Summer Strawberry Salad
Make Summer Strawberry Salad: bright strawberries, crunchy pistachios and maple-Dijon dressing for a simple, fresh summer salad.
Ingredients
- 1 pound fresh strawberries
- 6 cups mixed greens (or red leaf, arugula)
- ¼ cup dried cranberries
- 3 green onions (or red onions, sliced)
- ⅓ cup pistachios (roasted)
- ⅓ cup crumbled feta cheese
- ½ cup vegetable oil
- ¼ cup apple cider vinegar
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- ½ teaspoon chopped fresh basil (or ¼ teaspoon dried basil)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
Step 1: Make the Maple‑Dijon Dressing
In a jar with a tight‑fitting lid combine the vegetable oil, apple cider vinegar, maple syrup, Dijon mustard, chopped basil, salt, black pepper and garlic powder. Screw the lid on securely and shake vigorously until the dressing emulsifies into a smooth, glossy vinaigrette. Set the jar in the refrigerator to chill while you prepare the salad components — the dressing will sit inside the jar until it's time to dress the greens.
Step 2: Wash, Dry and Slice Produce
Rinse the strawberries and mixed greens under cool water, then pat them dry thoroughly with a clean tea towel or a salad spinner so leaves stay crisp and berries do not dilute the dressing. Hull the strawberries and slice them into generous ½‑inch slices so each piece shows the glossy, seedy interior. Trim and thinly slice the green onions. Keep each prepped element ready at hand on the counter.
Step 3: Combine the Salad Ingredients
In a large, clean white bowl arrange the torn mixed greens and scatter the sliced strawberries over them, followed by the dried cranberries, sliced green onions, roasted pistachios and crumbled feta. Gently toss with a couple of wooden turns so the colors and textures sit together — you want the bright red strawberry slices nesting among the deep greens, matte white feta bits, and the irregular green pistachio chunks. The bowl now shows the full assembled salad before dressing and is the visual milestone of the process.
Step 4: Dress, Toss and Serve
Give the chilled dressing jar a quick final shake, remove the lid, and drizzle a light, even thread of vinaigrette over the salad (you may not need all the dressing). Using a wooden serving spoon, toss the salad gently until leaves are lightly glossy and ingredients are evenly coated but not saturated. Transfer the dressed salad to the serving position and serve immediately, the strawberries glistening and the feta and pistachios adding contrasting texture on top.
Notes
- Dress the salad lightly and add more as needed.
- Dry greens thoroughly to prevent sogginess.
- Use ripe, fragrant strawberries for best flavor.
- Store dressing separately and refrigerate up to one week.
- Substitute nuts and cheese to accommodate allergies or preferences.