Get ready for summer with this sweet and tangy Strawberry Salad with Goat Cheese. Made with fresh, juicy strawberries, tangy goat cheese, and a simple balsamic dressing, it's the perfect salad to pair with your favorite dishes. Make a large serving for picnics, barbeques, or serve it alongside your favorite meal.
I love sneaking strawberries into classics, whether it's this BLT or my loaded strawberry breakfast bread. But when I'm craving something simple, light, and easy to make, a salad is always my go-to.
Strawberries are made for salads. Their natural sweetness brightens up tender greens and plays off tangy goat cheese in the best way. Add in cool cucumbers, avocado, ripe tomatoes, and a handful of nuts, and you get a mix of fresh, creamy, and crisp in every bite.
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Ingredient notes
It really comes down to the strawberries. You can make this salad any time of year, but nothing compares to strawberries at their peak. Use the ingredients below as a starting point, or customize the salad however you like.
- Lettuce- Pick whichever greens you like, but I usually choose a 50/50 mix of spring lettuce and baby spinach. Arugula, romaine, spinach, or butter lettuce are all great options. Iceberg lettuce, though, doesn't bring the same flavor, so I skip it.
- Strawberries- Choose fresh strawberries that are bright red and in season, if possible. Fresh strawberries peak in late spring and early summer.
- Goat cheese- Look for plain goat cheese, also called "chèvre," in the cheese section. I like to buy it in small logs and crumble it myself. The taste is superior to crumbled goat cheese sold in containers.
- Nuts- I lean toward almonds or pistachios, but pecans are another popular choice.
- Cucumbers- I like to add a little more crunch and a pop of green.
- Tomatoes- For an extra pop of sweetness, choose cherry tomatoes in a variety of colors (yellow and orange look great against the bright red strawberries).
- Avocado- Adds an extra layer of creaminess.
Instructions
Here's the secret. This summer strawberry salad doesn't need instructions. There's truly no wrong way to prepare it. Slice, sprinkle, drizzle, and toss, then head to the expert tips below for a few extra pointers.
👩🍳Expert tips
- Use pre-washed lettuce. This is a great time saver. When washing lettuce, use a salad spinner or dry it with paper towels to get rid of excess moisture.
- Toast the nuts for the best flavor. Toasting nuts brings out a deeper flavor and crunch. To toast nuts, spread them in a single layer in a dry skillet and toast over medium heat for 3 to 5 minutes, stirring often, until fragrant and lightly golden.
- Add the nuts last. If prepping the salad ahead of time, toss in the nuts and dressing when ready to serve. The nuts will lose their crunch if added too early.
Substitutions and variations
Salads are totally customizable, and I often use what I have on hand. It's a great way to use up extra produce.
- Fruit- You don't have to commit to just strawberries. Any berry will work, as will peaches or other stone fruits. Grapes are another great option.
- Vinegar- No balsamic? No problem. Red wine vinegar, white balsamic, apple cider vinegar, champagne vinegar, or sherry vinegar all work well. Stick to a 3:1 oil to vinegar ratio and adjust the sweetness to taste.
- Citrus- To bring out the freshness of the fruit, finish the salad with fresh lemon or orange zest.
- Feta cheese- If you don't like goat cheese, feta is a great substitute.
- Onions- Thinly sliced red onion adds a nice crunch to this salad. If you prefer something milder, swap it for my sweet and spicy pickled onions instead.
- Candied nuts- Every now and then, I splurge on candied nuts for salads. They add a sweet and salty crunch that feels a little unexpected.
- Seeds- Nuts aren't the only way to add crunch. Pumpkin seeds (pepitas) or sunflower seeds work just as well.
- Add protein- Want to turn this salad into a full meal? Add a protein such as grilled chicken, turkey, or tofu.
Serving suggestions
This strawberry salad is delicious on its own or served as a light side. Serve it in the spring or summer when strawberries and peaches are at their peak. I love it alongside a heartier brunch meal such as a quiche, tart, or summer zucchini galette.
Storage and make-ahead
This salad is at its best right after it's tossed. Feel free to prep all the ingredients in advance, then add the dressing when you're ready to eat. Once dressed, leftovers will soften, but I'll happily eat them the next day anyway.
FAQ
Yes, but wait until you're ready to eat them. Washing strawberries too early can cause them to spoil faster. There's no need for anything fancy. Simply rinse them under cold water to remove any debris, pat them dry, and enjoy.
Love fruit?
Me too! Try these fruity combos.
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Strawberry Salad with Goat Cheese
Equipment
- large serving bowl or platter
- cutting board
- whisk or a small Mason jar with lid to mix the dressing
Ingredients
Balsamic Vinaigrette
- 3 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- ¼ teaspoon Dijon mustard
- pinch Kosher salt and fresh ground black pepper, to taste
For the Salad
- 5 ounces mixed greens or lettuce (spring mix, arugula, 50/50 mix, spinach)
- 1 cup sliced fresh strawberries (stems removed and hulled)
- ½ cup cherry tomatoes, halved
- ½ cup sliced cucumbers
- ½ avocado, pitted and thinly sliced
- 2-4 ounces goat cheese, crumbled (log-style for superior taste)
- ¼ cup raw unshelled pistachios or almonds, toasted* then chopped *see notes
- Kosher salt and fresh ground black pepper, to taste
- 1-2 tablespoon chopped fresh herbs such as basil or thyme, optional
- lemon wedges, for serving, optional
Instructions
Make the Balsamic Vinaigrette
- Add the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to a small bowl or jar. Whisk or shake until well combined. Taste and adjust seasoning as needed. Set aside until ready to use or refrigerate for up to a week.3 tablespoon extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey, ¼ teaspoon Dijon mustard, pinch Kosher salt and fresh ground black pepper, to taste
Assemble the Salad
- Add the lettuce to a large serving bowl.5 ounces mixed greens or lettuce (spring mix, arugula, 50/50 mix, spinach)
- Top with the strawberries, tomatoes, cucumbers, avocado, goat cheese, and nuts. Drizzle with the balsamic dressing right before serving. Toss to coat. Season to taste with salt, pepper, and fresh herbs, if using. Serve with lemon wedges (optional).1 cup sliced fresh strawberries, ½ cup cherry tomatoes, halved, ½ cup sliced cucumbers, ½ avocado, pitted and thinly sliced, 2-4 ounces goat cheese, crumbled, ¼ cup raw unshelled pistachios or almonds, toasted* then chopped, 1-2 tablespoon chopped fresh herbs such as basil or thyme, optional, Kosher salt and fresh ground black pepper, to taste, lemon wedges, for serving, optional
Notes
- Toasting nuts brings out a deeper flavor and crunch. To toast nuts, spread them in a single layer in a dry skillet and toast over medium heat for 3 to 5 minutes, stirring often, until fragrant and lightly golden.
- Feel free to double the dressing if you like a little extra.
- This salad makes enough for 2 as a large meal, or 4-6 as a side salad. Feel free to double the recipe for a larger crowd.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Marilyn says
Deliciously simple!!!