Aunt Linda’s Strawberry Salad
I’ve been making Aunt Linda’s Strawberry Salad since summers at my grandmother’s house — it’s the sort of dish that arrives at a backyard cookout and disappears first. Bright, sweet strawberries meet tangy feta and crunchy walnuts for a salad that’s light enough for hot afternoons but composed enough to serve at a holiday buffet.
Why you’ll love this dish
This salad is the happiest meeting of simple pantry staples and seasonal fruit. It’s ready in under 10 minutes, requires no cooking, and works as a light lunch, a picnic side, or a pretty starter for dinner parties. If you’re feeding kids, picky adults, or trying to balance a heavier main, this salad delivers fresh flavor without fuss.
“Aunt Linda’s salad was a hit — sweet strawberries with salty feta and that balsamic drizzle made it unforgettable.” — a family favorite review
I often pair this with other fresh-fruit salads for gatherings; if you like a creamier fruit-forward option, try this strawberry-banana cheesecake salad for a sweet contrast.
The cooking process explained
Before you start: this recipe is assembly-only. There’s no chopping beyond slicing the strawberries and no heating. The process is about balance — combine the greens and fruit, top with cheese and nuts, then dress just before serving so the greens stay crisp.
Overview:
- Prepare the strawberries (wash, hull, slice) and toast the walnuts if you want extra crunch.
- Combine greens and fruit in a large bowl.
- Sprinkle cheeses and nuts on top.
- Dress right before serving and toss gently to coat.
What you’ll need
4 cups mixed greens (spring mix, baby spinach, or arugula)
2 cups sliced fresh strawberries (hulled)
1/2 cup crumbled feta cheese
1/4 cup walnuts, chopped (toasted if desired)
1/4 cup balsamic vinaigrette (store-bought or homemade)
Notes and substitutions:
- Mixed greens: use baby spinach or a peppery arugula if you prefer more bite.
- Strawberries: ripe but slightly firm berries work best; overly soft berries can turn mushy.
- Feta: goat cheese swaps nicely for a creamier texture.
- Walnuts: pecans or sliced almonds are good alternatives.
- Balsamic vinaigrette: a honey-balsamic dressing complements the strawberries particularly well.
Directions to follow
- Rinse and dry the mixed greens and place them in a large salad bowl.
- Wash, hull, and slice the strawberries. Scatter them evenly over the greens.
- Sprinkle the crumbled feta and chopped walnuts on top. If you like more crunch, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, watching closely.
- Drizzle the balsamic vinaigrette over the salad just before serving. Start with about half of the dressing and add more to taste.
- Toss gently to combine so the dressing coats the leaves without bruising the strawberries. Serve immediately.
Serving suggestions
- Best ways to enjoy it: this salad is lovely on its own for a light lunch, or serve it alongside grilled chicken or salmon for a complete meal.
- Plating idea: use a large shallow bowl so the strawberries and feta are visible on top; garnish with a few whole strawberries for color.
- Pairings: try it with crusty sourdough and a chilled glass of rosé, or as a side to lemon-herb grilled chicken. For a brunch table, it complements sweet options — if you want another fruity salad option for variety, check out this strawberry crunch salad for more inspiration.
The best way to save extras
- Short-term storage: keep leftover salad components separately. Store dressed salad in the fridge for up to 24 hours but expect the greens to wilt. For best results, refrigerate undressed greens and fruit separately and toss when ready to serve.
- How to store: use airtight containers. Greens and strawberries each keep best in their own containers to prevent sogginess.
- Freezing: do not freeze the assembled salad — strawberries and greens both become mushy when frozen. You can freeze strawberries alone for smoothies, but they won’t be suitable for this salad after thawing.
- Food safety: refrigerate perishable ingredients promptly at or below 40°F (4°C) and discard any dressed salad left out at room temperature longer than 2 hours (1 hour if above 90°F/32°C).
Pro chef tips
- Dry is crucial: pat strawberries and greens dry. Excess water dilutes dressing and makes the salad watery.
- Toast the nuts: toasting walnuts (2–4 minutes in a skillet) sharpens flavor and adds warmth.
- Dress lightly: you can always add more dressing, but you can’t take it away — start with half the listed amount.
- Texture contrast: a scatter of seeds (pumpkin or sunflower) adds extra crunch without overpowering the other flavors.
- Timing: assemble 5–10 minutes before serving. If you must prepare ahead, keep components separate and combine at the last minute.
Creative twists
- Add protein: fold in grilled shrimp or sliced grilled chicken to make it a main-course salad.
- Fruit swaps: use raspberries, sliced peaches, or mandarin segments when strawberries aren’t in season.
- Vegan option: swap feta for a dairy-free crumb or toasted chickpeas for a savory crunch, and use a vegan balsamic dressing.
- Sweet-salty play: add a small handful of dried cranberries or craisins for extra chew and sweetness.
- Dressing upgrade: mix 1 tablespoon honey into your balsamic vinaigrette for added depth.
Your questions answered
Q: How long does this salad take to prepare?
A: Active time is about 8–10 minutes — most of that is slicing strawberries and assembling. No cooking required unless you toast the walnuts.
Q: Can I prep components ahead of time?
A: Yes. Wash and dry the greens and strawberries, store separately in airtight containers, and crumble the feta ahead. Combine and dress right before serving.
Q: What if I don’t have balsamic vinaigrette?
A: A simple mix of olive oil, balsamic vinegar, a teaspoon of honey, salt, and pepper makes an easy substitute. Lemon vinaigrette also works for a brighter finish.
Q: Is this salad kid-friendly?
A: Generally yes — kids often love the sweetness of strawberries. Omit the feta or use a milder cheese if they’re sensitive to stronger flavors.
Q: Can I make this gluten-free or keto-friendly?
A: The base recipe is naturally gluten-free. For keto, reduce the strawberries portion to lower the carb count and increase the greens and protein.
Conclusion
Aunt Linda’s Strawberry Salad is one of those easy, return-to recipes that brightens a meal without fuss. If you’re planning a collection of sides for a summer gathering, the recipe ideas in Sides | thehealthypineapple are a great place to browse complementary dishes. For more strawberry-forward salads and variations that play with dried fruit and nuts, see this Strawberries, Craisins & Mixed Greens Salad Recipe – Recipezazz.
Aunt Linda’s Strawberry Salad
Ingredients
Salad Ingredients
- 4 cups mixed greens (spring mix, baby spinach, or arugula) Use a combination for best flavor and texture.
- 2 cups sliced fresh strawberries (hulled) Choose ripe but slightly firm berries.
- 1/2 cup crumbled feta cheese Can be substituted with goat cheese for a creamier texture.
- 1/4 cup walnuts, chopped (toasted if desired) Pecans or sliced almonds can be used as alternatives.
- 1/4 cup balsamic vinaigrette Store-bought or homemade.
Instructions
Preparation
- Rinse and dry the mixed greens and place them in a large salad bowl.
- Wash, hull, and slice the strawberries. Scatter them evenly over the greens.
- Sprinkle the crumbled feta and chopped walnuts on top. If desired, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, watching closely.
- Drizzle the balsamic vinaigrette over the salad just before serving. Start with about half of the dressing and add more to taste.
- Toss gently to combine so the dressing coats the leaves without bruising the strawberries. Serve immediately.
