Cucumber Salad with Blueberries is a refreshing and vibrant side dish that combines the crispness of cucumber with the juicy sweetness of blueberries. Tossed with a light, tangy dressing and optionally enhanced with herbs or feta cheese, this salad is a perfect addition to any summer meal or picnic spread.

Why You’ll Love This Recipe

This salad is as nutritious as it is delicious. It offers a unique twist on traditional cucumber salad with the unexpected burst of blueberries. It’s quick to make, visually stunning, and incredibly versatile—ideal for cookouts, light lunches, or as a refreshing side dish. Plus, it’s naturally gluten-free and can easily be made vegan.

ingredients

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

Cucumbers (English or Persian work well)
Fresh blueberries
Red onion (thinly sliced)
Fresh mint or basil (optional for added freshness)
Feta cheese (optional for a savory contrast)
Lemon juice or white wine vinegar
Olive oil
Honey or maple syrup (for a touch of sweetness)
Salt and pepper to taste

directions

Wash and slice the cucumbers thinly.
Rinse and dry the blueberries.
In a small bowl, whisk together lemon juice, olive oil, honey (or maple syrup), salt, and pepper.
In a large bowl, combine cucumbers, blueberries, and red onion.
Drizzle the dressing over the salad and toss gently to coat.
Add chopped mint or basil and crumbled feta if using.
Serve immediately or chill for 10–15 minutes before serving for enhanced flavor.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Total time: 10–15 minutes

Variations

Add avocado: For a creamy texture and added healthy fats.
Use goat cheese: A great alternative to feta.
Spice it up: Add a dash of chili flakes or a few slices of jalapeño.
Citrus zest: A bit of lemon or lime zest can brighten up the flavors.
Try arugula: Mix in some arugula for a peppery contrast.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Because of the fresh ingredients, it’s best enjoyed soon after making. Do not freeze. This salad is not intended to be reheated.

FAQs

What type of cucumber is best for this salad?

English cucumbers or Persian cucumbers are ideal because they have fewer seeds and thinner skins, making them great for raw salads.

Can I make this salad ahead of time?

Yes, but for best texture, mix the dressing just before serving or keep the ingredients separate until ready to serve.

What can I use instead of blueberries?

You can substitute with blackberries, raspberries, or even halved grapes for a similar juicy sweetness.

Is this salad vegan?

It can be made vegan by omitting the feta cheese and using maple syrup instead of honey in the dressing.

How do I prevent the salad from becoming watery?

Slice and salt the cucumbers lightly, then let them sit for 10 minutes and drain excess liquid before assembling the salad.

Can I use frozen blueberries?

Fresh blueberries are recommended for the best texture and appearance, but you can use thawed frozen ones in a pinch—just drain them well.

What herbs pair well with cucumber and blueberries?

Mint and basil are both excellent choices that enhance the freshness of the salad.

How do I make this salad more filling?

Add a grain like quinoa or a protein like grilled chicken or chickpeas to turn it into a main dish.

Can I add nuts or seeds?

Absolutely! Sliced almonds, sunflower seeds, or pumpkin seeds add a lovely crunch and nutty flavor.

Is this salad gluten-free?

Yes, all the ingredients in this salad are naturally gluten-free.

Conclusion

Cucumber Salad with Blueberries is a delightful way to enjoy fresh, seasonal ingredients in a healthy, vibrant dish. Whether you’re serving it as a side at your next barbecue or enjoying it solo for a light meal, its balance of sweet, tangy, and crisp flavors will keep you coming back for more. Quick to prepare and endlessly customizable, this salad is a must-try for anyone looking to refresh their salad game.

Cucumber Salad with Blueberries