This Is My Go-To Salad for Summer (It’s So Refreshing)

This is my go-to salad for summer—my family calls it the “mascot summer salad,” as we make it on repeat all through the season. The recipe doubles as a side dish for any BBQ gathering but also works perfectly as a chunky salsa served with crunchy tortilla chips. It’s just a handful of ingredients with no elaborate equipment list, which makes this salad recipe a winner in my kitchen. 

If you need a salad that is refreshing, simple, and crowd-pleasing, then this is the recipe for you. You can make it ahead of time and serve it fridge-cold the next day. The longer you store it, the more juices get released from the pineapple and cucumber, which is the best part! In my house, we fight to drink the juices at the bottom of the bowl or to dunk crusty bread into them. 

Tips for Making My Pineapple Cucumber Salad With Feta

• Chop Faster: If you have a mini food chopper, this is a perfect time to use it to make the veggie and fruit prep a breeze!
• Tame the Onions: Don’t skip the step of macerating the onions in the lime juice and salt. It softens the onions, taming their pungent and sharp flavor, leaving them sweet and delicious. I use the onion macerating time to chop the remaining ingredients.
• The Spicy Factor: The heat from the red chile in this recipe cuts through the sweetness of the pineapple. If you can’t find a red chile, use a green chile or 3 tablespoons of chopped jalapeño. You could also use 1/2 teaspoon red pepper flakes or your favorite chili crisp, in a pinch.
• Feta Options: My favorite brand of feta is Mt.Vikos. The flavor and texture are perfect—it’s not very sharp or excessively salty. But this salad is very forgiving, so use any feta you can get your hands on. Just be mindful when seasoning the salad as some brands can be quite salty.

How To Make My Pineapple Cucumber Salad With Feta

For six servings, you’ll need:

• 1/2 cup finely diced red onion (from 1 small onion)
• 1 lime, juiced (about 2 tablespoons juice)
• 1/2 teaspoon kosher salt, plus more as needed
• 2 cups finely diced pineapple
• 2 medium cucumbers, finely diced (about 1 1/2 cups) 
• 1/2 cup finely chopped cilantro leaves and tender stems
• 1 red chile (such as Thai or cayenne), seeded and finely chopped, or 1/2 teaspoon red pepper flakes
• 1/2 cup crumbled feta

In a large mixing bowl, combine the onions, lime juice, and salt. Use your hands to squeeze the onions together with the lime juice until they have broken down a bit. Let stand to soften, about 5 minutes.

Add the pineapple, cucumber, cilantro, and red chile to the bowl with the onions and stir together until well combined. Add the crumbled feta and stir well. Taste and adjust the salt if needed. Place the bowl in the refrigerator and chill for at least 10 minutes or up to overnight before serving.

Store any leftovers in an airtight container in the fridge for up to 2 days. The salad will release a lot of liquid, but that is the best part!

Serving Suggestions

The beauty of this salad is how versatile it is. Serve it with BBQ chicken thighs, pork ribs, grilled fish, or my personal favorite, grilled shrimp. It’s very refreshing alongside a grilled main and is best served cold. Alternatively, turn it into a chunky salsa and serve it alongside crunchy salted tortilla chips.