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Pineapple Cucumber Salad

A vibrant and refreshing salad combining sweet pineapple and crisp cucumber, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh pineapple, diced Use ripe pineapple for best flavor
  • 1 large English cucumber, diced Alternatively, use 2 Persian cucumbers
  • ¼ small red onion, thinly sliced Adjust amount to taste
  • ¼ cup fresh cilantro, chopped Can substitute with parsley if preferred
  • 1 small jalapeño, thinly sliced Optional for spice; remove seeds for less heat
  • ¼ cup crumbled feta cheese Optional; can be omitted for a dairy-free option
Dressing
  • 2 tablespoons fresh lime juice Freshly squeezed is best
  • 1 tablespoon honey or maple syrup Honey for non-vegan, maple syrup for vegan options
  • 1 tablespoon olive oil Can substitute with a light vinaigrette for lighter dressing
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes Optional; adjust based on heat preference

Method
 

Preparation
  1. Dice the pineapple into bite-sized pieces.
  2. Slice the cucumber into half-moons or small cubes.
  3. Thinly slice the red onion and jalapeño (if using).
  4. Chop the cilantro and crumble the feta cheese (if using).
Make the Dressing
  1. In a small bowl, whisk together lime juice, honey or maple syrup, olive oil, salt, black pepper, and red pepper flakes until well combined.
Combine
  1. In a large bowl, combine the diced pineapple, cucumber, red onion, cilantro, and jalapeño.
  2. Drizzle with the lime dressing and gently toss to coat.
Serve
  1. If using, sprinkle feta cheese on top and serve immediately.
  2. Alternatively, let it chill in the fridge for 15-30 minutes before serving.

Notes

Best enjoyed fresh but can be stored in an airtight container in the fridge for up to two days.