Pin It This fresh and vibrant dish combines tender spring greens with juicy strawberries and creamy feta cheese. Toasted nuts add crunch, while a tangy balsamic vinaigrette brings bright, well-balanced flavors. Easy to prepare and perfect for a light lunch or elegant starter, this combination offers a burst of freshness and texture in every bite. Optional cucumber and red onion provide crispness and mild sharpness, enhancing the overall palate.
Last summer, my neighbor brought over a basket of strawberries from her garden patch. They were so sweet and sun-warmed that I couldn't resist building an entire meal around them. This salad became that dinner's star, and now it's my go-to when I want something that feels like sunshine on a plate.
I first made this for a book club meeting when I completely forgot about dessert. Everyone kept asking for the recipe instead of talking about the book. Now it's my secret weapon when I need to impress without actually trying that hard.
Ingredients
- 6 cups spring mix greens: The tender baby greens absorb that vinaigrette beautifully without getting soggy
- 1 cup strawberries hulled and sliced: Look for berries that smell fragrant and give slightly when pressed
- 1/2 cup crumbled feta cheese: I buy the block and crumble it myself for bigger creamier chunks
- 1/4 cup red onion thinly sliced: Soak the slices in ice water for ten minutes if you want them milder
- 1/4 cup toasted pecans or walnuts: Toast them in a dry pan until fragrant about three minutes
- 1/4 cup cucumber thinly sliced optional: Adds this lovely cool crunch that balances the sweet berries
- 3 tablespoons extra-virgin olive oil: Use your good stuff here since it really shines
- 1 1/2 tablespoons balsamic vinegar: Aged balsamic gives you that gorgeous depth but regular works fine
- 1 teaspoon honey or maple syrup: This tiny bit of sweetness makes the dressing sing
- 1/2 teaspoon Dijon mustard: The secret that keeps your vinaigrette from separating
- Salt and freshly ground black pepper to taste: Dont be shy with the pepper it cuts through the rich cheese
Instructions
- Build your base:
- Grab your biggest bowl and toss together those spring greens strawberries red onion cucumber if you're using it and those toasted nuts. The colors alone will make you happy.
- Whisk up the magic:
- In a small bowl or jar combine the olive oil balsamic honey mustard salt and pepper. Whisk until it looks thick and glossy about thirty seconds of serious effort.
- Bring it together:
- Drizzle about half the dressing over your salad and toss gently with tongs. Add more dressing only if the leaves look dry you can always add more but you cant take it back.
- Finish with flourish:
- Sprinkle that crumbled feta over the top right before serving so it stays in distinct creamy chunks instead of disappearing into the greens.
Pin It This salad turned into a regular at our summer dinners after my sister requested it for her birthday. There's something about fresh strawberries that makes even takeout plates feel like a farmers market moment.
Make It Yours
I've discovered that adding fresh basil or mint leaves takes this somewhere entirely unexpected and wonderful. Sometimes I'll throw in avocado slices when I want something more substantial.
Perfect Timing
The trick is slicing those strawberries right before you serve so they don't release too much juice. If you're prepping ahead keep everything separate and you're still looking at a five-minute assembly.
Serving Suggestions
This works as a light lunch with some crusty bread or as an elegant first course that makes people think you tried harder than you actually did.
- Pair it with a crisp rosé or Sauvignon Blanc on warm evenings
- Add grilled chicken or chickpeas if you need more protein for a main dish
- Swap the feta for goat cheese or leave it off entirely for a dairy-free version
Pin It Hope this brightens up your table as much as it has mine. Sometimes the simplest combinations end up being the ones we come back to again and again.
