Strawberry Salad with Feta
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An easy, beautiful strawberry feta salad to make all season long. What sets this salad apart is the vinaigrette — blended with fresh strawberries and balsamic for extra depth and a fruit-forward finish. Toss it with arugula and spinach, creamy feta, and crisp cucumber.
Note from Karen: This simple strawberry salad is a favorite with my readers, year after year. I’ve retested and updated this recipe — the dressing has a touch more honey, and I’ve tweaked the vegetable ratios so nothing overpowers the strawberries.
A strawberry spinach salad earns its reputation — when the proportions are right, you get sweet, savory, and bitter in the same forkful. The reason this version works so well is the dressing, which uses the strawberries twice: once in the salad, once blended into the vinaigrette. That’s what ties everything together.
Building blocks of a great strawberry salad
- Fresh strawberries: Use ripe, fragrant berries — ideally, you should be able to smell them before you even slice! I blend a portion of the berries into the dressing, which really deepens the flavor, and it’s a big reason this recipe gets so many rave reviews — it ties the whole salad together.
- Arugula + spinach: To make this salad as vibrant as possible, I suggest tossing the salad with a 50/50 mixture of baby spinach and arugula greens — it’s the best of both worlds.
- Cherry tomatoes: Maybe not the first ingredient that comes to mind to add to a strawberry salad, but their sweet-acid balance is similar to strawberries, which amplifies their flavor instead of competing with it.
- Feta cheese: The salty tang of feta is key (and another summer classic, tomato panzanella salad.) I prefer using a block of Greek feta (it’s creamier and more flavorful than pre-crumbled), but soft goat cheese is a great swap if you want something milder.
How to make strawberry vinaigrette
Puree fresh strawberries, shallot, honey, lemon juice, olive oil and balsamic vinegar. Taste and season with more salt or honey to taste — the goal is a fruity dressing with a balance of sweet and tart. Tip: To keep the salad from wilting, assemble on a serving platter and chill 2-3 hours before drizzling with the salad dressing.
Summer Strawberry Salad with Feta
Ingredients
Strawberry Balsamic Dressing
- ½ cup (450 g) fresh sliced strawberries
- ¼ cup (60 ml) extra virgin olive oil
- 3 tablespoons (45 ml) balsamic vinegar
- 1 tablespoon chopped shallot
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon (15 ml) honey, or maple syrup
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Strawberry 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 cup sliced cucumber, English seedless or Persian cucumber preferred
- 1 cup halved cherry tomatoes
- ¼ cup sliced red onion
- ½ cup crumbled feta cheese
- 3 cups sliced fresh strawberries
Instructions
Make the dressing
- Combine ½ cup fresh sliced strawberrieswith 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 black pepper in a blender or small food processor until the dressing is smooth and creamy.
Make the salad
- Put 8-10 ounces arugula or spinach greens in a large salad bowl or a large serving platter. Add ½ cup Italian parsley leaves (tender stems are okay) or basil leaves, 1 cup sliced cucumber, 1 cup halved cherry tomatoes, ¼ cup sliced red onion and ½ cup crumbled feta cheese. Put 3 cups sliced fresh strawberries on top. Drizzle with 3 tablespoons of the dressing and gently toss the salad together. Serve the salad 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.
- Add some crunch to the salad with a handful of toasted chopped nuts, such as walnuts, almonds or pecans.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
Professionally trained cook, cookbook author, and the person behind every recipe here. I cook the way I was trained: Start with good ingredients, understand why they work, and don’t apologize for the salt. These are the recipes I actually make, for the people I love. Read more about me here.
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What a great blending of flavors and textures. My garden has been producing and I was about to make a strawberry spinach salad when I happened onto your combination including the cucumbers onion and cherry tomatoes, all available from my garden. This will be my go-to for a while. Thank you
Great recipe! I Wil definitely make it again!
Absolutely delicious but I prefer spring mix
Spring mix is a great option!
MERCY this dressing!! Used honey that I get from a nearby apiary. Was out of lemons, but still had some limes so I thought I’d used that instead. Great zing. What a great dressing!
So happy you enjoyed it! Local honey is the BEST!
MERCY this dressing!! Used honey that I get from a nearby apiary. Was out of lemons, but still had some limes so I thought I’d used that instead. Great zing. What a great dressing!
Excellent! I’m making it again. I quadrupled the recipe but had twice as much dressing as I needed. I’ll make less dressing next time.
Thanks for letting us know! The dressing keeps up to 5 days in the fridge if that helps.
Hi Karen,
I can only see six of the 10 most favorite recipes. What are the last four? Thanks.
Hi Diana, I’m not sure which list of 10 Most Favorite Recipe you’re referring to on this recipe page. Was it a video?
Lovely harmonious salad not ruled by just balsamic…glad I had it at home so didn’t have to pay a restaurant price for it…
five stars
Amazing!!!!
Will the recipe for the dressing still work, minus the shallots? Allergic.
Yes, of course. Just leave them out.
Always love it when my potluck dish is the first gone. I added crumbled bacon, avocado, and candied pecans. Everyone loved the dressing!
I can’t wait to try this recipe, Karen! I actually have all the ingredients on hand for a change. Love your photography, you always manage to make everything look mouth-watering!
Congrats on your book, well deserved!
Taina thank you so much! I hope you enjoy xx
Such a good use of strawberries! Easy and delicious!
Looks so delicious need to make this ASAP!