Strawberry Feta Spinach Salad with Balsamic Glaze

Some of the best salads start from whatever’s on hand. This Strawberry Feta Salad began as a simple fridge clean-out: a few strawberries, a handful of grapes, the last of a package of feta and some leftover toasted walnuts. A few generous splashes of balsamic vinaigrette later and the combination was irresistible.

Sweet, juicy strawberries pair beautifully with crisp grapes, while salty feta adds creaminess and toasted walnuts provide crunch and depth. The balsamic vinaigrette cuts through the sweetness with a balanced, tangy note that ties the salad together. It’s an approachable recipe that appeals to picky eaters and salad lovers alike.

This salad works as a light lunch, an elegant side for grilled meats or as part of a buffet. If you want a heartier meal, add grilled chicken, shrimp or your favorite protein to make it more substantial.

Why you’ll love this recipe

• A vibrant mix of sweet summer fruit, creamy feta and crunchy walnuts finished with a sweet-tangy balsamic vinaigrette.
• Ready in about 15 minutes; walnuts and dressing can be prepared in advance.
• Highly adaptable — swap greens, nuts or cheese to accommodate tastes and dietary needs.

Recipe ingredients

• Lettuce: Use spring mix, baby spinach or arugula for a peppery note.
• Strawberries: Choose ripe, fragrant berries for the best flavor.
• Grapes: Red or green seedless grapes both work well.
• Feta cheese: Crumbled feta adds a salty, creamy contrast; goat cheese is a fine substitute or omit for a vegan salad.
• Walnuts: Toasted walnuts add crunch; almonds, pecans, sunflower seeds or pepitas may be substituted.
• Dressing: A balsamic vinaigrette provides a sweet and tangy finish — homemade or a favorite store-bought version will work.

See the recipe card below for ingredient quantities and the full ingredient list.

How to make strawberry summer salad

This strawberry summer salad is quick to assemble and some prep can be done in advance.

Pro tip: Toast the walnuts and make the dressing a day or two ahead to save time.

Full instructions are in the recipe card below.

• Toast walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned (about 8–10 minutes). Remove from heat and let cool.
• Wash and slice strawberries; halve grapes if large. Crumble the feta and rinse or dry the greens.
• Combine lettuce, strawberries, grapes, feta and walnuts in a large bowl. Toss gently with enough balsamic vinaigrette to coat, and serve immediately.

Serving suggestions

This strawberry, walnut and feta salad pairs well with a variety of mains and makes a versatile addition to many meals.

• Serve alongside grilled pork or chicken for an elegant summer dinner.
• Offer it with burgers or sandwiches for a lighter picnic or backyard meal.
• Top with grilled chicken breast or sautéed shrimp to turn the salad into a satisfying entree.

Recipe notes

• Make ahead: Toast the walnuts and mix the dressing up to a few days in advance.
• For best texture, toss with dressing and serve immediately to avoid wilted greens.
• Cheese swaps: goat cheese, bleu or gorgonzola all pair nicely if you prefer a different flavor profile.

More salad recipes you’ll love

• Arugula salad with goat cheese and berries
• Broccoli and kale salad with a creamy poppy-seed dressing
• Kale salad with cherries, blueberries and goat cheese
• Baby lettuce salad with raspberries, cranberries and feta