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Strawberry Salad with Balsamic Vinaigrette
This easy strawberry salad recipe features a creamy homemade balsamic dressing, toasted nuts, and sweet ripe berries. It’s the perfect…
This easy strawberry salad recipe features a creamy homemade balsamic dressing, toasted nuts, and sweet ripe berries. It’s the perfect side dish for spring and summer meals!
After testing hundreds of salad recipes in my kitchen over the years, this strawberry salad is still my absolute go-to recipe for everything from quick weeknight dinners to summer parties. There’s a certain magic in the sweet, juicy berries with the tangy depth of homemade balsamic vinaigrette, crunch of nuts, and pops of salty cheese.
I first created this recipe when Alex and I were looking for ways to use local strawberries from our local farmers market. What started as a simple experiment has evolved into one of our most popular reader favorites. Every time I make it for friends or family, someone asks for the recipe!
Featured reader comment
“Simple and yummy! I regularly make balsamic dressing but your directions took it up a notch from my usual. I’ll be enjoying this for the next few days!” -C.
Ingredients you’ll need
The biggest challenge with green salads? Creating the right balance of flavors and textures. Too sweet and it feels overpowering; too plain and the strawberries get lost. I’ve learned that the key is creating contrast: sweet berries, tangy dressing, crunchy nuts, and creamy cheese work together to make each bite interesting.
- Ripe strawberries: Finding truly ripe berries is my number one priority! I look for fully red berries with a sweet aroma. If local berries aren’t available, I buy them in summer when they’re in season (late spring to early summer) for the best flavor. If you can’t find them, blueberries or blackberries work here too.
- Mixed greens: I use a blend of spinach and lettuce for the ideal texture. The slight bitterness of the greens perfectly balances the sweet berries.
- Red onion: This adds a savory punch that complements the sweetness. My game-changing trick: soaking the slices in cold water for 15 minutes eliminates harsh onion breath while keeping the flavor! Or even better, make a batch of pickled red onions.
- Toasted nuts: These provide essential crunch. I typically use pecans, walnuts, or sliced almonds, and always take the extra two minutes to toast the nuts—it makes a world of difference. Pistachios are also nice.
- Cheese crumbles: Optional but highly recommended! I usually choose feta, but goat cheese adds lovely creaminess that ties everything together.
Step by step instructions
The key to making this strawberry salad recipe is taking the time to mix up your own homemade balsamic vinaigrette salad dressing. When Alex and I first started cooking most of our meals at home, we threw out our store-bought salad dressings and start making homemade! It makes a world of difference for a great salad. Here’s how to make this salad in just 15 minutes (or jump to the full recipe for exact quantities):
Step 1: Clean the strawberries and slice them. Wash and dry the salad greens. Thinly slice the red onion (Pro tip: Soak it in cold water for 15 minutes before serving to mellow the flavor).
Step 2: Toast the nuts for a few minutes until they are golden brown, stirring frequently and watching carefully so that they don’t burn. Immediately remove the nuts to a plate.
Step 3: In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and kosher salt. Then gradually whisk in the olive oil until fully emulsified and creamy.
Step 4: To serve, spread the greens on a plate and top with strawberries, red onion, nuts, cheese crumbles, vinaigrette, and several grinds of black pepper.
Make it your own—variations and swaps
Over the years, I’ve created countless variations of this salad. Here are some of my favorite tweaks:
Nuts
If you have time, toasting the nuts is a great way to step up the flavors! It really does intensify the flavors in a noticeable way. Add the nuts to a dry skillet and toast for 3 to 5 minutes over medium heat, stirring frequently. Immediately remove to a plate. See How to Toast Pecans, How to Toast Almonds, or How to Toast Walnuts.
Other variations on the nuts include hazelnuts, chopped pistachios, candied pecans, or candied walnuts.
Cheese
Cheese is optional but adds a welcome savory contrast. We like feta cheese or goat cheese crumbles. Gorgonzola or Parmesan cheese also work. Omit cheese for a vegan salad and it’s just as tasty!
Dressing
A few other salad dressing options include Poppy Seed Dressing, Strawberry Vinaigrette, or Citrus Salad Dressing.
Transform it into a complete meal
One thing I love about this salad is how easily it transforms from side dish to main course. When I want a complete meal, I add one of these protein options:
- For date night: I add pan seared salmon or baked salmon (the sweetness of the berries complements the rich fish perfectly)
- For weeknights: It’s especially great with air fryer chicken (so fast!), pan seared chicken, grilled chicken, or blackened chicken
- For vegan dinner: I love adding baked tofu or a sprinkle of crispy roasted chickpeas
Storage and make ahead notes
For meal prep: Prepare all components separately and store in the refrigerator. The dressing keeps well in a sealed jar for up to 5 days.
For dinner parties: Prep everything up to 8 hours ahead, storing components separately in the refrigerator. Bring the dressing to room temperature before assembling.
If you have leftovers: Store any undressed salad components together, but keep the dressing separate. Add fresh greens the next day if the original ones are wilted.
Dietary notes
This strawberry salad recipe is vegetarian, gluten free, naturally sweet, and refined sugar free. For vegan, omit the cheese crumbles.
Frequently asked questions
Ripe but firm strawberries are ideal: it’s best to buy them in strawberry season! Local berries are the best choice when you can find them. Avoid soft or mushy berries that will break down in the salad.
The possibilities are endless! Popular additions include spinach, arugula, crumbled feta cheese, chopped pecans or walnuts, or blueberries.
A light and flavorful dressing is key. A Balsamic Vinaigrette works very well, or try Poppy Seed Dressing, Strawberry Vinaigrette, or Citrus Salad Dressing.
It’s best to assemble the salad just before serving to prevent the strawberries from getting soggy. However, you can prepare the dressing and other ingredients in advance.
Strawberry Salad
Pin Recipe
Print RecipeThis easy strawberry salad recipe features a creamy homemade balsamic dressing and sweet ripe berries. It’s the perfect side dish!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4
- Category: Side Dish
- Method: Raw
- Cuisine: Italian
Ingredients
For the salad
- 2 cups ripe strawberries
- 8 cups mixed salad greens (mix of spinach and lettuce)
- 1/2 red onion
- ⅓ cup pecan pieces, chopped walnuts, or sliced almonds*
- ⅓ cup feta cheese crumbles**
- Fresh ground black pepper
- Optional: make it a main dish with a protein adder***
For the balsamic vinaigrette
- 2 tablespoons aged balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup or honey
- ¼ teaspoon kosher salt
- 6 tablespoons olive oil
Instructions
- Clean the strawberries and slice them. Wash and dry the salad greens. Thinly slice the red onion. To mellow the flavor, soak the onion slices in cold water for about 15 minutes prior to serving, then drain.
- Optional: In a small saucepan over medium heat, toast the nuts for a few minutes until they are golden brown, stirring frequently and watching carefully so that they don’t burn.
- Make the balsamic vinaigrette: In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until fully emulsified and creamy.
- To serve, spread the greens on a plate and top with strawberries, red onion, nuts, feta cheese crumbles, vinaigrette, and several grinds of black pepper.
Notes
*If you have time, toasting the nuts is a great way to step up the flavors! Add the nuts to a dry skillet and toast for 3 to 5 minutes over medium heat, stirring frequently. Immediately remove to a plate. See How to Toast Pecans, How to Toast Almonds, or How to Toast Walnuts. Other variations on the nuts include hazelnuts, chopped pistachios, candied pecans, or candied walnuts.
**Cheese is optional but adds a welcome savory contrast. We like feta cheese or goat cheese crumbles. Gorgonzola or Parmesan cheese also work. Omit cheese for a vegan salad and use maple syrup in the dressing.
***Consider adding protein to make it a main dish! Try chicken like Parmesan crusted chicken, grilled chicken, or blackened chicken, salmon like baked salmon, pan seared salmon, or grilled salmon, or tofu like baked tofu, crispy tofu, or grilled tofu.
Leftover and make ahead tips: Salads are notoriously suboptimal as leftovers, as they get soggy over time. We like to plate individual salads when serving and simply drizzle the dressing over each plate or bowl. If making in advance, chop the components and store them refrigerated in separate individual containers. Directly before serving, allow the dressing to come to room temperature, then plate each salad.
Other salad dressing options include Poppy Seed Dressing, Strawberry Vinaigrette, or Citrus Salad Dressing.
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