crisp textures.
Notes
- Use Persian or mini cucumbers for a crunchier texture, but you can substitute with regular cucumbers if needed.
- For a vegan option, omit the feta cheese or replace it with a plant-based cheese alternative.
- The salad is best served fresh to maintain the crispness of cucumbers and freshness of herbs.
- This recipe can be doubled or tripled easily for larger gatherings.
- Leftovers can be refrigerated for up to 1 day, but the cucumbers may release water and soften.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
