Cucumber Blueberry Salad with Lemon Vinaigrette

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Check out this incredible cucumber blueberry salad with homemade lemon vinaigrette! Crispy Persian cucumbers, sweet blueberries, fresh mint, and a honey lemon dressing come together with sliced red onion, crunchy pistachios, and tangy feta cheese for a burst of flavor and texture.

This is a platter of the blueberry cucumber salad on a wooden background.

This is the perfect summer salad for your next BBQ or whenever you’re craving something fresh and delicious!

I love fresh, crunchy salads. I also love salads that aren’t just a typical bowl of lettuce with random veggies thrown on top. Spring is here, and I wanted to create a unique but pleasing salad. One thing I’ve noticed as I started listening to my body more is how my cravings and food desires naturally change with the seasons. I want light, fresh, & cold foods right now, and this cucumber blueberry salad with mint & feta fits the bill!

Cucumbers are a family favorite and one of my staple garden crops. We also buy greenhouse cukes all year round for the kids. I love the fresh flavor and crunch!

Salad Ingredients

You’re going to love the individual textures and flavors each ingredient brings to this blueberry cucumber salad recipe.

Persian Cucumbers – Crisp cucumber chunks serve as the salad base. I love Persian cucumbers for this salad because their slices give perfect bite-sized pieces. However, you can use whatever fresh cucumber you like. For larger cucumbers, you can halve or quarter the slices. I recommend using seedless cucumbers if you can so they don’t get mushy in the salad.

Fresh Blueberries ​-Use fresh blueberries for this salad. Frozen blueberries will be too mushy when thawed. Dried blueberries can be a good alternative if you don’t have access to fresh.

Red Onion ​- I just use about 1/4 of a small red onion sliced thinly. Use more or less to taste.

Mint – Fresh mint leaves complete this salad. My first version of this recipe didn’t use mint, and while it was tasty, I just knew it was missing something–and that something was fresh herbs! Mint goes so great with all of the flavors in this salad and complements everything beautifully. It really was the finishing touch this salad needed.

Pistachios ​- I use roasted & salted pistachios for the crunch, healthy fats, and earthy flavor.

Feta Cheese – Feta is one of my favorite salad cheeses that goes so well with mint, pistachio, lemon, etc. However, you can use parmesan cheese, mozzarella pearls, or goat cheese if you prefer.

Lemon Vinaigrette – This salad is tossed with an easy-to-make tangy homemade lemon vinaigrette.

These are the ingredients for the salad, including cucumbers, red onion, blueberries, mint, feta, pistachios, and lemon vinaigrette.

Salad Assembly Instructions

It’s quick & easy to throw this simple salad together! I recommend serving this in a medium-sized platter or shallow serving bowl. This allows the salad to layer well so that you don’t end up with smushed berries, nuts at the bottom of the bowl, etc.

This is a jar of the lemon vinaigrette on a food scale.

1. Prep the Dressing

Add all dressing ingredients to a pint-size mason jar: 1/4 cup extra virgin olive oil, the zest, and juice (about 1/4 cup) of one large lemon, 1 clove of garlic (grated using the zester), dijon mustard, honey, salt, black pepper, ginger, thyme, and rosemary.

Cap the jar and shake until well-mixed. For more dressing recipe details, check out my Honey Lemon Vinaigrette recipe post.

This is a cutting board of sliced persian cucumbers.

2. Slice Cucumbers

Wash and dry the cucumbers. Thinly slice them and place them in a medium-sized salad platter or bowl.

This is me holding a sprig of fresh mint in front of the salad platter.

3. Add Berries, Onion, & Mint

Wash & dry the blueberries and add them to the salad platter of cucumbers, along with the sliced red onion (use about 1/4 of a small onion–more or less to your tastes). Rip the mint leaves into smaller pieces and sprinkle them across the salad.

This is a platter of the blueberry cucumber salad on a wooden background.

4. Add Toppings & Dressing

Add the feta cheese & pistachios. Drizzle with 1/2 to 3/4 of the lemon vinaigrette, depending on how much dressing you like.

Make-Ahead Tip

If you are making this salad ahead of time to bring to a party or gathering, keep the dressing and nuts separate and add them before serving. I recommend serving this salad the same day it is assembled for the best tastes & textures.

Variations & Substitutions

  • Instead of Persian cucumbers, you can use English cucumbers or mini greenhouse cucumbers.
  • Try blackberries instead of blueberries.
  • Instead of feta, try goat cheese or shaved parmesan flakes.
  • If you don’t like lemon, swap out for a balsamic vinaigrette such as my citrus balsamic vinaigrette recipe. That recipe uses mostly orange juice for the citrus, and you can use lime juice instead of small amount of lemon.
  • Pistachios can be swapped for walnuts, pecans, almonds, sunflower seeds, pumpkin seeds, or whatever crunchy nut/seed you’d like!

If you’d like to try some other salad recipes, try my Turkish Cabbage Salad, my Kale Crunch Salad, and my Kale & Pomegranate Salad.

This is a platter of assembled cucumber blueberry salad with a dish of lemon vinaigrette and sliced lemon on the side of the platter.

Serving Suggestions

This would be the perfect side salad for any of the following main dishes!

Nutrition Information

This salad will serve 4 to 6 people a good-sized serving. For 1/4 of the salad, the macros are:

  • Calories: 200
  • Protein: 5g
  • Fat: 14g
  • Carbs: 17g
  • Dietary Fiber: 3.6g

*Note: These macros are estimated by my macro-tracking app based on my chosen ingredients. Your macros may vary.

Refreshing Summer Flavors

Why not whip up this beautiful Cucumber Blueberry Salad with Lemon Vinaigrette today? Gather your ingredients and create these fresh, crisp textures and flavors. Your friends and family will rave about it!

If you give this recipe a try, please leave a comment and review! I do my best to reply to each one. 🙂

This is a platter of assembled cucumber blueberry salad with a dish of lemon vinaigrette and sliced lemon on the side of the platter.
Print Recipe
5 from 1 vote

Cucumber Blueberry Salad with Lemon Vinaigrette

This deliciously crunchy and refreshing salad is going to be a favorite! Sliced Persian cucumbers, sweet blueberries, fresh mint, & feta are tossed in a lemon vinaigrette with added pistachios for crunch.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: blueberry cucumber salad, blueberry salad, cucumber salad
Servings: 6
Calories: 182kcal
Author: Holly Lee
Cost: $10

Equipment

Ingredients

Lemon Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1 large lemon or 2 small
  • 1 clove garlic
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground ginger
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme

Cucumber Blueberry Salad

  • 6 Persian cucumbers
  • 1/4 whole red onion sliced thinly
  • 6 ounces fresh blueberries
  • 6-8 leaves fresh mint
  • 1/3 cup feta cheese
  • 1/3 cup roasted pistachios

Instructions

  • Prep the dressing: Add all ingredients to a pint-size mason jar: 1/4 cup olive oil, the zest and juice (about 1/4 cup) of one large lemon, 1 clove of garlic (grated using the zester), dijon mustard, honey, salt, pepper, ginger, thyme, and rosemary. Cap the jar and shake until well mixed. For more dressing recipe details, see the link in the notes.
  • Wash and dry the cucumbers. Thinly slice them and place them on a medium-sized salad platter or bowl.
  • Wash & dry the blueberries and add them to the salad platter of cucumbers, along with the sliced red onion (use about 1/4 of a small onion–more or less to your tastes). Rip the mint leaves into smaller pieces and sprinkle them across the salad.
  • Add the feta cheese & pistachios. Drizzle with 1/2 to 3/4 of the lemon vinaigrette, depending on how much dressing you like.

Video

YouTube video

Notes

The recipe post for the lemon dressing can be found here: https://thesweetsimplethings.com/lemon-honey-vinaigrette-dressing-with-dried-herbs/
Store leftovers in an airtight container in the refrigerator. For best taste and textures, eat leftovers within 1 day.
If you would like to make this salad in advance to bring to a gathering, do not add the dressing until serving. I also recommend keeping the nuts off until serving so they stay crunchy.

Nutrition

Calories: 182kcal | Carbohydrates: 13g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 7mg | Sodium: 203mg | Potassium: 212mg | Fiber: 2g | Sugar: 8g | Vitamin A: 147IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 1mg

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