Let Me Tell You Why I Keep Making This Salad

Alright, so here’s the deal: I stumbled into this Strawberry Cucumber Salad with Savory Granola one sticky June evening while trying to avoid turning on the oven (our old fan clunks like it’s haunted, so, no thanks). Honestly, the first time, it was a bit of a fridge clean-out special — got cucumbers? Sure. Strawberries? Yup, and looking slightly sad. So I tossed them together, then had this wild thought: “What if I swap my usual croutons for that leftover granola nobody’s eaten since March?” The result? Weirdly amazing, and now it’s kinda famous at my house. My cousin Maddie still teases me about “salad cereal night,” but she never leaves any in the bowl.

Why I Keep Coming Back to This Combo

I make this for picnic lunches (when sitting on an uneven blanket actually sounds fun) or whenever the forecast says “blazing sunshine.” My family goes absolutely bonkers for it — especially when we use those tiny, sweet strawberries from the farmers’ market. Not gonna lie, I used to dread all that slicing, but honestly, now it’s a mini therapy session for me. Sometimes I get a bit carried away with the herbs… but is that really a problem? Oh, and don’t even ask me how many ruined, soggy salads I suffered through before I worked out the granola trick. So worth the minor chaos in the kitchen.

What You’ll Need (or What I Use When I Forget Half the Items)

2 cups strawberries, hulled and quartered (or halved — I don’t always have patience for neatness; frozen ones work in a pinch but can get mushy)
1 medium English cucumber, sliced into thin rounds (honestly, Persian cucumbers are grand if that’s what’s around)
1/4 red onion, thinly sliced (sometimes I use shallots; Mum swears by sweet onion, but I like a bit of bite)
1/4 cup feta cheese, crumbled (goat cheese is good too — or skip altogether if you want to keep it dairy-free)
1/3 cup savory granola (see note, but any granola except the very sweet kind will do – I once used rosemary almond and it was ace)
2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar (lemon juice works if you’re fresh out)
1 teaspoon honey (or maple syrup if that’s your jam – pun not intended but I’ll allow it)
2 tablespoons fresh basil, torn (mint also works, or a mix if you’re feeling wild)
Big pinch flaky salt (I eyeball it, but my friend Suze would measure it at about 1/2 tsp)

Cracked black pepper, to taste

Throwing It Together (Don’t Overthink It)

In a large-ish bowl, toss your strawberries, cucumber, and red onion together. (This is usually where I sneak a taste — for “quality control.”)
In a little jar or mug, whisk the olive oil, white balsamic, and honey. Not too violently, or you’ll splash everywhere — trust me on that.
Pour the dressing over your strawberry mixture, give it a gentle toss. I know it looks pretty pink and watery at this stage, but hey, trust the process.
Sprinkle in the torn basil (or mint, whichever rogue path you’ve chosen). Add the crumbled feta and toss one more time – but not too much or the feta goes weirdly pasty.
Just before serving, scatter the savory granola on top, along with flaky salt and a couple twists of black pepper. Do not add the granola too early unless you like it soft and, well, sad.
Spoon into bowls or onto your favorite, slightly chipped, platter. Admire. Eat. Realize you want seconds.

Notes From My Many, Many Tries

Savory granola is easier to find lately, but I have made my own when the shops were out — just oats, olive oil, nuts, herbs, and a sprinkle of salt (never cinnamon unless you want breakfast vibes).
If your strawberries are super juicy, drain them a bit so you don’t end up with a salad swimming in pink water. Learned this one the hard way.
I used to add way too much onion, thinking more is more. It’s not. My husband still brings up “The Onion Incident of 2021.”

Let’s Talk Tweaks (And a Few Misses)

Once tried adding thin slices of radish. Looked pretty, tasted… okayish? Slightly too peppery for me, but you do you.
Swapped the feta for a vegan cashew cheese once. Came out nicer than I expected, though I missed a bit of saltiness.
If you want to make it a real meal, lay some grilled chicken or chickpeas on top.
Added dill one time, actually, and I loved it. The kids did not! Oh well, more for me.

Equipment I Actually Use (And What To Do If You Don’t Have It)

A big salad bowl — or, in a pinch, I just use my mixing bowl (who’s judging?)
Sharp knife for the strawberries and cucumber. A serrated one helps if your strawberries are really ripe, but a normal paring knife works fine, too.
No tiny whisk? A fork for the dressing is fine. Or shake everything in a jam jar. That’s my lazy fix.

Keeping It Fresh (Though It Rarely Lasts Here)

I’ve stored leftovers in a lidded container in the fridge, but the granola gets soggy after a few hours, so keep it separate if you can. Honestly, in my house it never lasts more than a day, unless someone hid the bowl behind the arugula again (cough, Adam).

How I Like To Serve This (Or: The Picnic Factor)

I love setting this out in a slightly-too-small wooden bowl at BBQs. My aunt claims it pairs weirdly well with grilled sausages, but I think it’s happiest next to cold pasta salad and lemonade, preferably eaten with your feet in the grass.

Tips That Come From Actual Mistakes

I once dumped the dressing on and let it sit “so the flavors meld.” Don’t. It turns to mush. Wait ‘til just before serving — that’s the sweet spot.
Don’t use super sweet granola or you’ll end up with dessert salad (I mean, maybe you’d like that? I didn’t).
Actually, I find it works better if you cut the strawberries a little bigger than the cucumber slices — feels fancier and they don’t get lost in the mix.

FAQ: People Actually Ask Me This Stuff

Can I use frozen strawberries?: Yeah, you can, but let them thaw and pat them dry, or it’ll be a floppy mess. Not my favorite outcome, but it works if you’re desperate!
What’s “savory” granola, anyway?: It’s like regular granola but with nuts, seeds, olive oil, herbs, salt, and zero sugar. Sometimes you find it with seeds and even a hint of chili—makes a salad way more interesting, tell you what.
Can I prep this ahead?: Chop everything and keep it in separate bowls, toss at the last second so you don’t get mush. Granola only goes on when you’re ready to eat, trust me!
How do I make it vegan?: Skip the cheese, use maple syrup instead of honey, and double up on the herbs for that extra zing. Maybe some toasted nuts in place of cheese for a bite (I tried it; not bad).

Okay, now I’m off to make myself a snack because, writing this, I basically convinced myself I need to eat this salad again. That’s probably a sign it’s worth trying, right?

Strawberry Cucumber Salad with Savory Granola