Fresh Pineapple Cucumber Salad

This refreshing pineapple cucumber salad combines sweet, tangy, and crisp elements for the perfect summer side dish. I've been making this for years when the temperatures rise, and it never fails to impress with its vibrant flavors and beautiful presentation.

I first created this salad for a backyard barbecue when I needed something light to balance our heavier grilled dishes. The bowl was completely empty within minutes, and now it’s requested at every summer gathering.

Ingredients

• Fresh pineapple: Provides natural sweetness and tropical flavor. Choose one that smells fragrant at the stem end for peak ripeness.
• English cucumber: Offers crispness and hydration without the bitterness of regular cucumbers. Look for firm ones without soft spots.
• Red onion: Adds a sharp bite that balances the sweet components. Slice it very thin to prevent overpowering.
• Fresh cilantro: Brings brightness and herbaceous notes. Choose bunches with vibrant green leaves.
• Jalapeño: Introduces gentle heat that enhances the other flavors. Remove seeds for milder heat.
• Feta cheese: Provides a salty creamy counterpoint to the sweet fruit. Traditional Greek feta works best.
• Lime juice: Creates the tangy base for the dressing. Use freshly squeezed for the brightest flavor.
• Honey: Balances the acidity with natural sweetness. Local varieties add interesting flavor notes.
• Olive oil: Adds richness and helps the dressing cling to the ingredients. Choose a good quality variety.
• Salt and pepper: Enhance all the flavors and bring everything together. Freshly ground black pepper makes a difference.
• Red pepper flakes: Add subtle heat throughout the salad. Adjust according to your spice preference.

Step-by-Step Instructions

Prepare the Fruit:

Cut your pineapple into consistent half-inch cubes for the best texture experience. If using pre-cut pineapple, drain any excess juice first to prevent a watery salad. The natural sweetness intensifies at room temperature, so consider pulling the pineapple out of the refrigerator 20 minutes before cutting.

Slice the Vegetables:

Cut cucumber into pieces similar in size to the pineapple for balanced bites. If using an English cucumber, there's no need to peel or seed it. For Persian cucumbers, simply trim the ends and slice. The red onion should be sliced paper-thin to provide flavor without overwhelming the delicate ingredients. A mandoline works wonderfully for this task if you have one.

Mix the Dressing:

Combine lime juice and honey first, whisking until the honey fully dissolves. This ensures even sweetness throughout the dressing. Slowly drizzle in the olive oil while whisking continuously to create a light emulsion. Season with salt and pepper, tasting as you go to achieve the perfect balance. The dressing should be bright but not overly tart.

Assemble the Salad:

Combine all prepared ingredients in a large bowl, ensuring enough space to toss without spilling. Add about three-quarters of the dressing initially, gently folding the ingredients together with a rubber spatula to avoid crushing the delicate pieces. The goal is to coat everything evenly without breaking down the cucumber or bruising the herbs.

Final Touches:

Sprinkle the feta over the top rather than mixing it in, allowing its creamy texture to remain intact. Taste the salad and add the remaining dressing if needed. For the best presentation, save a few cilantro leaves to garnish the top just before serving. Let the salad rest for at least 10 minutes to allow flavors to meld beautifully.

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The pineapple is truly the star of this recipe. I discovered the magic of combining it with cucumber years ago at a Thai restaurant and have been perfecting my own version ever since. The contrast between the juicy sweetness of pineapple and the cool crispness of cucumber creates a refreshing experience that's especially welcome on hot days.

Make Ahead Tips

This salad can be partially prepped in advance to save time. I often dice the pineapple and cucumber up to a day ahead, storing them separately in airtight containers. The dressing can also be prepared up to three days in advance and kept refrigerated. Just wait to slice the onion and add the herbs until shortly before serving to maintain their freshness and prevent the onion from becoming too pungent.

Clever Variations

The basic formula of this salad welcomes creative adaptations based on what's available or your personal preferences. In place of pineapple, try using mango or peaches during their peak season. If cilantro isn't your thing, mint or basil make excellent alternatives that completely transform the character of the dish.

Serving Suggestions

This vibrant salad shines as part of a larger spread, particularly alongside grilled proteins. The acidity and freshness cut through richer dishes beautifully. I love serving it with spice-rubbed grilled chicken, fish tacos, or coconut shrimp for a tropical-inspired meal.

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This salad is a refreshing addition to any summer meal. The sweet and tangy flavors combined with crisp textures make it a dish everyone will remember.

Frequently Asked Questions

→ Can I use pre-cut pineapple?

Yes, pre-cut pineapple works well for convenience. Just ensure it's fresh and sweet for the best flavor.

→ Is there a substitute for cilantro?

If you’re not a fan of cilantro, you can use fresh parsley or mint to add a different herbal note.

→ How can I make this salad spicier?

Add more sliced jalapeño or a pinch of cayenne pepper for an extra kick of heat.

→ How long can I store this salad?

It’s best enjoyed fresh, but you can store it in an airtight container in the refrigerator for up to 24 hours.

→ Can I omit the feta cheese?

Absolutely! The salad is delicious on its own or you can substitute feta with a dairy-free alternative or leave it out completely.

→ What pairs well with this salad?

This salad complements grilled meats, seafood, or other tropical-inspired dishes perfectly.