Ingredients
Scale
- 2 cucumbers
- 2.5 cups strawberries
- 1/4 red onion
- 3/4 cup feta cheese
- 1/3 cup mint leaves
- Pinch of red pepper flakes
- 1/3 cup Greek yogurt
- 3 tbsp apple cider vinegar
- 1.5 tbsp honey
- 1.5 tbsp poppy seeds
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
Instructions
- Slice the cucumbers into thin half-moons and hull the strawberries, then quarter them into bite-sized pieces.
- Very thinly slice the red onion to minimize its sharpness.
- Roughly chop the mint leaves, keeping them separate from other ingredients.
- In a separate bowl, whisk together the Greek yogurt, apple cider vinegar, honey, poppy seeds, salt, and black pepper until well combined.
- Slowly drizzle in the olive oil while whisking constantly until you have a smooth, emulsified dressing.
- In a large bowl, combine the sliced cucumbers, quartered strawberries, thinly sliced red onion, and crumbled feta cheese.
- Add the chopped mint and a pinch of red pepper flakes.
- Pour the creamy poppy seed dressing over the salad and gently toss until all ingredients are evenly coated.
Notes
Serve chilled or at room temperature. Best eaten within one day to prevent sogginess from the cucumbers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg