Spring Mix Salad Strawberries Feta

The first time I tossed strawberries into a salad, I was skeptical. Sweet fruit with leafy greens felt like a culinary contradiction, something a health magazine would suggest and real people would ignore. Then my neighbor brought a bowl to a backyard barbecue, and I found myself going back for thirds while the burgers went cold.

I made this for my sister the afternoon she told me she was pregnant, sitting on her porch with two forks and the bowl between us. She kept saying she wasnt hungry, then polished off half of it while we talked about names neither of us would actually use.

Ingredients

• Spring mix greens: The tender, varied leaves do the heavy lifting here, and I have learned to buy them the day I plan to serve, not the day before.
• Fresh strawberries: Look for ones that smell sweet at the stem end, this is the only reliable predictor of flavor I have found.
• Feta cheese: The briny crumble against sweet fruit is what makes this work, buy the block and crumble it yourself for better texture.
• Sliced almonds: Toasting them in a dry pan until they smell like popcorn is nonnegotiable, raw almonds taste like regret.
• Red onion: A sharp knife and cold water rinse removes the harsh bite while keeping the color and crunch.
• Extra-virgin olive oil: Use the good stuff here, the dressing is simple and every oil note shines through.
• Balsamic vinegar: The aged syrupy kind transforms this, the thin acidic grocery store version will disappoint you.
• Honey: Just enough to round the edges without making things cloying.
• Dijon mustard: The emulsifier that keeps your dressing from separating into an oily mess.

Instructions

Make the dressing:

Whisk everything in a jar with a tight lid so you can shake it again right before pouring. The honey needs some persuasion to blend, so give it thirty seconds of real effort.

Toast the almonds:

Medium heat, dry pan, stay nearby because they turn from golden to burnt in the time it takes to check your phone.

Prep the strawberries:

Hull them with a paring knife, then slice thick enough that they do not disappear when tossed.

Build the salad:

Greens first, then scatter everything else like you are decorating a cake, this prevents the heavy stuff from crushing the tender leaves.

Dress and serve:

Pour slowly, toss gently with your hands, and get it to the table immediately before the vinegar wilts everything.

Save

This salad became my default contribution to every gathering that followed, and eventually people started asking for it by name. That feels like a small victory, making something simple that becomes part of someone elses memory.

Making It Your Own

I have swapped the feta for goat cheese when I wanted creaminess, and added grilled chicken when the meal needed to be substantial. The template holds up to almost any modification you throw at it.

The Right Bowl Matters

A wide shallow bowl beats a deep one every time, you want ingredients spread out so people can see what they are getting and serve themselves without digging.

What to Drink With It

A crisp Sauvignon Blanc is the classic pairing, though I have enjoyed this just as much with sparkling water and a long squeeze of lemon on weeknights.

• Candied pecans work if you want more sweetness and crunch.
• Grilled shrimp turns this into a full dinner without much extra effort.
• Always taste your strawberries before committing them to the bowl.

Save

Some recipes do not need to be complicated to become favorites. This one lives in that space between effortless and impressive, which is exactly where I like to cook.

Recipe FAQ

→ What type of greens work best for this dish?

Fresh spring mix greens are ideal, providing a variety of textures and mild flavors that complement the other ingredients.

→ Can I substitute the feta cheese?

Yes, goat cheese is a great alternative for a creamier texture while keeping a tangy note.

→ How should the dressing be prepared?

Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified for a smooth, well-balanced dressing.

→ Are toasted almonds necessary?

Toasted almonds add a crunchy texture and nutty flavor, but raw almonds or other nuts like candied pecans can also work well.

→ Can this be served with added protein?

Yes, adding grilled chicken or shrimp enhances the dish by introducing extra protein and heartier flavors.