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Summer Strawberry Salad with Feta

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An easy, beautiful strawberry salad recipe to make all summer long. Arugula greens, feta cheese, cucumber, cherry tomatoes and strawberries in a naturally-sweet vinaigrette blended with fresh strawberries and balsamic vinegar.

A white serving bowl with fresh strawberry salad, arugula, cucumbers, tomatoes and feta cheese.

This simple 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: the classic strawberry spinach salad.

In this one, you get leafy greens (arugula and/or spinach), creamy feta cheese, sweet cherry tomatoes and crisp cucumber in every bite.

Strawberry salad is a crowdpleaser for sure — it checks off so many boxes healthwise and flavorwise.

A white serving bowl with fresh strawberry salad, arugula, cucumbers, tomatoes and feta cheese.

I think it’s because a good strawberry salad is refreshingly sweet, savory, crunchy and nutritious, all at once.

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

main ingredients for strawberry salad:

  • Arugula greens or a 50/50 mixture of spinach and arugula
  • 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.
  • Feta cheese. The salty tang of feta cheese is so good in summer fruit salads. Instead, a soft goat cheese or creamy mild blue cheese like Danish blue would be delicious!
A white serving bowl with fresh strawberry salad, arugula, cucumbers, tomatoes and feta cheese.

Strawberry vinaigrette

I love to blend the same type of fruit I use in a salad right into the dressing to really double down on the flavor.

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

Those two ingredients are the key! They each contribute their own natural sweetness — you end up with a nicely balanced salad dressing without adding any extra sugar.

If you have a blender or small food processor you can whip up the dressing in seconds.

A white serving bowl with fresh strawberry salad, arugula, cucumbers, tomatoes and feta cheese.

Tips and hot to make ahead:

  • 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.

Summer Strawberry Salad with Arugula

Karen Tedesco
An easy, beautiful strawberry salad recipe to make all summer long. Arugula greens, feta cheese, cucumber, cherry tomatoes and strawberries in a naturally-sweet vinaigrette with fresh strawberries and balsamic vinegar.
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5 from 6 votes
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Course Salad
Cuisine Vegetarian
Servings 4

Ingredients

For the dressing
  • 1/4 cup sliced strawberries
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped shallot
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
For the 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
  • 1/2 cup crumbled feta cheese

Instructions 

Make the dressing
  • Combine all ingredients in a blender or small food processor until smooth and creamy. Dressing will keep refrigerated up to 5 days.
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.

Notes

  • 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

Serving: 1g | Calories: 245kcal | Carbohydrates: 23g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 538mg | Potassium: 841mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2727IU | Vitamin C: 122mg | Calcium: 237mg | Iron: 3mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

5 Comments

  1. 5 stars
    Always love it when my potluck dish is the first gone. I added crumbled bacon, avocado, and candied pecans. Everyone loved the dressing!

  2. 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!

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