Strawberry Cucumber Salad

This Strawberry Cucumber Salad has been my go-to lunch this spring. It’s so fresh and light, but super satisfying. I love it with grilled chicken, or any leftover chicken you have on hand. I also like to use the mini cucumbers, the ones I use in my quick pickles. Perfect for salads!

Hello bright fresh ingredients! Mixed greens are perfect for this salad. I like to use a combination of something extra crunchy like romaine or iceberg. And for greens with more flavor I always use arugula, my favorite! Spinach or a spring mix also works great.

For the Balsamic

This simple balsamic dressing is similar to the one I use in my Balsamic Roasted Vegetable Salad. For me, it uses pantry staple ingredients and tastes better than the store bought version I sometimes have on hand. In this version I add a dollop of Greek yogurt to give it a slight creaminess which I love. You could certainly omit that if it’s something you do not have on hand, or swap in mayo.

Any time you’re using nuts in a dish, TOAST THEM! It only takes a couple minutes on the stove top, and completely elevates the flavor of the nuts. For almonds, it completely changes the flavor, and is a non-negotiable for me when topping salads. Walnuts also become extra fragrant and nutty when toasted, a must!

This Strawberry Cucumber Salad has the perfect combination of textures and flavors to make it a truly delish salad! Strawberries and cucumbers go so well together, and the tangy feta is a great pairing. Corn, avocado, and toasted walnuts round it all out, and the tart, tangy, sweet balsamic is just perfect for this salad.

If you make this Strawberry Cucumber Salad I highly recommend (whenever making salads) to go ahead and prep a couple portions for the week. If you take the effort of getting all the ingredients out for one salad, make three! That way you’ve got lunch ready to go. Enjoy!

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Strawberry Cucumber Salad

A fresh, flavor packed salad you'll be making all spring and summer long!

Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Laura Doerr


  • 4-5 cups mixed greens such as spinach, arugula, romaine
  • 1 cup sliced strawberries
  • 1 cup sliced baby cucumbers
  • 1 cup corn
  • 1/2 cup feta or goat cheese
  • 1/2 cup toasted walnuts
  • 1 sliced avocado
  • Chopped grilled chicken optional

For the balsamic dressing

  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • 1-2 tbsp plain Greek yogurt
  • Pinch of salt
  • Fresh cracked pepper


  1. In a mason jar or dressing shaker, combine all the balsamic dressing ingredients. Cover and shake vigorously until well combined. Alternatively, whisk all ingredients in a small bowl.

  2. Depending on how you are serving, arrange salad in one large bowl, or 4 individual portions. Start with greens, then layer on all of the toppings. Drizzle desired amount of balsamic dressing and enjoy!

  3. I love the addition of a grilled and sliced chicken breast, it really makes it a meal and adds another great texture to the salad.

Recipe Notes

What I love most about salad recipes like this…you really don’t need to measure (except the dressing). Throw in however much of the toppings as you like. I prefer a salad that’s packed with just as many goodies as greens.

I used the combination of spinach, arugula, and romaine in this salad. All great textures with different flavors that work great together.

For the dressing, I’ve made this balsamic before without the addition of Greek yogurt, but I love the creaminess it brings to the dressing, I personally prefer it this way.

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