Cucumber Salad Recipe

Prepare cucumber

Wash the English cucumber. If the skin is thick, peel alternating stripes or peel fully; otherwise leave skin on. Slice the cucumber lengthwise if desired and then crosswise into 1/4-inch half-moons (or thin rounds). Place in a large mixing bowl.

Prepare greens and tomatoes

Rinse and spin dry the spring mix. Halve the cherry tomatoes and add them to the bowl with the cucumber and greens.

Slice onion and strawberries

Peel and thinly slice the red onion into half-moons. Hull and quarter (or slice) the strawberries. Add both to the bowl.

Add feta and granola

Crumble the feta cheese if not already crumbled and sprinkle it over the salad. Sprinkle the granola mix over the salad last so it stays crunchy until serving.

In a small bowl or jar, combine the Greek yogurt and mayonnaise until smooth.

Add the finely chopped fresh dill, lemon juice, honey, apple cider vinegar, and olive oil. Whisk or shake to combine.

Season with salt and black pepper. Taste and adjust: add an extra 1/2 tsp honey if you prefer sweeter, or an extra 1/2 tsp lemon juice for more brightness.

If the dressing is too thick, whisk in up to 2 tablespoons of water, 1 teaspoon at a time, until you reach a pourable consistency.

Refrigerate the dressing for 10 minutes if time allows to let flavors meld; give it a final whisk before using.

Drizzle about half of the dressing over the salad and gently toss to coat all components, taking care not to break the strawberries. Add more dressing to taste—reserve any extra in the refrigerator for up to 3 days.

Divide the salad among 4 plates or bowls. Sprinkle a final pinch of crumbled feta and a few extra granola pieces on top for texture. Serve immediately.