Greek Summer Salad: Strawberries And Feta On Mixed

Name: Greek Summer Salad: Strawberries And Feta On Mixed Baby Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces mixed baby greens; 2 tablespoons fresh tarragon, chopped; 1/2 pint fresh strawberries, sliced; 2 ounces kalamata olives, pitted and sliced; 1/3 cup walnuts, chopped and toasted; 3/4 cup feta cheese, crumbled; lemon zest; Greek Vinaigrette; 3 tablespoons red wine vinegar; 1 1/2 tablespoons lemon juice; 1/2 teaspoon garlic, finely minced; 1 teaspoon shallot, finely minced; 1/2 teaspoon Greek oregano; 1/2 teaspoon coarse salt; 1/4 teaspoon fresh ground black pepper; 1/3 cup extra virgin olive oil; 6 tablespoons light olive oil

Servings: persons

8 ounces mixed baby greens
2 tablespoons fresh tarragon, chopped
1/2 pint fresh strawberries, sliced
2 ounces kalamata olives, pitted and sliced
1/3 cup walnuts, chopped and toasted
3/4 cup feta cheese, crumbled
lemon zest
Greek Vinaigrette
3 tablespoons red wine vinegar
1 1/2 tablespoons lemon juice
1/2 teaspoon garlic, finely minced
1 teaspoon shallot, finely minced
1/2 teaspoon Greek oregano
1/2 teaspoon coarse salt
1/4 teaspoon fresh ground black pepper
1/3 cup extra virgin olive oil
6 tablespoons light olive oil

1
Wash & rinse your salad greens, pat dry with paper towels to ensure most of the water has been removed from the leaves. Set aside.
2
In a large serving bowl, whisk together the first 7 VINAIGRETTE ingredients. Continue whisking while adding a slow and steady stream of extra-virgin olive oil, followed by the mild/light olive oil. Whisk until you get a creamy, emulsified mixture. (Makes about 1 cup. Refrigerate in an airtight container for up to 2 weeks.).
3
Add the salad greens, tarragon, strawberries, and olives to the bowl; gently toss to coat all your salad leaves with the vinaigrette.
4
Equally divide your salad and place on chilled plates; top with the walnuts, feta, and lemon zest. Do like the Greeks, serve with crusty Italian or French bread to mop up the leftover vinaigrette and strawberry juices.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 ounces mixed baby greens, 2 tablespoons fresh tarragon, chopped, 1/2 pint fresh strawberries, sliced, 2 ounces kalamata olives, pitted and sliced, and more.

Yes, Greek Summer Salad: Strawberries And Feta On Mixed Baby Greens falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Summer Salad: Strawberries And Feta On Mixed Baby Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions