Cucumber Salad with Blueberries Clara quick dinners

Cucumber Salad with Blueberries is a fresh, crisp, and slightly sweet salad that’s perfect for summer. Juicy blueberries, crunchy cucumbers, and a touch of red onion come together in a light, tangy dressing for a refreshing side dish that’s colorful, unique, and packed with flavor. It’s ideal for cookouts, potlucks, or a light lunch on a warm day.

Why You’ll Love This Recipe

• Light, refreshing, and hydrating
• A unique combination of sweet and savory flavors
• Quick to make with minimal ingredients
• Beautiful presentation for parties and gatherings
• Naturally gluten-free and easy to make vegan

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• English cucumber or Persian cucumbers, thinly sliced
• Fresh blueberries
• Red onion, thinly sliced
• Fresh mint or basil, chopped
• Feta cheese (optional, for a creamy, salty contrast)
• Toasted almonds or sunflower seeds (optional, for crunch)

For the dressing:

• Olive oil
• Fresh lemon juice or lime juice
• Honey or maple syrup
• Salt and black pepper

Directions

1. In a small bowl or jar, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
2. In a large mixing bowl, combine sliced cucumber, blueberries, and red onion.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Add chopped mint or basil and gently fold in feta (if using).
5. Chill for 1015 minutes before serving for best flavor. Top with nuts or seeds just before serving for added crunch.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Chill time (optional): 1015 minutes
Total time: 1025 minutes

Variations

• Use goat cheese or burrata instead of feta for a creamier touch
• Add arugula or mixed greens for a heartier salad
• Swap lemon juice for balsamic vinegar for a deeper flavor
• Add grilled chicken or shrimp for a light main dish
• Use strawberries or blackberries in place of blueberries

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
For best texture, store dressing separately and toss before serving.
This salad is served cold—do not reheat.

FAQs

Can I make this salad ahead of time?

Yes, but wait to add the dressing and fresh herbs until just before serving to maintain texture and freshness.

Do I need to peel the cucumbers?

If you’re using English or Persian cucumbers, peeling isn’t necessary. For regular cucumbers, you may prefer to peel them.

Is this salad sweet or savory?

It’s a perfect balance—lightly sweet from the blueberries and honey, and savory from the onion and feta.

Can I make this vegan?

Yes, simply use maple syrup instead of honey and omit the feta or use a plant-based alternative.

What herbs work best in this salad?

Fresh mint or basil adds a refreshing twist, but you can also try dill for a more savory note.

Can I use frozen blueberries?

Fresh blueberries are best for texture, but if using frozen, thaw and drain them completely first.

How do I prevent the cucumbers from getting soggy?

Salt the cucumbers lightly and let them sit for 10 minutes, then pat dry before assembling the salad.

What can I serve with this salad?

It pairs well with grilled chicken, fish, sandwiches, or as part of a summer picnic spread.

Is this salad good for potlucks?

Yes, it’s light, colorful, and holds up well for several hours at room temperature (without cheese).

Can I add a protein to make it a full meal?

Absolutely—grilled chicken, shrimp, or chickpeas would make great additions.

Conclusion

Cucumber Salad with Blueberries is a fresh and flavorful twist on a summer classic. With juicy berries, crisp cucumbers, and a tangy-sweet dressing, it’s a refreshing and beautiful dish that’s sure to impress. Whether you’re serving it at a cookout or enjoying it as a light lunch, this simple salad delivers big flavor with minimal effort.

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