Name: Simple Strawberry Romaine Feta Salad Recipe
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Cuisine: American
Ingredients: 3/4 cup olive oil; 5 tbsp cider vinegar; 2 1/2 tsp mustard; 1/2 tsp garlic, minced; 1 1/2 tbsp honey; 1 tsp salt; 1 shallot, thinly sliced and minced; 1 strawberry, diced; 4 cups spinach; 3 cups romaine lettuce; 1/2 cup feta cheese, crumbled; 1/4 cup almonds, slivered and toasted; 1/2 red onion, thinly sliced into half-moons; 2 cups strawberries, sliced into halves or quarters

Introduction

This Simple Strawberry Romaine Feta Salad is a fresh and vibrant dish perfect for spring and summer meals. The combination of sweet strawberries, tangy feta, and crunchy toasted almonds makes it a delightful treat that’s easy to prepare. A homemade strawberry vinaigrette ties all the flavors together beautifully.

A close-up of a fresh salad served in a wooden bowl on a white marbled texture surface, with a wooden spoon lifting a portion of the salad. The salad has several visible layers, starting with a base of dark green leafy spinach and lettuce, topped with bright red sliced strawberries positioned both whole and halved showing their juicy texture. There are small crumbles of white cheese scattered on top, along with thin slices of light purple onion and several whole almonds adding a brown crunchy texture. The wooden spoon holds a mix of these layers, highlighting the vivid colors and fresh textures clearly. In the background, there is a blurred white bowl filled with more strawberries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup olive oil

5 tbsp cider vinegar

2 1/2 tsp mustard

1/2 tsp garlic, minced

1 1/2 tbsp honey

1 tsp salt

1 shallot, thinly sliced

1 strawberry, diced (for the dressing)

4 cups spinach

3 cups romaine lettuce

1/2 cup feta cheese, crumbled

1/4 cup almonds, slivered and toasted

1/2 red onion, thinly sliced into half-moons

2 cups strawberries, sliced

Instructions

Step 1: Heat a dry skillet over medium heat and add the slivered almonds. Toast for about 4 minutes, stirring frequently, until golden brown and fragrant. Transfer to a plate to cool. Meanwhile, mince the garlic, thinly slice the shallot, dice one strawberry for the dressing, and thinly slice the red onion into half-moons. Slice the remaining strawberries into quarters or halves depending on size. Prep all ingredients before assembling the salad.

Step 2: In a blender or jar, combine olive oil, cider vinegar, mustard, minced garlic, sliced shallot, diced strawberry, honey, and salt. Blend or shake vigorously for 30 seconds until the dressing is emulsified and the strawberry is broken down, adding a subtle fruity sweetness. Taste and adjust seasoning as needed. Transfer the vinaigrette to a serving jar or bottle.

Step 3: Rinse the romaine and spinach thoroughly under cool water, then dry completely using a salad spinner or paper towels. Dry greens hold the dressing better and avoid sogginess. Roughly tear or cut the romaine into bite-sized pieces; keep spinach leaves whole or torn based on size. Place all greens in a large bowl.

Step 4: Divide the greens between serving plates or bowls. Top each with crumbled feta, sliced red onion, sliced strawberries, and toasted almonds. Drizzle with the vinaigrette just before serving, or serve the dressing on the side to keep the greens crisp and allow guests to dress their salad to taste.

Tips & Variations

Toast almonds carefully and watch closely—they can burn quickly and impact the flavor negatively.

Use a block of feta and crumble it yourself for better texture and freshness.

Substitute almonds with walnuts or pecans for a different crunch.

For a vegan version, omit feta and use a plant-based honey substitute or maple syrup in the dressing.

Add fresh herbs like basil or mint for an extra burst of freshness.

Storage

Store leftover salad components separately for best quality. Keep the dressing in an airtight container in the refrigerator for up to one week. Greens and toppings should be stored separately and combined just before serving to maintain crispness. If dressing the salad in advance, consume within a few hours and keep refrigerated. Leftover dressed salad can be refrigerated for up to one day but may wilt.

FAQs

Can I make the dressing ahead of time?

Yes, you can make the strawberry vinaigrette up to a week in advance and store it refrigerated in an airtight container. Shake or stir well before using as the ingredients may separate.

What can I use if I don’t have cider vinegar?

If you don’t have cider vinegar, you can substitute with white wine vinegar or red wine vinegar. These will keep the acidity but may slightly change the flavor profile.