Summer Strawberry Salad with Feta

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An easy, beautiful strawberry feta salad recipe to make all season long. Arugula greens, feta cheese, cucumber, cherry tomatoes, and strawberries are tossed in a naturally-sweet vinaigrette made with a puree of fresh strawberries and balsamic vinegar.

This simple summer salad is the hands-down winner of the Ms. Potluck Popularity contest, especially when warm weather comes around. It’s my version of everyone’s favorite salad recipe: the classic strawberry spinach salad.

One of my all-time favorite salad recipes, this one features sweet strawberries, juicy cherry tomatoes and a tangy feta vinaigrette. Serve this fresh strawberry salad as part of a summer buffet, or as a starter to an outdoor meal.

Add those to a bed of leafy greens (arugula and/or spinach) and you get creamy feta cheese, tangy tomato and crisp cucumber in every bite.

Strawberry salad is a crowd pleaser for sure — it checks off so many boxes. I think it’s because a good strawberry salad is refreshingly sweet, savory, and crunchy, all at once.

Plus it looks so gorgeous on the table! If you’re looking for a low-fuss summer salad that’s way above ordinary, I highly recommend it!

Salad ingredients:

• Arugula + spinach: Use one or a 50/50 mixture of baby spinach and arugula greens.
• Fresh strawberries: Grab juicy red strawberries when they’re in season in late spring and summer for the best salad.
• Cherry tomatoes: Use ripe, sweet tomatoes to complement the berries.
• Italian parsley: I like to add the leaves and tender stems to add a fresh herbal flavor to the salad. Fresh basil would work too!
• Red onion: For a less sharp taste, soak the slices in cold water for 10 minutes and drain.
• Seedless cucumber or Persian cucumber: cool, crisp and refreshing and so good in a spicy cucumber salad, too.
• Feta cheese: The salty tang of feta cheese is so good in summer fruit salads and a classic ripe tomato panzanella salad. Instead, a soft goat cheese or creamy mild blue cheese like Danish blue would be delicious!
• Balsamic vinegar
• Honey: Optional, but it adds a touch of sweetness to counterpoint the vinegar.

Strawberry vinaigrette

My dressing is a balsamic vinaigrette, with a magical base of pureed fresh strawberries and balsamic vinegar.

These two ingredients are the key. They each contribute their natural sweetness — you end up with a nicely balanced salad dressing that tastes tangy-sweet. Blending the same type of fruit used in the salad right into the dressing helps to double-down on the flavor!

My tips:

• If you have a blender or small food processor you can whip up the dressing in seconds, or simply whisk it together
• 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 a large bowl and cover with a clean damp towel. It will keep up 6 hours in the refrigerator.
• If you like, add some crunch to the salad with toasted chopped nuts, such as walnuts, almonds or pecans.

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Summer Strawberry Salad with Feta

Karen Tedesco

An easy, beautiful strawberry feta salad recipe to make all season long. Arugula greens, feta cheese, cucumber, cherry tomatoes, and strawberries are tossed in a naturally-sweet vinaigrette made with a puree of fresh strawberries and balsamic vinegar.

Print SaveSaved

5 from 86 community reviews

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine Vegetarian

Servings 4

Ingredients

For the dressing

• ▢ ¼ cup sliced strawberries
• ▢ 3 tablespoons extra virgin olive oil
• ▢ 2 tablespoons balsamic vinegar
• ▢ 1 tablespoon chopped shallot
• ▢ 1 tablespoon fresh lemon juice
• ▢ 2 teaspoons honey or maple syrup
• ▢ ½ teaspoon salt

For the salad

• ▢ 8-10 ounces arugula or spinach greens, or a 50/50 mixture
• ▢ ½ 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
• ▢ ¼ cup sliced red onion
• ▢ ½ cup crumbled feta cheese

Instructions 

Make the 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.

Make the 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.

Karen’s Notes and Tips

• 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.

Nutrition

Calories: 245kcal | Carbohydrates: 23g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Sodium: 538mg | Potassium: 841mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2727IU | Vitamin C: 122mg | Calcium: 237mg | Iron: 3mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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• Salad
• Summer
• Vegetarian and Vegan

Hey, I’m Karen

Creator of Familystyle Food

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I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.