Strawberry and Feta Salad with Strawberry Dressing

strawberry saladThe tiny little chill in the air lately as I head to work in the morning lets me know that summer is slowly but surely drawing to a close. Sadly, in just a few weeks,  this over abundance of fresh, bright, colorful fruit wont be available to us anymore. So there’s no time like the presence to incorporate as much delicious fruit as you can into your diet. The time for chili and creamy pastas will soon be upon us… for now lets feast on strawberries and nectarines.

strawberry salad 3I say this every time I post a salad…. but please use as much of each ingredient as you would like. Except for the dressing, I wont include any measurements here.

Strawberry and Feta Salad with Strawberry Dressing
  • Iceberg or butter lettuce, torn into 2 inch pieces
  • strawberries, halved
  • Nectarines, cut into quarters
  • Feta cheese, crumbled
  • Pecans
  • 1 cup of strawberries, whole
  • ½ cup balsamic vinegar
  • 2 tablespoons of lemon
  • ½ cup of extra virgin olive poil
  • 1 large shallot, very finely minced
  • salt and pepper to taste
  1. Heat a large pan over medium heat. Add the pecans to the pan and cook for 2 minutes, stirring occasionally until the pecans are toasted but have not changed color. Remove from heat and allow to cool.
  2. Put the whole strawberries into a food processor or mixer and blend until they are finely pureed. If you can, strain the mixture through a small strainer.
  3. In a small bowl, mix together ½ a cup of the strawberry puree with the vinegar, lemon juice, olive oil, shallots and a pinch of salt and pepper. Taste the dressing for seasoning and add more salt or pepper as needed.
  4. Toss the lettuce with strawberries, nectarines, feta and cooled pecans. Drizzle with the strawberry dressing.*
The remainder of the dressing can last in the fridge for up to two weeks if kept in an airtight container.



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