Description
This refreshing Cucumber Blueberry Salad combines sweet, juicy blueberries with crisp cucumber, sharp red onion, fragrant mint, and creamy feta cheese, all tossed in a light lemon-honey dressing. Perfect as a light lunch or a vibrant summer side dish, this no-cook salad is easy to prepare and bursting with fresh flavors.
Ingredients
Scale
Salad Ingredients
- 2 cups fresh blueberries
- 1 large cucumber, sliced thin or chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup crumbled feta cheese
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, gently mix together the fresh blueberries, sliced cucumber, thinly sliced red onion, chopped mint leaves, and crumbled feta cheese until evenly distributed.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until the mixture is well emulsified and smooth.
- Toss the Salad: Pour the dressing over the salad ingredients and toss gently using salad tongs or two large spoons, ensuring that all components are lightly coated with the dressing.
- Serve or Chill: Serve the salad immediately to enjoy the fresh flavors, or refrigerate it for up to 2 hours to allow the flavors to meld before serving.
Notes
- For a vegan version, omit the feta cheese or substitute with a plant-based feta alternative.
- English cucumbers are recommended for this salad as they have fewer seeds and offer a crisper texture.
- Add toasted walnuts or sunflower seeds for added crunch and a nutty flavor.
