Spring Greens with Strawberries and Feta
Butter lettuce, arugula, and watercress with April strawberries, feta, radishes, mint, and toasted almonds in a strawberry shallot vinaigrette.
Why you'll love Spring Greens with Strawberries and Feta
The first local strawberries of the year turn up in April, and this salad puts them with everything else spring brings in: soft butter lettuce, peppery arugula and watercress, crisp radishes, and fresh mint. Salty, creamy feta and toasted almonds make it a salad with real substance, and the colors look like the market table.
The dressing is where the strawberries do double duty. A few berries are mashed right into a shallot vinaigrette of sherry and balsamic vinegar, Dijon, and olive oil, which turns it rosy and fruity. The shallot sits in the vinegar for five minutes first, which softens its sharp bite, so it tastes sweet and mellow instead of raw.
Sweet, salty, peppery, and tart in every forkful, it works as a side next to grilled chicken or fish, or as a light lunch with a jammy egg.
Quick overview: This Spring Greens with Strawberries and Feta takes 15 min of hands-on time and about 19 min in all and makes 4 servings, each about 2 cups. You'll need a skillet.
Ingredients
- 1/3 cup sliced almonds
- 1 small shallot, finely chopped
- 1 tbsp sherry vinegar
- 1 tbsp balsamic vinegar
- 1/4 tsp fine sea salt
- 10 oz strawberries (about 2 cups), hulled
- 1 tsp Dijon mustard Label: mustard seed, vinegar, water, and salt
- 1/4 cup olive oil
- 1/2 tsp freshly ground black pepper
- 1 head butter lettuce, leaves torn
- 2 cups baby arugula
- 1 bunch watercress, thick stems trimmed
- 4 radishes, thinly sliced
- 5 oz feta, crumbled into large pieces
- 1/4 cup small mint leaves
Instructions
- Toast the almonds: Toast the almonds in a dry skillet over medium heat, shaking the pan, for 3 to 4 minutes, until golden and fragrant. Tip them onto a plate right away, since thin slices go from golden to burnt in seconds.
- Mellow the shallot: Stir the shallot with the sherry vinegar, balsamic vinegar, and salt in a large salad bowl and let it sit for 5 minutes. The acid softens the shallot's raw bite, so it adds sweetness instead of heat.
- Make the strawberry vinaigrette: Mash 3 of the strawberries into the shallot mixture with a fork until mostly smooth, then whisk in the Dijon, olive oil, and pepper. Mustard helps hold the oil and vinegar together so the dressing coats the leaves evenly.
- Prep the berries: Halve or quarter the remaining strawberries, depending on their size, and toss them with 1 tablespoon of the vinaigrette in a small bowl.
- Dress the greens: Add the butter lettuce, arugula, watercress, and radishes to the bowl with the rest of the dressing and toss gently with your hands until every leaf is lightly coated. Dress them just before serving, since soft leaves wilt quickly once dressed.
- Finish: Pile the greens onto a platter or four plates and top with the strawberries, feta, mint, and almonds. Finish with a few grinds of black pepper and serve right away.
Storage and leftovers
Once dressed, this salad is best eaten right away. Undressed greens and radishes keep in the refrigerator, wrapped in a towel in a sealed container, for up to 3 days, and cut strawberries for 1 day.
The vinaigrette holds fresh shallot in oil, so refrigerate it in a sealed jar and use it within 4 days. Let it sit out for 10 minutes and shake it before using, since olive oil firms up when cold.
Variations
- Goat cheese: Use soft goat cheese in place of the feta for a creamier, tangier salad.
- Make it lunch: Top each plate with sliced grilled chicken, flaked salmon, or a halved jammy egg.
- Basil: Use torn basil in place of the mint.
- Pistachios: Use toasted shelled pistachios in place of the almonds.
Notes and tips
- Dry the greens well: Spin or pat the leaves completely dry. Water on the leaves dilutes the dressing and keeps it from clinging.
- Serve the berries at room temperature: Strawberries taste sweeter and more fragrant at room temperature, so take them out of the refrigerator 30 minutes ahead.
- Buy feta in brine: Block feta kept in its brine is creamier and holds its shape better than pre-crumbled feta.
- Use any spring greens: A mix of baby lettuces, spinach, or pea shoots works in place of any of the greens here.
Nutrition and mindful eating
- Strawberries are on the low-glycemic list and bring vitamin C and fiber, and here they sit with feta, almonds, and olive oil, the protein and fat that RESET360 always pairs with fruit.
- Arugula and watercress are cruciferous greens, and their peppery bite comes from the same family of compounds found in broccoli and cabbage.
- Feta brings protein, calcium, and a salty richness, so a little goes a long way in every bite.
- Olive oil and toasted almonds are the real fats, and they help your body absorb the vitamins in the greens.
- As you eat, notice the sweet berries against the salty feta and peppery greens, and check in later: next to grilled chicken or fish, or with an egg as lunch, a plate like this should carry you at least 3 hours with steady energy.
Frequently asked questions
Have a question about this Spring Greens with Strawberries and Feta? Start here, with the questions people ask most.
Can I make it ahead?
Make the vinaigrette, toast the almonds, and wash the greens up to a day ahead. Cut the berries and toss everything together just before serving.
What greens can I use?
Any tender spring greens: a mix of baby lettuces, baby spinach, or more arugula. Keep at least one peppery green in the mix to balance the berries.
Is feta too salty?
Feta is salty by nature, which is why the dressing uses only a pinch of salt. For a milder bite, rinse the crumbled feta in cold water and pat it dry.
Can I use frozen strawberries?
Fresh berries work best here, since frozen ones soften as they thaw. Thawed frozen berries are fine mashed into the dressing.
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