Nothing says slow summer living like a salad made with one of the season’s sweetest berries. Simple Strawberry Salad with Strawberry Vinaigrette came together in our cottage kitchen one afternoon, when bowls of ripe berries sat on the counter, just waiting to become something more than dessert.
After creating several cottage-style strawberry dessert recipes here on the blog, I was craving something a little lighter—a spring-to-summer salad that could stretch all the way through strawberry season.
This simple salad brings together tender spring greens, baby spinach, juicy berries, tangy feta cheese, and crunchy pecans, all finished with a bright homemade salad dressing.
The dressing is a homemade strawberry vinaigrette, made with a swirl of olive oil and a touch of wildflower honey (or use maple syrup), adds that sweet little kick that makes every bite sing.
Pack it up in a mason jar for a picnic, or use a large bowl and pile it high for a soft and simple dinner party on the porch.
It’s one of those easy, seasonal salads that feels right at home with linen napkins and bare feet in the grass.
Why You’ll Love This Strawberry Salad
- Sweet, fresh, and simple – This salad brings the best of fresh strawberries, soft spring greens, and creamy feta cheese into one lovely, perfect side dish. It’s light, full of flavor, and just feels like a sunny day on a plate.
- Endlessly flexible – Want to mix it up? Try blue cheese or goat cheese, toss in sunflower seeds, or swap the dressing for balsamic vinaigrette or a tangy raspberry vinaigrette. Even a small splash of cold water can mellow a bold vinaigrette if needed.
- Perfect for gatherings – Pack it in a mason jar for a picnic or serve it up in a large bowl at your next dinner party. It’s easy, elegant, simple, and makes just enough of a statement without any fuss.
- Made for strawberry season – This is one of those seasonal salads you’ll make on repeat while berries are ripe. Add chicken breast, avocado slices, or a few sprigs of fresh mint to make it your own.
Ingredients You Will Need
Spring greens – A tender blend of leafy greens that gives the fresh salad its gentle texture and garden-fresh feel. It’s the kind of base that lets the berries and dressing shine without getting in the way.
Baby spinach – These soft, earthy leaves tuck right into the mix, adding richness and just the right bite. They hold the vinaigrette beautifully and bring a little depth to every forkful.
Fresh strawberries – The heart of this salad. Their juicy sweetness tastes like a summer morning and adds a gentle burst of color that feels right at home on any cottage table.
Find the full list of ingredients and exact measurements in the printable recipe card below.
Creative Twists & Variations
- Swap in blue cheese – For a bolder, creamier bite, try using blue cheese instead of feta. It adds a lovely tang that pairs perfectly with juicy strawberries and tender salad greens.
- Serve in a mason jar – For a charming picnic or lunch-on-the-go, layer this salad in a mason jar. It’s pretty, practical, and perfect during peak strawberry season.
- Try a different dressing – If you’re short on time or ingredients, balsamic vinaigrette or raspberry vinaigrette make great stand-ins for homemade. You can even add poppy seeds to the dressing for a touch of texture and charm.
- Add color and crunch – A few cherry tomatoes, red onion slivers, or sunflower seeds give the salad a little more bite and beauty. These small additions are lovely when you’re serving this at a dinner party or want to stretch the salad into a main dish.
Tools You May Need
- Large salad bowl – Great for gently tossing the greens, berries, and cheese without squishing or bruising anything.
- Immersion blender or blender – Blends the strawberry vinaigrette into a silky, well-emulsified dressing right in the jar or bowl—quick, easy, and no mess.
- Mason jars – Handy for storing leftover dressing or layering the salad for a sweet little lunch on the go or a backyard picnic.
How to Make Simple Strawberry Salad with Strawberry Vinaigrette
Step 1: Prep your greens
Rinse your spring greens and baby spinach, then use a salad spinner to gently dry them.
This keeps the fresh salad greens from bruising and makes for a prettier presentation. I use my oldie but goodie Pampered Chef spinner, but any solid one from a retail store or online store will do the job beautifully.
Once spun dry, place the greens in a glass bowl with a lid and pop them in the fridge to stay cold and crisp while you prep the rest.
Step 2: Make the vinaigrette
Add chopped fresh strawberries, honey or maple syrup, apple cider vinegar, olive oil, lemon juice, sea salt, and cracked black pepper to a mason jar.
Blend it all together with an immersion blender until smooth and creamy. Taste and adjust—add a little more honey if you like it sweeter, or swap for maple syrup if you’re leaning towards a more smoky flavor.
Pop the mason jar in the fridge to chill while you put the rest together.
Step 3: Slice the strawberries
Cut the fresh strawberries into thin pieces so they tuck right into the greens.
If you’re prepping ahead, wait to slice until just before serving so they stay bright, juicy, and hold their shape.
Step 4: Toast the pecans
Warm a dry skillet over medium heat and toast the pecans until fragrant, about 2–3 minutes.
Leave them whole for a pretty presentation, or chop them if that’s better for your crowd.
Step 5: Assemble the salads
When you’re ready to serve, take the chilled greens from the fridge and divide them into individual bowls or plates.
This keeps everything fresh and lets the toppings stay put on top of the greens instead of sliding to the bottom of your large bowl.
Step 6: Add toppings and serve
Top each portion with crumbled feta, toasted pecans, and sliced strawberries.
Drizzle with chilled strawberry vinaigrette just before serving.
Each bowl feels like its own little moment—fresh, thoughtful, and perfect for any cottage table.
Find the full list of ingredients and exact measurements in the printable recipe card below.
Tips
- Add strawberries last – If you’re prepping ahead, wait to slice and add the strawberries just before serving. That way, they stay vibrant and don’t release too much juice.
- Keep your greens crisp – After spinning them dry, store your greens in a glass bowl with a lid and pop it in the fridge. Cold greens always make for a prettier, fresher salad.
- Serve individually for best presentation – Instead of mixing everything in a large bowl, build each salad on its own plate or in a mason jar. This keeps the toppings from sinking to the bottom and makes each serving feel thoughtful and special.
- Make the vinaigrette ahead – Blend the dressing first and chill it in the fridge while you prep the rest of the salad. It helps the flavors settle in, and it’s one less thing to do right before serving.
- Toast the pecans – A few minutes in a dry skillet brings out the flavor and adds a cozy, nutty crunch. Totally worth the extra step.
Storage Tips
- Store greens separately – Keep leftover salad greens in an airtight container lined with a paper towel to absorb moisture. They’ll stay fresh in the fridge for up to 2 days.
- Chill the vinaigrette – Store extra strawberry vinaigrette in a mason jar with a tight lid in the fridge for up to 4–5 days. Give it a good shake or quick blend before serving, as natural separation may occur.
- Wait to combine – If making ahead, store all components separately and assemble just before serving. This keeps everything crisp, vibrant, and full of flavor.
Recipe FAQs
Can I make this salad ahead of time?
Yes, you can prep the components ahead of time. Wash and dry your greens, toast the pecans, and prepare the vinaigrette. Store each separately in airtight containers in the fridge. For the best flavor and texture, slice the strawberries and assemble the salad just before serving.
How long does homemade strawberry vinaigrette last?
Homemade strawberry vinaigrette can be stored in a sealed mason jar in the refrigerator for up to 5 days. Before using, give it a good shake or stir, as natural separation may occur.
What are some good protein additions to this salad?
Grilled chicken breast or cooked shrimp make excellent protein additions. They complement the sweet and tangy flavors of the salad without overpowering them.
Can I use a different cheese instead of feta?
Absolutely! Blue cheese or creamy goat cheese are great alternatives that pair well with the strawberries and pecans. Choose based on your personal preference for a tangier or milder flavor.
More Cozy Recipes and DIYs From The Cottage;
- Strawberry Girl Summer Tablescape with Country Cottage Charm
- Strawberry Shortcake Recipe, Biscuit-Style with Fresh Milled Flour
- Freshly Milled Flour Sourdough Sandwich Bread Recipe
- Easy Sourdough Discard Pizza in Cast Iron Recipe
Strawberry Salad with Strawberry Vinaigrette
Tools
- 1 Salad spiner
- 1 Large mixing bowl
- 1 Mason jar
- 1 Immersion Blendcer
Ingredients
For the Salad (Serves 4 as a side, 2 as a light lunch):
- 2 cups spring mix greens about 60g
- 1 cup baby spinach about 30g
- 6 fresh strawberries sliced (about 120g)
- ÂĽ cup crumbled feta cheese about 30g
- ÂĽ cup pecans whole or chopped (about 30g)
- Freshly cracked black pepper to taste
For the Strawberry Vinaigrette (Makes about ½ cup, enough for 4 servings):
- 1 cup fresh strawberries hulled and chopped (about 150g)
- 2 tablespoons honey or maple syrup about 42g
- 2 tablespoons apple cider vinegar 30ml
- ÂĽ cup extra virgin olive oil 60ml
- 1 teaspoon fresh lemon juice 5ml
- Pinch of sea salt about 1g
- A few grinds of black pepper
How To Make
- Prepare the greens: Rinse the spring mix and baby spinach, then gently dry using a salad spinner. Place in a large mixing bowl and refrigerate to keep crisp.
- Make the vinaigrette: In a mason jar, combine chopped fresh strawberries, honey or maple syrup, apple cider vinegar, olive oil, lemon juice, sea salt, and black pepper. Blend until smooth using an immersion blender. Chill in the refrigerator.
- Toast the pecans: In a dry skillet over medium heat, toast the pecans for 2–3 minutes until fragrant. Set aside to cool.
- Assemble the salad: Just before serving, slice the strawberries. Remove the greens from the refrigerator and divide into individual bowls or plates. Top with sliced strawberries, crumbled feta, and toasted pecans.
- Dress and serve: Drizzle each salad with the chilled strawberry vinaigrette. Serve immediately and enjoy.
Notes
- For added protein, consider topping with grilled chicken breast or shrimp.
- Blue cheese can be used in place of feta for a bolder flavor.
- Sunflower seeds or poppy seeds make great additions for extra crunch.
- If preparing ahead, keep the components separate and assemble just before serving to maintain freshness.
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