Strawberry Salad and Goat Cheese

Get ready for summer with this sweet and tangy Strawberry Salad and Goat Cheese. Made with fresh, juicy strawberries, tangy goat cheese, and a simple balsamic dressing, it's the solid salad to pair with your favorite dishes. Make a large serving for picnics, barbeques, or serve it alongside your favorite meal.

We love sneaking strawberries into classics, whether it's this BLT or our loaded strawberry breakfast bread. But when we're craving something simple, light, and easy to make, a salad is always our 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.

Ingredient notes

It 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 we 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 we 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. We like to buy it in small logs and crumble it myself. The taste is superior to crumbled goat cheese sold in containers.
• Nuts we lean toward almonds or pistachios, but pecans are another popular choice.
• Cucumbers we 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.

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 we often use what we have on hand. It's a great way to use up extra produce.

• Fruit You don't have to commit to 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 our sweet and spicy pickled onions instead.
• Candied nuts Every now and then, we 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 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 good on its own or served as a light side. Serve it in the spring or summer when strawberries and peaches are at their peak. We 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 we'll happily eat them the next day anyway.

Kitchen questions

Should we wash strawberries?

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. rinse them under cold water to remove any debris, pat them dry, and enjoy.

Love fruit?

Me too! Try these fruity combos.

Ingredients

Makes 2 (2-4 main versus side salad)

Balsamic Vinaigrette

• 3 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• ¼ tsp 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 tbsp chopped fresh herbs such as basil or thyme, optional
• lemon wedges, for serving, optional

Equipment

• large serving bowl or platter
• cutting board
• whisk or a small Mason jar with lid to mix the dressing

Method

Make the Balsamic Vinaigrette

1. 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.

Assemble the Salad

1. Add the lettuce to a large serving bowl.

2. 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).

Kitchen 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.