This cucumber and radish salad is made with strawberries, fresh mint and a delicious creamy feta yogurt dressing. It’s crisp, super flavoursome and ready in just 10 minutes.
This healthy strawberry, cucumber and radish salad is such a wonderful combination.
Like many European salads, we forego the traditional greens for heartier veggies and creamy dressing. This creamy cucumber radish salad combines cool cucumbers, crunchy radishes, sweet strawberries and a creamy feta yoghurt dressing mixed with fresh mint leaves. The strawberries are optional but really take this salad to the next level!
It has the perfect combination of crunch, sweetness and salty creaminess. Because of the sliced strawberries and mint, this salad is best eaten fresh. ????
Ingredients you’ll need:
You only need 11 ingredients to make this Russian style cucumber radish salad:
- Cucumbers: Any kind will do, my favourite are Lebanese or Persian cucumbers. Leave the skin on.
- Radish: Adds a lovely crunch to this salad.
- Strawberries: Use fresh juicy strawberries for this! The deeper the red the better.
- Red onion: You can also sub with shallot – just be sure to slice very thinly.
- Mint leaves: Roughly chop a bunch of mint or basil leaves
- Plain yoghurt: A plain greek yogurt works best to make the dressing extra creamy.
- Feta cheese: The star of the dressing! A little saltiness and cheesiness.
- Lemon: Fresh lemon juice brightens the dressing and adds tang.
- Garlic: Use 1 clove or 1 teaspoon garlic powder
How to make strawberry cucumber radish salad
Prepare the strawberries and vegetables: Slice the cucumbers, radish and onion on a mandolin slicer or in a food processor using the slicing attachment. Remove the mint leaves from the stem and roughly chop. Cut the strawberries into thin slices.
Salad: In a large mixing bowl, combine all of the salad ingredients.
Feta yoghurt dressing: Add the yoghurt, feta, lemon juice, garlic and pepper to a high speed blender and blend until smooth and creamy. Add a splash of water if needed.
Combine: Pour the dressing over the salad. Gently toss until everything is covered in the dressing. Serve and enjoy!
Ingredient swaps + tips
- For a less harsh onion flavour: Give the onion a quick rinse before adding to the salad. Place the sliced onions in a mesh strainer and rinse under hot tap water for 20 seconds, then cold water for 10 seconds. Pat dry before using.
- Serve immediately: This salad is best served straight away as the dressing will make the strawberries go soggy after a while.
- Change the dressing: Alternatively you can use a balsamic olive oil dressing in place of the feta dressing if preferred.
- Swap the berries: Instead of strawberries you could use thinly sliced apple, pear or even fresh blackberries cut in half. Otherwise feel free to omit them.
Ways to serve this salad:
- A simple, cooling side dish: To keep things light and fresh, I love to pair this salad with baked salmon, Salmon Burgers, baked barramundi, lamb meatballs or garlic prawns (shrimp).
- As a healthy snack. It’s not your typical healthy snack but think of it as eating a yoghurt fruit salad. It’s refreshing, sweet, and a great way to more more veg!
- On crackers/ bread: Layer this salad onto your morning avocado toast, or top on grainy crackers/ crisp bread. It’s also delicious mixed with chicken as a sandwich filling.
How to store
This strawberry, cucumber and radish salad is best eaten fresh the day of making. It will keep for 2 days in the fridge but will become very soggy.
How to thinly slice cucumbers, radish and onions?
A mandoline is our best friend when it comes to perfectly even, super thinly sliced vegetables. It’s so much faster and more precise than using a regular knife, and it’s super versatile. Alternatively use the slice attachment on a food processor.
Can I make this salad ahead of time?
You can slice the vegetables up to 4 hours in advance and keep in the fridge. The dressing up to 3 days in advance, however the strawberries and mint should be chopped right before tossing together to prevent it getting too soggy. is best made fresh before serving.
Can you make it with only radish and cucumbers?
Sure! You can absolutely leave the strawberries out and increase the amount of cucumbers or radish used.
Other salad recipes you may like
If you try this strawberry cucumber radish salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
This cucumber and radish salad is made with strawberries, mint leaves and a creamy feta yoghurt dressing. It’s crisp, super flavoursome and ready in just 10 minutes.
- 2 cups (about 2) sliced cucumber
- 2 cups(about 8) sliced radish
- 2 cups (250g) sliced strawberries
- 1/2 red onion, sliced
- 1 cup chopped mint leaves
Feta yoghurt dressing:
- 3/4 cup plain greek yoghurt
- 1/2 crumbled feta cheese
- 1 garlic clove
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- Water to thin, if needed
- Slice the cucumbers, radish and onion on a mandolin slicer or in a food processor using the slicing attachment. Remove the mint leaves from the stem and roughly chop. Cut the strawberries into thin slices.
- In a large mixing bowl, combine all of the salad ingredients.
- Add the yoghurt, feta, lemon juice, garlic and pepper to a high speed blender and blend until smooth and creamy. Add a splash of water if needed.
- Pour the dressing over the salad. Gently toss until everything is covered in the dressing. Serve and enjoy!
- This salad is best eaten fresh the day of making. It will keep for 2 days in the fridge but will become soggy.
- Omit strawberries or replace with slice apples, pears or even blackberries cut in half.
Keywords: cucumber, radish, strawberries, feta yogurt dressing