Strawberry Feta Salad is a mouthwatering spring and summer salad with plump strawberries, lettuce, juicy grapes, dried cranberries, walnuts, and feta cheese in a simple lemon dressing. Easy and elegant!
Why we love strawberry salad
Spring and early summer are peak seasons for strawberries, which is the best time to make a luscious salad with strawberries. This savory and sweet salad is elegant, but easy, and perfect for every occasion, formal or casual.
Strawberry salad is loaded with flavor, texture, and nutrients, and takes minimal effort to make. Fresh, juicy, strawberries are the star, but when combined with juicy grapes, walnuts, dried cranberries, and feta cheese – this salad literally quenches your thirst.
If you love the sweet and savory salads made with fruit and cheese, I'm sure you'll enjoy peach burrata salad and tomato burrata salad. These make excellent brunch recipes when summer produce is at its peak.
- lettuce - Any leafy greens will work such as butter lettuce, romaine, spring mix, arugula, spinach, kale, etc.
- strawberries - The star of the show and best enjoyed during spring and summer.
- grapes - I love the flavor and color of red grapes, but green grapes are delicious too.
- walnuts - Plain walnuts add protein and fiber to this salad. You can make candied walnuts too (see recipe card footnotes).
- dried cranberries - Also called craisins, these add sweetness to the salad.
- feta cheese - Adds salty and savory flavors that pair well with the sweetness of strawberries and grapes.
- extra virgin olive oil - Or preferred salad oil.
- lemon - Use freshly squeezed lemon juice and zest for extra zingy flavor.
- honey - Or maple syrup, agave nectar, or preferred sweetener.
- Dijon - Or classic mustard.
- sea salt - Add to taste. You may not need any salt since feta cheese tends to be salty – in the most delicious way.
- black pepper - Add to taste.
How to make this recipe
Combine dressing ingredients in a mixing bowl and whisk while slowly drizzling in olive oil until it's creamy (also called emulsion). Refrigerate dressing until it's time to dress the salad.
Add strawberry salad components to a salad serving bowl. You can cover and refrigerate it like this until you're ready to serve. When ready, crumble the feta cheese and get ready for the best part!
Dress the salad with that gorgeous lemon dressing, gently toss, and devour!
When to make strawberry salad
Strawberries are in season from March through August, so I think of this as a a spring and summer salad recipe. Of course, strawberries are available year round. But peak season is arguably the best because that is when strawberries are more plump, juicy, and often on sale.
- To make ahead, it's best to store salad components separately for optimal freshness.
- Once strawberry salad is dressed, it's best to enjoy immediately.
- When dressing this salad, I recommend tossing the lettuce in dressing before adding the toppings to maintain the delicate shape of the fruit.
Swaps and variations
- Substitute any variety of nuts for walnuts in this salad. Use pecans, macadamia nuts, almonds, etc.
- Use a combination of leafy greens for more variety and flavor.
- Swap feta cheese with goat cheese or fresh mozzarella.
- Use any oil-based dressing such as poppy seed dressing or balsamic vinaigrette.
- Add shredded chicken to this salad and turn it into a whole meal! Use leftover baked chicken thighs or roasted chicken legs and really stretch those dollars.
More salad recipes to love
- Asian Slaw with sesame vinaigrette
- Greek Chickpea Salad
- Lemony Chickpea Kale Salad with Avocado
- Turmeric chickpea Buddha bowl
- Vegetable Quinoa Salad recipe
Strawberry Salad with Feta
For the Salad:
- 6 cups Lettuce, any kind
- 1 cup Fresh Strawberries, sliced
- 1 cup Red Grapes, halved
- ½ cup Walnuts, chopped (or candied walnuts)
- 2 tablespoons Dried Cranberries, chopped
- ¼ cup Feta Cheese, crumbled
For the Dressing:
- ¼ cup Extra Virgin Olive Oil
- 1 large Lemon, zested and juiced (about ¼ cup)
- 2 teaspoons Honey, or Maple Syrup
- 1 teaspoon Dijon Mustard
- Sea Salt, to taste
- Black Pepper, to taste
- In a large salad bowl, combine LETTUCE, STRAWBERRIES, GRAPES, WALNUTS, CRANBERRIES, and FETA CHEESE. Cover and refrigerate until ready to serve.Note: See recipe footnote for candied walnuts instructions.
- In another mixing bowl, whisk (or blend) OLIVE OIL, LEMON JUICE, LEMON ZEST, HONEY, DIJON, and SALT.
- Refrigerate in an airtight container until ready to serve.
- To serve, allow vinaigrette to sit at room temperature a few minutes if it's too thick from being chilled. Toss salad with vinaigrette and serve.
Traci's Recipe Notes
- Place ½ cup WALNUTS and 1 Tbsp SUGAR (white or brown) in a small skillet over medium heat.
- Stir the walnuts continuously until the sugar turns into a sticky liquid and coats the walnuts (about 5 minutes).
- Remove walnuts from skillet and set on a baking sheet to cool.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.