Spring Mix Strawberries Feta

There was this one afternoon last April when my friend Sarah showed up with a flat of strawberries from the farmers market, still warm from the sun. We stood in my kitchen eating them straight from the cart, juice dripping down our wrists, laughing about how nothing from a grocery store ever tastes quite like that. The next day, craving that fresh burst of spring again, I threw together whatever I had in the fridge those sweet berries, some greens I'd picked up, a crumble of feta from the back of the cheese drawer. Something about that combination, the tart berries against the salty cheese and that sharp balsamic bite, just worked so perfectly I've been making it on repeat ever since.

Last weekend I made this for my parents who were visiting from out of town. My dad, who usually views salads as 'rabbit food,' went back for seconds and actually asked if I could write down the 'recipe' which made me quietly proud because there's something deeply satisfying when a simple bowl of greens wins people over like that.

Ingredients

• Spring mix greens: The tender baby lettuces and delicate spinach here matter because sturdy greens like kale or romaine would overwhelm the fragile strawberries
• Fresh strawberries: They need to be ripe and fragrant since they're the star and underripe berries will make the whole salad feel flat and sad
• Crumbled feta: The salty creaminess cuts through the sweet fruit and adds that protein richness that keeps you from feeling hungry an hour later
• Red onion: Thin slices bring a sharp bite that wakes everything up and keeps each bite interesting
• Toasted pecans or walnuts: I've learned the hard way that toasting the nuts first makes all the difference raw nuts get lost but toasted ones add this lovely buttery crunch
• Extra-virgin olive oil: Don't use the cheap stuff here since the dressing is simple enough that the oil's flavor really comes through
• Balsamic vinegar: aged balsamic has this natural sweetness that plays beautifully with the strawberries while still providing that acidic punch
• Honey or maple syrup: Just enough to round out the sharpness of the vinegar and help the dressing emulsify properly
• Dijon mustard: This is the secret that keeps your vinaigrette from separating and adds this subtle depth you can't quite put your finger on

Instructions

Prep your fresh ingredients:

Hull and slice those strawberries, thinly shave the red onion into translucent half-moons, and give the greens a good spin in the salad spinner because wet dressing clings to wet greens and nobody wants a watery salad situation

Toast your nuts:

Toss the pecans or walnuts in a dry skillet over medium heat for about three minutes until fragrant and golden, shaking the pan constantly because trust me they go from perfect to burned in the blink of an eye

Build the salad base:

In your largest bowl pile the spring mix, strawberries, onion, cucumber if you're using it, and those beautiful toasted nuts together

Whisk together the vinaigrette:

In a small jar combine the olive oil, balsamic, honey, mustard, salt and pepper then shake vigorously until it thickens and turns cloudy

Dress and finish:

Drizzle about half the dressing over the salad and toss gently with your hands to coat everything evenly then scatter the feta across the top right before serving

Pin it

This salad has become my go-to for summer dinner parties because it's endlessly forgiving. I've served it alongside grilled fish, tucked it into wraps the next day, and even eaten it standing over the sink at midnight when everyone else has gone home.

Making It Your Own

The beauty of this recipe is how it adapts to whatever looks good at the market. Sometimes I swap in sliced almonds or pumpkin seeds if that's what I have in the pantry, and fresh mint leaves scattered on top add this whole other dimension that feels especially nice on hot days when everything needs to taste a little more refreshing.

The Perfect Timing

I've found that making the dressing in advance actually helps the flavors meld together beautifully. Keep it in a jar on the counter for up to three days and give it a good shake before using, just don't dress the whole salad until you're literally about to sit down to eat.

Serving Suggestions

This works as a light lunch on its own but really shines alongside grilled salmon or chicken. The sweet and tangy flavors cut through rich meats perfectly, and something about the fresh greens makes even a heavy dinner feel somehow lighter and more balanced.

• Add some grilled chicken or chickpeas if you need it to feel more like a full meal
• Swap the feta for goat cheese or leave it off entirely to keep it dairy-free
• Fresh basil or mint leaves make it feel even more special

Pin it

There's something about a salad this simple and fresh that reminds me why I love cooking in the first place. Hope it brings a little brightness to your table too.

Recipe FAQs

→ Can I substitute feta with other cheeses?

Yes, goat cheese works well as a creamy alternative or you can omit cheese for a dairy-free option.

→ What nuts are best for this salad?

Toasted pecans or walnuts add a pleasant crunch and complement the sweet and tangy flavors.

→ How do I prepare the balsamic vinaigrette?

Whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.

→ Can this dish be made ahead of time?

For best freshness, toss the salad just before serving; keep greens and dressing separate if preparing earlier.

→ Are there recommended protein additions?

Grilled chicken or chickpeas can boost protein and make the dish more filling.