Summer Strawberry Salad with Feta
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.
Ingredients
- 1 pound (450 g) strawberries hulled and sliced
- 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
- 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 cherry tomatoes sliced in half
- ¼ cup sliced red onion
- ½ cup crumbled feta cheese
Instructions
Make the dressing
- Combine ½ cup of the sliced strawberries with 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 the arugula and spinach in a large salad bowl or a large serving platter. Top with the remaining strawberries, parsley leaves, 1 cup sliced cucumber, sliced cherry tomatoes, ¼ cup sliced red onion and ½ cup crumbled feta cheese. Drizzle with 3 tablespoons of the dressing and toss together gently. Serve the salad 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.
- 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.
- Add some crunch to the salad with a handful of toasted chopped nuts, such as walnuts, almonds or pecans.
Nutrition
Calories: 245kcalCarbohydrates: 23gProtein: 7gFat: 16gSodium: 538mgFiber: 5gSugar: 14g
