Strawberry Feta Salad

Strawberry cucumber feta salad in a bowl.

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With cucumbers and red onions, this fresh strawberry feta salad recipe is inspired by a Greek salad. It is tossed in honey balsamic vinaigrette.

Prep Time10

Total Time10

Course: Salads

Cuisine: Greek, Italian, Mediterranean

Servings:

Author: Paige Adams

Ingredients

For salad

1 pound strawberries, hulled, halved if smaller and quartered if larger
6 Persian cucumbers (mini cucumbers), sliced 1/4-inch thick
1/2 small red onion, thinly sliced
8 ounces feta cheese, cut into 1/4-inch to 1/2-inch cubes
1/3 cup chopped toasted walnuts
2 tablespoons chopped parsley

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
1/4 cup olive oil

Instructions

Combine the strawberries, cucumbers, onions, feta, walnuts and parsley in a large bowl.
For the vinaigrette, whisk the garlic, mustard, honey, salt, pepper, balsamic vinegar and olive oil in a small bowl.
Drizzle the dressing into the salad. Toss to combine.

Notes

You can use torn fresh mozzarella instead of feta.

Chopped almonds are a good substitute for the walnuts.

You can also stir in cooked grains such as quinoa, barley or farro. Short pastas such as penne or fusilli work to turn this into a pasta salad.

You can make the vinaigrette up to 2 days in advance. Let it sit at room temperature for 15 minutes before stirring and then tossing into the salad.

Store leftovers in the fridge up to 3 days. To keep the salad more crisp, pour the excess dressing from the bottom of the serving bowl into another container and keep it separate from the salad.

Optional additions:

Chickpeas
Diced avocados
Baby arugula or spinach
Quinoa, barley or farro
Penne or fusili pasta

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