This strawberry salad is sweet, tangy and very refreshing and takes minutes to prepare using just a handful of ingredients. It’s such a crowd pleaser you’ll want to make it all season long for summer parties, special occasions, potlucks, picnics and cookouts.
This is a strawberry salad that satisfies the senses with the aroma of fresh strawberries and mint, contrasting textures and complementing flavours, combined in a display of vibrant colour!
It is a delicious and unashamedly colourful summer salad and quite a crowd pleaser, one you’ll want to make on repeat throughout strawberry season.
The classic combination of sweet fruit with tangy cheese is perfect for the summer, enhanced with refreshing cucumber, tossed in a mouthwatering dressing and garnished with fresh mint.
You only need 8 ingredients and 10 minutes to make this simple salad making it perfect for a summer party, special occasions, potlucks, picnics and cookouts.
Not only is it refreshing, its also healthy and good for you as it is made with great ingredients and no sugar (unless your strawberries are not sweet, see below*), and no sweeteners.
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The key ingredients
For best results use ripe, fresh good quality ingredients. Here are some helpful tips on selecting ingredients:
- strawberries – they should be firm and undamaged, taste one or two before to ensure they are sweet and juicy. *If the strawberries aren’t very sweet, toss in 1-2 teaspoons of caster sugar after slicing.
- cucumber – crisp English cucumber or baby cucumbers for their delicate sweet flavour.
- feta – a classic feta made from sheeps’ milk will have a wonderful sharp flavour complementing the fresh sweet flavours of the strawberries, while feta made from sheep and goats’ milk will have a milder flavour. I don’t recommend feta made from cow’s milk as it is a little sour with a slight aftertaste and doesn’t have great texture.
See recipe card for quantities.
Ideally use a slab of feta that is packed in brine as it will keep the feta fresh and preserve the flavour. The brine has wonderful flavour so don’t discard it, and use it for dressings and marinades. You could also add a tablespoon to the dressing for a deeper flavour.
Here are a few variations to prepare this strawberry salad in case you cannot use certain ingredients (due to allergies, intolerances, etc.), or if you want to change it up a little.
- cheese – replace feta with your favourite crumbly goat cheese, a sweet gorgonzola, comté or gruyere.
- make it vegan – replace cheese with slices of avocado for creaminess.
- fruit – instead of strawberries use fresh peaches, sliced apples, pears, raspberries, blueberries, or a mixture of these.
- salad leaves – add a few handfuls of salad leaves or baby spinach leaves for extra flavour, texture and colour.
- nuts – toss in a handful of roughly chopped candied pecans, hazelnuts or almonds for extra crunchiness.
Transfer the salad to a closed container and keep chilled for up to 6 hours.
As this salad is water rich, once mixed with dressing it will not taste great if stored for much longer.
Make ahead instructions
You can make this strawberry salad up to 12 hours in advance but leave it undressed as salt in the dressing will cause ingredients to lose moisture thereby accelerating the spoiling process. (Salt in the feta won’t cause such a problem)
Cover and store undressed salad in the fridge for up to 12 hours.
The dressing can also be made in advance and kept in a closed container in the fridge for up to a week.
Whisk the dressing or shake it in the container to blend the ingredients before mixing into the salad.
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- 10 medium fresh strawberries washed, cut into slices
- 100 grams feta cheese 3½ oz. drained, then crumbled
- ½ English cucumber or 2 Persian baby cucumbers, washed, thinly sliced and cut into quarters
- 6 leaves fresh mint roughly torn
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- In a bowl mix together 10 medium fresh strawberries, 100 grams feta cheese and ½ English cucumber. Set aside to make the dressing.
- In a medium bowl whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, ¼ teaspoon salt and ⅛ teaspoon black pepper. Before serving pour dressing over the salad and mix till salad is well coated. Garnish with torn 6 leaves fresh mint.
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Nutritional information is calculated automatically and accuracy cannot be guaranteed. The information above is an estimate per serving.
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