Strawberry and feta salad recipe

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Spring has finally arrived, and with it the appearance of longed-for exhilarating tastes. Take strawberries, for example. Once you have savored local fruit for breakfast, in a pie, or just with a bowl of cream, think of another way to use them, such as in a salad.

My four favorite flavor components of a great salad are sweet (juicy strawberries), salty (tangy feta), crunchy (toasted almonds), and refreshing (cucumbers). Add to that something unexpected and you have a salad that sings. Here the surprise is in the herbal explosion of peppery watercress and radishes, and lively mint or basil. You could use either mint or basil or both, depending on what you can find—they add a nice punch to the salad.

If you are lucky enough to find young watercress with thin stems, you will not need to do anything except rinse it and shake off the moisture. For bunches with thick stems, just remove the bottom thick ends, and keep the leaves on their upper stems.

And let’s not leave out the visuals. Serve this stunning looking salad on plates to highlight the beauty of the ingredients. It’s almost too pretty to eat. But of course, you should.

For the full recipe, go to

Posted on May 16, 2018 .