Summer Strawberry Salad with Feta

Salads

Prep Time: 20 mins Cook Time: 0 mins Servings: 4 Source: familystylefood.com

Ingredients

For the dressing:
¼ cup sliced strawberries
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped shallot
1 tablespoon fresh lemon juice
2 teaspoons honey or maple syrup
½ teaspoon salt
For the salad:
8-10 ounces arugula or spinach greens, or a 50/50 mixture
½ cup Italian parsley leaves (tender stems are okay) or basil leaves
1 pound strawberries, hulled and quartered
1 English (seedless) cucumber, sliced into 1/2-inch chunks, or 3 baby Persian cucumbers, sliced
1 pint cherry tomatoes (any color), sliced in half
¼ cup sliced red onion
½ cup crumbled feta cheese

Directions

Make the dressing
Combine all ingredients in a blender or small food processor until smooth and creamy. Dressing will keep refrigerated up to 5 days.
Make the salad
Put the arugula in a large salad bowl or a large serving platter. Top with the remaining ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.
KAREN’S NOTES AND TIPS
Make the dressing up to 5 days ahead and keep in a covered container (a glass jar is perfect) in the refrigerator. Give it a shake to blend before dressing the salad.
For the best texture, dress the salad shortly before serving so it doesn’t wilt the greens.
To make ahead for a party or picnic, you can assemble the undressed salad in your serving bowl and cover with a clean damp towel. It will keep up 6 hours in the refrigerator.

Nutrition