Summer Strawberry Feta Salad
This Summer Strawberry Feta Salad is a delicious way to show off ripe gorgeous strawberries! It’s simple and quick…it’s easy peasy!
With a dressing flavored with ripe strawberries, balsamic vinegar shallots and honey, you can’t go wrong. Toss it over greens (I like arugula and spinach, but you can use any greens), cherry tomatoes, cukes, and of course strawberries and you have the perfect summer salad!
All of the dressing ingredients get combined in a blender and processed until smooth and creamy. The dressing can be made 5 days in advance which makes this a great salad for easy prep!
Put the greens in a salad bowl and scatter the remaining ingredients on top. Toss about 3 tablespoons of dressing with the salad ingredients and serve the rest of the dressing on the side.
If you are making the dressing ahead of time, toss with the dressing right before you are serving it so that you don’t wilt the greens. Enjoy!
Share Your Thoughts...
Summer Strawberry Feta Salad
Makes: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients
Dressing:
- 1/4 cup sliced strawberries
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp chopped shallot
- 1 tbsp fresh lemon juice
- 2 tsp honey or maple syrup
- 1/2 tsp salt
Salad:
- 8-10 ounces arugula or spinach greens, or a 50/50 mixture
- 1/2 cup Italian parsley leaves (tender stems are okay) or basil leaves
- 1 pound strawberries, hulled and quartered
- 1 English (seedless) cucumber, sliced into 1/2-inch chunks, or 3 baby Persian cucumbers, sliced
- 1 pint cherry tomatoes (any color), sliced in half
- 1/4 cup sliced red onion (see Chef’s Notes)
- 1/2 cup crumbled feta cheese
Instructions
Dressing:
Combine all ingredients in a blender or small food processor until smooth and creamy. The vinaigrette can be be prepared up to 5 days in advance.
Salad:
Put the arugula in a large salad bowl or a large serving platter. Top with the remaining ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.
Chef’s Notes:
I’m not a big fan of raw red onions in a salad but I love the flavor so I soak them in ice water for 5 minutes and then drain them and pat them dry. This helps to take the bite (and bad breath) away!
Make the dressing up to 5 days ahead and keep in a covered container (a glass jar is perfect) in the refrigerator. Give it a shake to blend before dressing the salad.
For the best texture, dress the salad shortly before serving so it doesn’t wilt the greens.
To make ahead for a party or picnic, you can assemble the undressed salad in your serving bowl and cover with a clean damp towel. It will keep up 6 hours in the refrigerator.
Leave a Review