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This Pineapple Cucumber Salad is the answer when you crave something crisp and vibrant yet want it on the table in minutes. Sweet juicy pineapple melds with refreshing cucumber and a brisk lime dressing for a side dish that wakes up every meal. It is as welcome beside grilled meats as it is scooped straight from the bowl for lunch or a light snack.
I first tossed this together as a potluck grab-and-go and everyone asked for the recipe. Now my nieces beg for it at every summer barbecue.
Ingredients
- Fresh pineapple: diced sweetens every bite look for one that gives slightly at the base and smells fruity
- English cucumber or Persian cucumber: adds crunch and coolness choose firm blemish free ones
- Small red onion: thinly sliced for gentle bite soak briefly in cold water to mellow if strong
- Fresh cilantro: chopped brings bright herbal notes buy a bunch with perky leaves and stems
- Jalapeño: thinly sliced optional if you want a little gentle heat look for smooth shiny skin
- Feta cheese: crumbled optional for a creamy salty finish choose authentic feta with some brine for best flavor
- Fresh lime juice: from juicy limes this ties everything together avoid bottled for real tang
- Honey or maple syrup: gives just a soft touch of sweetness pick your favorite
- Olive oil: adds silkiness select extra virgin for best results
- Salt: to enhance flavors use a mineral rich sea salt if you have it
- Black pepper: for subtle warmth choose fresh cracked for the biggest flavor
- Red pepper flakes: optional if you like a tingle of heat make sure they’re still brightly colored
Step-by-Step Instructions
- Prepare the Produce:
- Dice the pineapple into bite sized pieces making sure to trim away all the tough core and skin for maximum juicy flavor
- Slice the cucumber into half moons or cubes as you prefer keeping the pieces similar in size to the pineapple for a balanced bite
- Thinly slice the red onion and soak in cold water for five minutes if you want to mellow its sharpness this is great if serving to kids
- Chop the cilantro leaves and a few tender stems for lots of freshness
- If you’re using feta crumble it now so it is ready to sprinkle on top
- Mix the Dressing:
- In a small bowl whisk fresh lime juice honey or maple syrup olive oil salt black pepper and optional red pepper flakes until fully combined this emulsifies the dressing so it stays creamy and coats every ingredient evenly
- Combine the Salad:
- Place pineapple cucumber red onion cilantro and jalapeño if using in a large bowl drizzle over the lime dressing and toss gently with clean hands or two large spoons to coat everything without crushing the softer ingredients
- Finish and Serve:
- Sprinkle crumbled feta over the top if using garnish with extra cilantro or another squeeze of lime for an even fresher finish
Serve at once or chill covered for up to thirty minutes to let the flavors mingle
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I love the little pops of feta in this salad because they play so well with the sweet pineapple. The first time my sister tasted it she asked for an extra helping because she had never thought of pairing cheese and pineapple before.
Storage Tips
If you plan to make this salad ahead combine the fruit and veggies but keep the dressing and feta separate until just before serving. Store in an airtight container in the refrigerator for up to twenty four hours. Once dressed the cucumber and pineapple will release juices so try to enjoy fresh for the best crunch.
Ingredient Substitutions
If you do not have feta goat cheese or even a sprinkle of cotija is delicious for a creamy tangy touch. Swap honey for maple syrup to keep it vegan. No red onion Try thin sliced scallions or sweet onion instead.
Serving Suggestions
This salad pairs beautifully with grilled chicken fish or tofu. For an appetizer serve it atop crisp tostadas or spooned over baby greens. Sometimes I wrap leftovers in lettuce leaves for a crunchy snack.
Salad Origins
Combining fruit and fresh vegetables is something you see across tropical regions where sweet pineapple or mango is often mixed with chili and lime. This simple dish takes that spirit and makes it easy with ingredients you can find in almost any market.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prep the salad up to 6 hours in advance. For best texture, add the dressing just before serving to keep ingredients fresh and crisp.
- → What protein can I add for a more filling dish?
Grilled chicken, shrimp, or even tofu pair well with the sweet and tangy flavors of this salad, creating a more substantial meal.
- → Is it possible to make this salad dairy-free?
Absolutely. Simply omit the feta cheese or substitute with a dairy-free alternative if desired.
- → How do I reduce the sharpness of red onion?
Soak thinly sliced red onion in cold water for five minutes before adding to the salad to mellow its flavor.
- → How can I add more crunch to the salad?
Incorporate chopped peanuts or cashews for extra texture and a subtle nutty contrast.
- → What can I use instead of honey?
Maple syrup or agave nectar work well as alternatives to honey in the dressing.