Easy Strawberry Salad with Vinaigrette Dressing

Elena

Summer salads hold a special place in my heart. There’s something so refreshing about a big bowl of greens topped with sweet, juicy strawberries when the

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Prep Time 15

Total Time 15

Servings 4

Ingredients

2 cups fresh ripe strawberries
8 cups mixed salad greens (a blend of spinach and lettuce)
1/2 red onion, sliced
1/3 cup pecan pieces or chopped walnuts or sliced almonds*
1/3 cup crumbled feta cheese**
Freshly ground black pepper
Optional: add your choice of protein to make it a main dish***
2 tablespoons aged balsamic vinegar
2 tablespoons dijon mustard
2 tablespoons maple syrup or honey
1/4 teaspoon kosher salt
6 tablespoons olive oil

Instructions

Wash and dry your greens well; nobody likes a soggy salad. Toss them in a big bowl so you have room to mix without bruising the leaves.
Slice the strawberries into thick, juicy pieces. Scatter them right over the greens—you’ll see the colors pop instantly.
Layer on thin slices of red onion. You want just enough for a bit of bite, so spread them out rather than making a pile.
Toast your nuts in a dry pan until they smell fragrant and just start to brown. Let them cool before adding, so their crunch stays sharp.
Crumble the feta over everything, letting some pieces fall big and some small for a rustic vibe.
Whisk together the balsamic vinegar, olive oil, Dijon, maple syrup or honey, and a pinch of salt. It should look glossy and taste sharp-sweet.
Drizzle the vinaigrette slowly over the salad, tossing gently until each bite glistens and smells amazing.
Crack some black pepper over the top and add your cooked protein of choice if you’re going for a main.
Serve straight away, before the vinaigrette can wilt those beautiful leaves.

Notes

This salad is easy, seasonal, and impossible to resist.