Begin by washing your fresh strawberries and large seedless cucumber thoroughly. Next, thinly slice the cucumber into half-moon shapes and slice the strawberries into quarters. Cut the red onion into thin, quarter-moon slices for easy eating. Arrange the prepared ingredients on a large cutting board.

To mellow the sharpness of the red onion, soak the slices in a bowl of ice-cold water for 10 minutes. This will help to take the edge off their flavor. Drain and pat the onion slices dry.

In a large serving bowl, combine the sliced cucumber, quartered strawberries, soaked red onion, crumbled feta, and chopped fresh mint leaves. Gently mix the ingredients together.

In a separate medium-sized bowl, whisk together the Greek yogurt, apple cider vinegar, honey, poppy seeds, and a pinch of kosher salt and black pepper. Gradually drizzle in the extra-virgin olive oil while whisking continuously.

Pour the poppy seed dressing over your salad. Using two large spoons, gently toss the salad until all ingredients are evenly coated.

Reserve some feta and mint for garnish. Sprinkle these on top just before serving for a final touch.