Strawberry, Nut & Feta Summer Salad


As the saying goes, “If you can’t stand the heat, get out of the kitchen.” Luckily, we’ve got a recipe that will get you in and out of the kitchen in just minutes. Plus, it’s got a ton of variations so you can make it your own to please the people at your table. We suggest serving it with a glass of iced tea (pour a glass in these cute-as-can-be Mason jar cups that are perfect for summer) and water crackers or a baguette.





One container washed and ready to eat spinach leaves

2 ½ cups fresh strawberries, sliced

1 ¼ cup pecans, chopped

1 (6 oz.) package of feta cheese crumbles

Dressing (see recipe below)


Nut variation:

If you’re not a fan of pecans or they are not readily available in your area, substitute almond slivers.


Cheese variation:

Swap feta for goat cheese crumbles for a twist on the salad’s flavor.


Fruit variation:

In our book, more is more when it comes to fruit. Add mandarin oranges, blueberries, or fresh sliced peaches to the salad for a colorful and tasty dish.


Add some protein:

Grilled chicken slices are an easy way to up this salad’s protein count.



Mix first four ingredients together in a large salad bowl and top with vinaigrette. Serve immediately.


Strawberry Vinaigrette Dressing


2 cups of fresh strawberries, capped

3 tablespoons apple cider vinegar

2 tablespoons honey

2 tablespoons olive oil

2 teaspoons lemon juice

salt, to taste

pepper, to taste



Place all ingredients in a blender and blend until smooth. May be stored in an airtight container in the fridge for up to two weeks.   

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