Strawberry Feta Salad with Mint and Red Onion
A fresh summer salad combining sweet strawberries, salty feta, red onion, mint and toasted almonds in a simple lemon dressing.
Servings 6 servings
Calories 175kcal
Cost 8.50
Equipment
- A large serving bowl or shallow platter
- A small bowl or jam jar for the dressing
- A sharp knife and chopping board
- A small dry frying pan for toasting the almonds
- Salad servers
- Digital kitchen scales for accurate measurements
Ingredients
- 600 g strawberries hulled and quartered
- 225 g feta crumbled
- 1 small red onion very thinly sliced
- 10-12 fresh mint leaves torn
- 30 g flaked almonds
- 15 ml fresh lemon juice
- 15 ml extra virgin olive oil
- ¼ tsp fine sea salt
- Freshly ground black pepper
Instructions
- Thinly slice the onion. Soak in cold water for ten minutes if very sharp, then drain and dry.
- Wash and dry the strawberries, remove the tops and cut into halves or quarters.
- Toast the almonds in a dry frying pan for 2–3 minutes, then transfer to a plate.
- Whisk the lemon juice, olive oil, salt and pepper together.
- Arrange the strawberries and onion on a platter. Add most of the dressing and turn gently.
- Add the feta, mint and almonds. Drizzle over the remaining dressing and serve.
Notes
Assemble no more than 20–30 minutes before serving. Refrigerate leftovers and eat within 24 hours. The salad does not freeze well. Goat's cheese, halloumi or mozzarella can replace the feta.