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Spring Green Salad with Strawberries and Feta

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A wonderful, refreshing, green salad with a variety of fresh, seasonal vegetables and fresh strawberries.

This salad is a wonderful combination of peppery rocket, baby spinach and mild lettuce together with salty feta, which are well balanced with the sweet and sour vinaigrette.

The vinaigrette is made with strawberry sauce (I used some of the strawberry sauce I made for the Strawberry Cake), but you can make the sauce in no time), with extra virgin olive oil,  balsamic vinegar, and a hint of garlic.  

Strawberry vinaigrette image

Combined with fresh strawberries, aromatic mint and crunchy roasted almonds, this salad will intrigue even the most demanding palettes.

Green Salad with Strawberries and Feta picture

Variation of this Green Salad

What other variations can I make with this green salad?

Say that it is not Spring and strawberries are out of season. What other fruit can I use?

Good question.

I love this salad so I make it year around.

During summer, I like it with stone fruit, especially peaches (or apricots). I halve a peach, remove the stone and in the cavity I add a knob of butter. I bake the halves until soft, for about 20 minutes or until soft. I cut them into slices and use two in the vinaigrette and the remaining to decorate on top. Instead of feta, I fry some halloumi and toast some walnuts.

I also love this salad with figs.

Rocket salad with halloumi and peaches image

During Fall (autumn), I add some pomegranate arils and in the vinaigrette I add some pomegranate syrup. If you don’t have any, you can add some honey.

We can also add some grapes, whatever variety you like, so long as they are sweet.

I have planted a vine I brought from Cyprus with Veriko grapes, which are wonderful in this salad.

Veriko grapes image
Veriko grapes

During winter, I like to add some orange supremes (orange slices without membrane or pith).

Green Salad with Strawberries and Feta image

Spring Green Salad with Strawberries and Feta

Yield: 4
Prep Time: 15 minutes
Total Time: 15 minutes

A wonderful, refreshing, green salad with various vegetables, such as Romaine lettuce, lola lettuce, baby spinach, arugula, mint and fresh strawberries.

Ingredients

  • 1 cup baby spinach
  • 1 cup tender Romaine lettuce leaves
  • 1 cup wild or cultivated rocket (arugula)
  • 1 cup red lollo lettuce
  • 50 grams feta, crumbled
  • 6 strawberries, quartered
  • 1 sprig fresh mint, finely chopped
  • 2 tbsp roasted almonds, cut into smaller pieces
  • Salt and freshly ground pepper

Strawberry Vinaigrette:

  • 6 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 4 tbsp strawberry sauce
  • 1/2 clove garlic
  • Salt and pepper to taste

Instructions

  1. Wash and drain all the vegetables.
  2. Coarsely cut by hand, the lettuce, red lolla lettuce, baby spinach, rocket and mint.
  3. Add the remaining ingredients, season with salt and pepper and mix.
  4. In a food processor add all the salad dressing ingredients and mix with until the garlic is mashed.
  5. Before serving, add the vinaigrette and mix.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 487Total Fat: 35gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 37mgSodium: 750mgCarbohydrates: 31gFiber: 3gSugar: 17gProtein: 14g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

© Ivy Liacopoulou
Cuisine: Greek Cuisine / Category: Salads

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About Ivy Liacopoulou

Ivy Liacopoulou grew up in Limassol, Cyprus, a beautiful island in the eastern Mediterranean, where her passion for cooking began as a child, helping her mother in the kitchen. Ivy belongs to a new generation of home cooks who loves to experiment and create new recipes of her own. She is the author of two cookbooks and she owns and manages Cooking Classes, in Nafplio, Peloponnese.

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