Pineapple Cucumber Lime Salad

When I want something cool and bright for a summer meal or picnic, this pineapple cucumber salad always delivers The ripe pineapple is sweet and juicy the cucumbers stay crisp and refreshing and the limey dressing ties all the flavors together in a way that makes the bowl disappear fast

I still remember the first time I served this at a backyard barbecue Everyone came back for seconds and the kids asked for extra dressing on theirs

Ingredients

• Fresh pineapple: adds juicy sweetness Choose fruit that feels heavy for its size and smells fragrant at the base
• English cucumber or Persian cucumber: keeps the salad crisp Look for cucumbers with firm smooth skins and no soft spots
• Red onion: brings a bite and color Slice thinly for a milder presence and choose onions with shiny firm skins
• Fresh cilantro: adds a pop of herbal freshness Use leaves and tender stems and opt for vibrant green bunches
• Jalapeño (optional): gives a gentle heat Use small ones for more punch or scrape out the seeds to keep things mild
• Feta cheese (optional): provides salty contrast Pick blocks of feta in brine for best taste and creaminess
• Fresh lime juice: brightens and lifts the salad Roll the lime on your countertop before juicing to get the most out of every squeeze
• Honey or maple syrup: balances tartness and spice
• Olive oil: gives a glossy finish Pick extra virgin for richer flavor
• Salt: sharpens every bite
• Black pepper and red pepper flakes (optional): bring warmth or a gentle kick

Step-by-Step Instructions

Prepare the Fruit and Veg:

Dice pineapple into small bite pieces so each forkful gets plenty of juice and crunch Do not forget to cut away any tough core bits Slice the cucumber into half moons or cubes Aim for even pieces for the best mix of flavors Thinly slice red onion and jalapeño so nobody gets an overwhelming bite Use a mandolin if you have one for super thin slices Chop cilantro roughly for bright flecks throughout the bowl Crumble feta just before adding if using

Mix the Dressing:

Whisk together lime juice honey olive oil salt black pepper and red pepper flakes in a small bowl Whisk steadily so everything comes together into a shiny dressing

Combine Everything:

In a big mixing bowl gently toss together pineapple cucumber red onion cilantro and jalapeño Drizzle with all or some of the lime dressing and toss again so every piece glistens and is coated If using feta scatter it in at this point for a creamy contrast

Chill and Serve:

Let the salad sit in the fridge for fifteen to thirty minutes so the flavors deepen and the cucumber crisps up again before serving If you cannot wait go ahead and dig in immediately but chilling really helps the flavor bloom Garnish with more cilantro or a little extra lime juice at the end

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I love using ultra sweet pineapple here The more golden the flesh the juicier and better the dish Every summer this is the first thing I make when pineapples start showing up at the market My kids like it best with extra feta and crushed peanuts on top and it always brings back memories of warm family dinners outside

Storage tips

Store leftovers in an airtight container in the refrigerator The salad stays delicious and crisp for up to two days but the dressing may pool at the bottom so give it a quick toss before serving For freshest results do not add feta cheese until right before eating

Ingredient substitutions

Out of honey Try maple syrup or even agave for vegan friends No feta Try goat cheese or just leave it out entirely and add some crushed salted cashews or peanuts Love herbs Mint or basil both work instead of or in addition to cilantro

Serving suggestions

This salad shines alongside anything spicy or smoky like grilled meats barbecued tempeh or pulled tacos It also holds its own nestled into wraps sandwiches or spooned over grain bowls For a brunch twist add diced avocado and serve with soft scrambled eggs

Cultural and historical context

Pineapple cucumber salads are common in tropical regions where both ingredients grow in abundance Many Latin American and Southeast Asian cuisines pair sweet fruits with chili lime and herbs for a refreshing bite I was inspired to create my version after tasting something similar on a family trip to Costa Rica

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Common Queries

→ Can this salad be made ahead of time?

Yes, you can prepare the ingredients in advance and store them separately. Add the dressing just before serving to preserve freshness and crunch.

→ What can I use instead of feta cheese?

Goat cheese, queso fresco, or omit the cheese entirely for a dairy-free version. Roasted nuts add extra flavor and texture.

→ How can I make this salad milder?

Soak the red onion in cold water for a few minutes or skip the jalapeño for less heat. Adjust lime and herbs to taste as well.

→ What type of cucumber works best?

English or Persian cucumbers are ideal for their tender skin and mild flavor. Regular cucumbers can be used if peeled and seeded.

→ Is this dish suitable for vegetarians?

Yes, this salad is vegetarian and can easily be adapted for vegan diets by omitting cheese or using plant-based alternatives.

→ Can I add extra protein?

Grilled shrimp, diced chicken, or chickpeas can be added to make this salad a complete meal.