Looking for the ideal summer salad recipe? Fresh Strawberry Salad layers fresh greens, juicy strawberries, toasted nuts, and feta cheese all covered with tangy, sweet vinaigrette dressing.
Fresh summer Strawberry Salad Recipe
If you want a recipe to go over like gangbusters, serve a strawberry salad at your next get together. Just like strawberry shortcake or no bake strawberry cheesecake, fresh juicy strawberries means guests are guaranteed to clean it up!
I particularly love this strawberry salad recipe because the tangy, sweet dressing flavors and the versatility of the ingredients. The easy homemade dressing takes five minutes to make and uses standard kitchen pantry items.
Ingredient notes
The recipe card lays out my standard components when making this salad. However, almost all the ingredients are adaptable for different tastes, or what you have on hand.
- Greens: Use romaine, baby spinach, spring mix, mesclan, butter lettuce, or arugula. If making for a crowd, read below to see how much lettuce to buy per person.
- Nuts: Typically I use slivered almonds, but pecans, walnuts, pistachios, or cashews would also work great. Simply toast the nuts in dry skillet or try this 5 minute Candied Nuts recipe.
- Cheese: Salty feta compliments the juicy strawberries and tangy dressing, but goat cheese or blue cheese crumbles also taste great too.
- Dressing: The easy vinaigrette uses raspberry vinegar for the acidity. However, it can be swapped out with balsamic, white wine vinegar, or apple cider vinegar. Alternatively, drizzle on store bought or homemade poppyseed dressing.
How to Make the strawberry Salad Dressing
To whip up homemade vinaigrette dressings in a flash measure all ingredients into a small lidded jar. Shake vigorously until the dressing is creamy and emulsified.
The jar serves as the perfect mixing and storage container. If serving in a few hours, store at room temperature and shake again before serving. Otherwise, store in the refrigerator up to a week.
How to Toast Nuts
Toasted nuts make the perfect addition to this Strawberry Salad recipe. Toast any preferred nuts, such as almonds, pecans, or walnuts in minutes on the stove or oven.
Toasting Nuts on Stove:
Use a small dry skillet over medium high heat. Stir constantly, about 3-4 minutes, until nuts are lightly browned and aromatic. Remove from heat immediately. If nuts become too brown, immediately transfer nuts to a bowl so the residual pan heat doesn’t continue browning.
Toasting Nuts in Oven:
Spread nuts on a ungreased baking sheet and bake in a 350ºF oven or toaster oven until browned, about 5-10 minutes.
frequently asked questions:
This recipe makes about four main dish sized servings. For added protein add grilled or rotisserie chicken, salmon, turkey breast, or tuna. Another tasty option would be top with gluten free breaded chicken.
If you plan on bringing the salad to a potluck, party, or serving for a holiday meal it can be prepared in advance.
First, toast the nuts, slice strawberries, and assemble the salad with the feta. Cover with plastic wrap and store in refrigerator.
Next, mix together the dressing and store, covered, for several hours at room temperature. Refrigerate the dressing if you need to store it longer.
Before serving, shake or whisk dressing again, pour over salad, and toss to combine. Alternatively, serve dressing on the side for guests.
For side dish portions, figure about 1 cup or 1 ounce greens per person. If using romaine lettuce, one head typically serves 2-3 people for side dishes.
If you need larger or main dish sized portions, buy about 2 ounces salad per person.
First, chop the lettuce and then rinse thoroughly in a colander. Ideally use a salad spinner to dry the lettuce, but there are options if you don’t own one.
Lay the lettuce on a large lint-free towel, such as a flour sack towel, or double layers of paper towel. Wrap the towels gently over the greens and then flip over so the water drains away and soaks in the towel. Let it dry for 10-15 minutes before dressing.
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step-by-step web story instructions for this recipe!
Looking for more easy side dish recipes?
- Apple Pecan Salad
- Raspberry Cream Cheese Jello Salad
- Marinated Green Bean Salad
- Smashed Potatoes
- Bacon Brussels Sprouts
- Chickpea Avocado Salad
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Strawberry Salad
Equipment Needed
Ingredients
Strawberry Salad
- ½ cup slivered almonds, or any preferred nuts
- 8 ounces lettuce (spring mix, romaine, or spinach)
- 1 pint strawberries, sliced
- ½ cup feta cheese, crumbled
Vinaigrette Dressing
- 1/4 cup vegetable oil
- 1 ½ tablespoons raspberry blush vinegar
- 1 tablespoon brown sugar
- ½ tablespoon honey
- 1 clove garlic, minced
- ½ teaspoon dijon mustard
- ¼ teaspoon salt
- ⅙ teaspoon pepper
Instructions
- In a dry skillet over medium-high heat, toast the nuts, stirring frequently, until lightly toasted and fragrant. This will take about 3-4 minutes. Remove from heat and set aside to cool.
- Add all vinaigrette ingredients to a small lidded jar or bowl. Either shake jar vigorously or whisk together to combine.
- In a large bowl layer the greens, toasted nuts, strawberries, and feta. Pour the dressing over and toss to serve immediately.
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Recipe Notes
Lay the lettuce on a large lint-free towel, such as a flour sack towel, or double layers of paper towel. Wrap the towels gently over the greens and then flip over so the water drains away and soaks in the towel. Let it dry for 10-15 minutes before dressing.
Nutrition
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Corrie Cooks says
Such a refreshing salad! I was on keto diet, so I had to make a few changes in the ingredients. I dropped honey and brown sugar, and used 2 scoops of stevia instead. I also tried this salad by replacing strawberries with raspberries and it was equally tasty.
Melissa says
Thanks for writing, Corrie, and thank you for the suggestion of how to make it sugar free. I’m sure people will find the tip useful!
Kate Berkey says
I was looking for a salad recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this
Melissa says
You’re very welcome. So glad you all enjoyed it!