Summer Strawberry Salad with Feta Recipe
A refreshing and vibrant summer strawberry salad featuring fresh arugula and spinach, juicy strawberries, crisp cucumber, cherry tomatoes, red onion, and crumbled feta cheese, all tossed in a creamy balsamic vinaigrette with a hint of honey and shallots. Perfect as a light side dish for any warm-weather meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dressing
- ½ cup sliced strawberries
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon chopped shallot
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey (or maple syrup)
- ½ teaspoon salt
- Freshly ground black pepper (to taste)
Salad
- 1 pound strawberries, hulled and sliced (divided)
- 8-10 ounces arugula or spinach greens (or a 50/50 mixture)
- ½ cup Italian parsley leaves or basil leaves
- 1 cup sliced cucumber (English seedless or Persian cucumber preferred)
- 1 cup cherry tomatoes, sliced in half
- ¼ cup sliced red onion
- ½ cup crumbled feta cheese
Instructions
- Make the dressing: Combine ½ cup of the sliced strawberries, ¼ cup extra virgin olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon chopped shallot, 1 tablespoon fresh lemon juice, 1 tablespoon honey, ½ teaspoon salt, and freshly ground black pepper in a blender or small food processor. Blend until the dressing is smooth and creamy.
- Prepare the salad base: Place the arugula and spinach greens into a large salad bowl or on a large serving platter to form the base of the salad.
- Add salad ingredients: Top the greens with the remaining sliced strawberries, Italian parsley or basil leaves, sliced cucumber, halved cherry tomatoes, sliced red onion, and crumbled feta cheese evenly distributed across the salad.
- Toss and serve: Drizzle 3 tablespoons of the prepared dressing over the salad and toss gently to combine all ingredients. Serve the salad immediately with additional dressing on the side for extra flavor.
Notes
- You can substitute maple syrup for honey to keep the dressing vegan.
- Using a mix of arugula and spinach provides a nice balance of peppery and mild flavors.
- To save time, prepare the dressing ahead of time and refrigerate for up to 24 hours.
- For added texture, consider sprinkling toasted nuts like walnuts or pecans on top.
- Ensure strawberries are fresh and ripe for the best flavor impact in both the dressing and salad.