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This Pineapple Cucumber Salad is my go to whenever I want something crisp and lively for a hot day or a quick side. Tart pineapple and cool cucumber mingle with red onion and cilantro all dressed with a fragrant lime honey vinaigrette. It is the easiest way to wake up your taste buds with just a few fresh ingredients.
I remember making this the first time on a camping trip with friends—no one expected to crave salad but every bowl disappeared in minutes.
Ingredients
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- Fresh pineapple diced: ensures golden sweetness and vibrant color Choose one with a fragrant aroma and only a slight give
- English cucumber or Persian cucumber diced: delivers a cool crunch Opt for firm smooth skin with no soft spots
- Red onion thinly sliced: offers a pop of color and sharp bite Soak slices in cold water to mellow them if desired
- Fresh cilantro chopped: brings an herbal note Always use perky unblemished leaves
- Jalapeno thinly sliced optional: turns up the heat Look for shiny firm peppers for best flavor
- Feta cheese crumbled optional: adds creamy salty contrast Use sheep's milk feta for rich texture
- Fresh lime juice: gives the dressing its tang Roll limes before juicing to release more juice
- Honey or maple syrup: adds sweetness balancing the acidity Use real honey or pure syrup for natural taste
- Olive oil: rounds out the dressing with richness Look for extra virgin for fruitier flavor
- Salt and black pepper: season everything evenly Use sea salt and freshly cracked pepper for best taste
- Red pepper flakes optional: introduce heat Keep them dry and bright colored for good potency
Step-by-Step Instructions
- Prepare Ingredients:
- Dice the pineapple into bite sized pieces making sure to remove any tough core. Slice the cucumber into half moons or small cubes for even distribution of crunch. Thinly slice the red onion and jalapeno if using. Chop fresh cilantro and crumble feta cheese making sure pieces stay light and fluffy.
- Mix Dressing:
- In a small bowl whisk together fresh lime juice honey or maple syrup olive oil salt black pepper and red pepper flakes until the dressing is smooth and golden. Taste and adjust sweetness or acidity if needed.
- Assemble Salad:
- In a large bowl add diced pineapple cucumber red onion cilantro and jalapeno if desired. Pour the dressing over and use clean hands or a big spoon to toss gently ensuring every bite is coated but not crushed. Scatter crumbled feta on top for a salty creamy finish.
- Serve and Chill:
- Serve right away for crunchiest results or refrigerate for fifteen to thirty minutes which lets the flavors meld and the salad chill. Garnish with extra cilantro leaves or a squeeze of lime just before you bring it to the table.
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Cilantro absolutely makes the salad for me. Every time I smell it chopping up I think of my grandmother making her signature fruit salsas for family picnics. The way the lime soaks into each cucumber bite always reminds me of hot summer afternoons spent outdoors.
Storage Tips
If you have leftovers keep undressed salad ingredients in a sealed container so nothing gets mushy. Add dressing only when you are ready to enjoy. Any already dressed salad can hold its texture for around twenty four hours though cucumber may soften a bit the next day.
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Ingredient Substitutions
Swap out red onion for thinly sliced shallot if you want something even milder. If you do not have fresh cilantro parsley can lend a similar herbal touch. Vegan feta works for a dairy free version.
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Serving Suggestions
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Pair this salad with grilled chicken fish or tofu for a fresh balanced meal. It is excellent wrapped in lettuce cups for a picnic or served with tortilla chips as a chunky salsa. Try sprinkling crunchy peanuts or cashews on top.
Cultural and Historical Context
Fruit salads with chili and lime are long loved in many Latin American and Southeast Asian kitchens. Combining tropical fruit with chili salt and acid brings out surprising complexity while cooling you down. I often think about how this style of salad stands up so well on a summer potluck table.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prep the salad ingredients up to 6 hours in advance. Add the dressing just before serving to keep the texture crisp and vibrant.
- → What can I use instead of feta?
You may omit the feta entirely or try goat cheese for creaminess. For a dairy-free version, the salad is just as refreshing without cheese.
- → How do I reduce the sharpness of red onion?
Soak thinly sliced red onion in cold water for 5 minutes, then drain. This tones down its pungency for a milder taste.
- → What other herbs work well in this?
Fresh mint or basil both complement the tropical flavors if you prefer alternatives or additions to cilantro.
- → Is this salad spicy?
The salad has a gentle heat if jalapeño and red pepper flakes are added, but you can easily omit them for a milder dish.
- → Can I add nuts for crunch?
Yes! Chopped peanuts or cashews add an extra layer of texture and a bit of nutty flavor to the salad.