I’m obsessed with this strawberry salad. Spring strawberries are just incredible right now. I’m not sure about your grocery stores, but ours are packed with ripe, fragrant strawberries, just begging to be brought home and tossed into salads and muffins.
Last week I came across Harry’s Berries in our local Wegman’s. I remembered them from last year, they were some of the best tasting berries that I had ever had. They are “Paris berries” as I like to say. They are those berries that are so perfectly ripe, that if you leave them on the counter for an hour, they will mold. But you don’t have worry about the mold with these. If you leave them on the counter, they’ll be gone within 20 minutes. Sneaky children will creep up behind you and devour them. The only evidence will be the streaks of strawberry juice running down their chins or rubbed off on your white couch. So make sure you buy a couple of pounds.
If you can find the Harry’s Berries, get them for this salad. If not, any of the beautiful, sweet berries that you find will make for an incredible salad. Anyway, enough about the berries and on to the salad.
This dish can either be a meal on its own, or a beautiful side salad served with a quiche, frittata, or a pasta dish for your next brunch. It’s filled with protein packed feta and sliced almonds, tons of juicy strawberries, greens, and fresh herbs. The colors are vibrant, the flavors are fresh, and the Maple and Thyme Vinaigrette is a perfect balance of sweet and tart. This salad literally takes less than fifteen minutes to make. So what are you waiting for?!
If this salad isn’t exactly what you’re looking for, here are a few other salad recipes that you might enjoy…
Strawberry Salad with Maple and Thyme Vinaigrette
- 1/2 cup almonds, sliced
- 5 ounces arugula or salad green of your choice
- 1 pound strawberries, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup sliced fresh mint leaves
- 1/3 cup olive oil
- 2 tablespoons fresh orange juice from about 1/2 orange
- 1 tablespoon fresh lemon juice from about 1/2 lemon
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme leaves
- 1 pinch salt and pepper
- Preheat your oven to 350°. Spread 1/2 cup of sliced almonds onto a quarter sheet pan. Toast for 3-4 minutes. They will be golden brown and smell fragrant. Set aside until cool.
- In a large salad bowl toss the salad greens with the strawberries and sliced almonds.
- Sprinkle feta cheese and chopped mint leaves over the salad.
- In a small bowl or jar, combine the olive oil, orange and lemon juices, maple syrup, Dijon mustard, and chopped thyme leaves. Mix or shake to combine. Season to taste with salt and pepper.
- Pour vinaigrette over salad and toss to combine or serve the dressing alongside the salad in a small pitcher. Serve immediately.
KITCHEN TOOLS AND INGREDIENTS THAT I USED TO MAKE THIS RECIPE:
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