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Balsamic Strawberry Salad: A Fresh Twist on Summer Eats
Youssef Hb

Balsamic Strawberry Salad: A Fresh Twist on Summer Eats

A vibrant summer salad where balsamic tang contrasts sweet strawberries. Packed with greens, crunchy pecans, and feta, it’s a quick, elegant dish for weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2 cups ripe strawberries (hulled and quartered)
  • 8 cups mixed salad greens (spinach and romaine blend recommended)
  • 1/2 red onion (thinly sliced and water-soaked to reduce bite)
  • 1/3 cup pecan pieces (or walnuts/almonds)
  • 1/3 cup crumbled feta cheese (optional)
  • 2 tbsp aged balsamic vinegar
  • 6 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey or sugar (light syrup)
  • 1/4 tsp salt

Method
 

  1. Wash and dry greens using a salad spinner
  2. Halve and slice strawberries evenly
  3. Thinly slice red onion, soak in water for 15 minutes, then drain
  4. Spread greens on 4 serving plates
  5. In a bowl, whisk balsamic vinegar, Dijon mustard, honey/sugar, and salt
  6. Slowly whisk in olive oil until emulsified
  7. Drizzle vinaigrette over greens
  8. Distribute strawberries, soaked onions, and toasted pecans over greens
  9. Top with feta crumbles (if using)
  10. Grind fresh black pepper to finish

Notes

Toast pecans at 350°F (175°C) for 3–5 minutes until aromatic.
Use aged balsamic (10+ years) for richer flavor.
Soaked onions should be patted dry before use to avoid excess moisture.
Omit feta for a vegan version.
Vinaigrette can double as a dip or dressing for extra use.