The strawberry lettuce feta salad is a refreshingly simple summer salad with a minimal dressing. It is an irresistibly tasty and gluten-free option to place at your lunch table.
Between the Indian festivals, fathers day, anniversary there is so many desserts and complex eats that go on in a few weeks span towards the end of August and beginning of September. Suddenly it feels like the body craves just some crunchy lettuce or something raw and light. With the berry season on, a lettuce strawberry salad seemed perfect.
Getting the lettuce strawberry salad started.
Putting together this salad takes only a short amount of time. Get all the ingredients from the recipe card and you are good to go.
Prepping and storing the strawberries
Strawberries though in season spoil real fast. Here is a tip, line a refrigerator friendly box with kitchen paper and place the berries not touching each other. Wash the berries only when you need them. This has saved me a lot of berries from being spoilt
Getting the lettuce ready.
you can literally finish off a good large head of iceberg lettuce with a good dressing. Cut off the core and peel off the leaves. Wash them and spin them in the salad spinner. If no spinner, use a kitchen towel and lay the leaves on them to remove excess moisture. You can leave the cleaned leaves in a box for about a week.
Whisk the salad dressing together
The dressing I use is the basic balsamic vinaigrette. The homemade basic balsamic vinaigrette is lesser in preservatives and emulsifiers. A few simple ingredients and a good well-fed balsamic vinegar can make this delicious dressing.
Getting it all together
The salad takes just a few minutes together once you have all the ingredients ready. If you are planning this for a later time, I would suggest adding the dressing just before serving. This keeps the lettuce, pistachios and strawberry crisp. It is ideally chill these and the feta so you can enjoy the cold bites on a warm day.
Lettuce, feta and strawberry salad with balsamic vinaigrette
- mixing bowls and spoons.
- 2 cups strawberry
- 1 large lettuce ( I ihave used iceberg)
- 1/3 cup feta cheese crumpled
- 1/3 cup pistachioes crushed
- 1/4 cup Onion sliced thin.
For the basic balsamic vinaigrette.
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil ( use salad grade)
- 1 tsp whole mustard
- 1/4 tsp Sea salt
- 1/4 tsp crushed black pepper
- Clean and slice the strawberries and add them to the mixing bowl.
- Wash, drain and tear the lettuce and add them to the mixing bowl.
- Add the sliced onions.
- In a small bowl whisk the ingredients for the dressing till they are emulsified.
- Pour 2 tbsp of dressing on the salad and toss well.
- Add a couple more tbsp of the dressing on the salad.
- Transfer to a serving bowl, add the feta and pistachios.
Nuts – I love a mix of nuts in this recipe. Crushed almonds like the one we have in Brahmi grapes salad will really do wonders for this salad. You could so try pecans.
Other berries– we had some spinach and mulberry salad earlier that is similar to this recipe. So varying the berries certainly brings in variety. Try raspberries, blueberries or any other local berries you can get.
Greens and leaves -mesclun gives a lot of character to this salad. If you are not keen on iceberg, choose butter lettuce as it literally melts in your mouth.
Vegan -swapping the feta for vegan feta change the salad to a full vegan one.
I do find berries extremely refreshing and gets me out of the heavy feeling. Thankfully, there is no lettuce resistance from my kids, so a big salad for lunch seems welcomed as a change. I have a double batch of the basic balsamic vinaigrette we can have another salad tomorrow. Hope you enjoy a few lighter days and have some fun with the colours and flavours of the berries.
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