20 Refreshing Strawberry Salad Recipes Perfect for Summer

Summer calls for bright, juicy flavors—and nothing delivers quite like fresh strawberries! Whether you’re craving a light lunch, a vibrant side, or a show-stopping potluck dish, these 20 refreshing strawberry salad recipes are your ticket to seasonal deliciousness. From tangy feta combos to crunchy nut toppings, each bite is a celebration of sunny days. Ready to toss up something amazing? Let’s dive in!

Strawberry Spinach Salad with Balsamic Dressing

This vibrant salad is a sweet-and-savory showstopper, with juicy strawberries, crisp spinach, and a tangy balsamic glaze that ties it all together.

Ingredients:

• 6 cups fresh baby spinach (about 5 oz)
• 1 1/2 cups sliced strawberries
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds, toasted
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, combine the baby spinach, sliced strawberries, crumbled feta, and toasted almonds.
2. In a small jar, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently to coat—just enough to glisten the leaves without wilting them.

The creamy feta and toasted almonds add a satisfying crunch against the tender strawberries, while the honeyed balsamic dressing brightens every bite.

Tip: For extra depth, reduce the balsamic vinegar by simmering 1/4 cup in a saucepan over low heat for 5–7 minutes until syrupy. Cool before using.

Grilled Chicken and Strawberry Salad

This vibrant salad combines smoky grilled chicken with sweet strawberries and tangy feta for a refreshing summer meal that’s as pretty as it is tasty.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 6 cups mixed greens (spinach, arugula, or spring mix)
• 1 cup sliced fresh strawberries
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced red onion
• 2 tbsp balsamic glaze
• 2 tbsp chopped fresh basil

Instructions:

1. Preheat grill or grill pan to medium-high heat (about 400°F). Rub chicken breasts with olive oil, then season with 1/2 tsp salt, black pepper, and smoked paprika.
2. Grill chicken for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
3. In a large bowl, toss mixed greens with strawberries, feta, and red onion. Sprinkle with remaining 1/2 tsp salt.
4. Divide salad among plates, top with grilled chicken, and drizzle with balsamic glaze. Garnish with fresh basil.

The juicy strawberries and smoky paprika-rubbed chicken create a sweet-savory balance that’s irresistible, while the balsamic glaze ties everything together with a glossy finish.

Tip: For extra crunch, add candied pecans right before serving—they’ll cling to the balsamic glaze beautifully.

Strawberry Arugula Salad with Goat Cheese

Bright, peppery arugula meets sweet strawberries and creamy goat cheese in this effortlessly elegant salad—perfect for a light lunch or a standout side dish.

• 5 oz (about 5 cups) baby arugula
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts, toasted
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

1. In a large bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until smooth.
2. Add the arugula to the bowl and toss gently to coat with the dressing.
3. Arrange the dressed arugula on a serving platter. Top evenly with sliced strawberries, crumbled goat cheese, and toasted walnuts.

The contrast of juicy strawberries, tangy goat cheese, and crunchy walnuts makes every bite a delightful mix of textures and flavors. Serve immediately for the freshest taste!

Tip: For extra depth, drizzle with a balsamic glaze just before serving.

Strawberry Caprese Salad with Fresh Basil

This vibrant twist on classic Caprese swaps tomatoes for juicy strawberries, creating a sweet-and-savory summer stunner.

Ingredients:

• 1 lb fresh strawberries, hulled and sliced
• 8 oz fresh mozzarella, torn into bite-sized pieces
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. On a large platter, arrange alternating layers of strawberries and mozzarella.
2. Scatter torn basil leaves evenly over the top.
3. Drizzle with 2 tbsp olive oil and 1 tbsp balsamic glaze.
4. Sprinkle with 1/4 tsp sea salt and 1/4 tsp black pepper.
5. Let sit at room temperature for 5 minutes before serving to let flavors meld.

The play of creamy mozzarella against tart berries and peppery basil makes this salad feel like summer on a plate.

Tip: For extra depth, toast the basil leaves briefly in the olive oil before drizzling.

Strawberry Quinoa Salad with Mint and Feta

Bright, fresh, and packed with texture, this salad is a sunny side dish or light lunch that comes together in a flash.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1/4 tsp salt
• 1 1/2 cups fresh strawberries, hulled and quartered
• 1/3 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/4 tsp black pepper

Instructions:

1. In a small saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. In a large bowl, whisk together olive oil, honey, lemon juice, and black pepper.
3. Add warm quinoa, strawberries, feta, and mint to the bowl. Toss gently to coat.
4. Serve immediately or chill for 30 minutes to let flavors meld.

The juicy strawberries and salty feta create a crave-worthy contrast, while the mint adds a refreshing pop. Perfect for picnics—it travels like a dream!

Tip: For extra crunch, sprinkle with toasted slivered almonds just before serving.

Strawberry Kale Salad with Lemon Vinaigrette

Bright, fresh, and just a little sweet, this salad is a perfect balance of flavors and textures—ideal for a light lunch or a vibrant side dish.

Ingredients:

• 6 cups chopped kale (stems removed)
• 1 cup sliced fresh strawberries
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds, toasted
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, massage the kale with your hands for 1–2 minutes until slightly softened and darker in color.
2. Add the strawberries, feta cheese, and toasted almonds to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until smooth.
4. Drizzle the dressing over the salad and toss gently to coat everything evenly.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

The juicy strawberries and tangy feta play off the earthy kale, while the toasted almonds add a satisfying crunch—no one will miss the boring greens after this!

Tip: For extra depth, let the dressed salad chill in the fridge for 15 minutes before serving.

Strawberry Avocado Salad with Lime Dressing

Bright, creamy, and just a little tangy—this salad is summer on a plate, with juicy strawberries and buttery avocado playing off a zesty lime dressing.

Ingredients:

• 6 cups mixed greens (baby spinach, arugula, or spring mix)
• 1 pint fresh strawberries, hulled and sliced
• 2 ripe avocados, pitted and diced
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp honey
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a large bowl, combine the mixed greens, strawberries, avocados, red onion, and cilantro.
2. In a small jar, whisk together the olive oil, lime juice, honey, salt, and black pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently to coat (avocado will soften slightly—that’s okay!).
4. Serve immediately, scooping up extra dressing at the bottom of the bowl with each bite.

The magic here? The honey-lime dressing mellows the red onion’s bite while letting the strawberries shine—no one flavor overpowers.

Tip: For the prettiest presentation, add the avocado last and fold it in gently to keep the cubes intact.

Strawberry Cucumber Salad with Honey Glaze

This refreshing salad is a sweet-and-crisp summer stunner, with juicy strawberries and cool cucumbers tied together by a glossy honey glaze.

Ingredients:

• 1 lb fresh strawberries, hulled and sliced
• 1 large English cucumber, thinly sliced
• 2 tbsp honey
• 1 tbsp fresh lime juice
• 1/4 tsp flaky sea salt
• 1 tbsp chopped fresh mint

Instructions:

1. In a large bowl, gently toss together the strawberries and cucumber.
2. In a small bowl, whisk the honey, lime juice, and salt until smooth. Drizzle over the salad and toss lightly to coat.
3. Let sit for 5 minutes to let the flavors meld, then sprinkle with fresh mint just before serving.

The honey glaze clings to every bite, amplifying the natural sweetness of the berries while the cucumber keeps it crisp and light—perfect for picnics or as a bright side for grilled meats.

Tip: For extra zing, add a pinch of lime zest to the glaze!

Strawberry Walnut Salad with Blue Cheese

This vibrant salad balances sweet strawberries, crunchy walnuts, and tangy blue cheese for a refreshing side or light lunch.

Ingredients:

• 6 cups mixed baby greens
• 1 cup fresh strawberries, hulled and sliced
• 1/2 cup walnuts, roughly chopped
• 1/4 cup crumbled blue cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine baby greens, strawberries, and walnuts.
2. In a small jar, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until emulsified.
3. Drizzle dressing over the salad and toss gently to coat.
4. Sprinkle blue cheese over the top just before serving.

The creamy blue cheese melts slightly against the juicy strawberries, creating pockets of bold flavor in every bite.

Tip: Toast the walnuts in a dry skillet over medium heat for 3-4 minutes to deepen their nutty flavor.

Strawberry Orzo Salad with Fresh Herbs

Bright, juicy strawberries and tender orzo come together in this refreshing salad, perfect for picnics or a light summer lunch.

Ingredients

• 1 cup dried orzo
• 1 1/2 cups fresh strawberries, hulled and quartered
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh basil
• 2 tbsp chopped fresh mint
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the orzo according to package instructions until al dente. Drain, rinse under cold water, and transfer to a large bowl.
2. Add the strawberries, feta cheese, basil, and mint to the bowl with the orzo.
3. In a small bowl, whisk together the olive oil, honey, lemon juice, salt, and black pepper until smooth.
4. Pour the dressing over the salad and toss gently to combine.
5. Chill for at least 15 minutes before serving to let the flavors meld.

The sweetness of strawberries and honey balances beautifully with the tangy feta and fresh herbs, making every bite a little burst of summer.

Tip: For extra crunch, sprinkle with toasted sliced almonds just before serving.

Strawberry Beet Salad with Citrus Dressing

This vibrant salad is a sweet-and-savory showstopper, with juicy strawberries, earthy roasted beets, and a zesty citrus dressing that ties it all together.

Ingredients:

• 2 medium beets, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh strawberries, hulled and sliced
• 4 cups mixed baby greens
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 2 tbsp fresh orange juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 2 tbsp extra-virgin olive oil

Instructions:

1. Preheat oven to 400°F. Toss beets with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, stirring once, until tender. Let cool slightly.
2. In a large bowl, combine roasted beets, strawberries, baby greens, feta cheese, and pecans.
3. In a small bowl, whisk together orange juice, honey, Dijon mustard, and 2 tbsp extra-virgin olive oil until smooth. Drizzle over salad and toss gently.

The contrast of warm roasted beets with cool strawberries and creamy feta makes every bite exciting. It’s a salad that feels fancy but comes together with minimal effort!

Tip: For extra crunch, toast the pecans in a dry skillet over medium heat for 3–4 minutes before adding to the salad.

Strawberry Couscous Salad with Pistachios

Bright, fresh, and just a little bit nutty, this couscous salad is summer in a bowl—perfect for picnics or a quick lunch with a pop of color.

Ingredients:

• 1 cup dry pearl couscous
• 1 1/4 cups water
• 1/2 tsp salt, divided
• 1 cup fresh strawberries, hulled and quartered
• 1/4 cup shelled pistachios, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• 2 tbsp fresh mint leaves, thinly sliced

Instructions:

1. In a small saucepan, bring water to a boil. Stir in couscous and 1/4 tsp salt, then reduce heat to low, cover, and simmer for 10 minutes until tender. Fluff with a fork and let cool slightly.
2. In a large bowl, whisk together olive oil, honey, lemon juice, remaining 1/4 tsp salt, and black pepper.
3. Add cooked couscous, strawberries, and pistachios to the bowl. Gently toss to coat in the dressing.
4. Fold in fresh mint just before serving.

The juicy strawberries and crunchy pistachios play off the fluffy couscous beautifully, while the honey-lemon dressing ties it all together with a sweet-tart kick.

Tip: For extra depth, toast the pistachios in a dry skillet over medium heat for 2–3 minutes before chopping.

Strawberry Watermelon Salad with Feta

This refreshing summer salad is a sweet-and-savory dream, with juicy watermelon, ripe strawberries, and creamy feta tossed in a bright lime dressing.

Ingredients:

• 4 cups cubed seedless watermelon (1-inch pieces)
• 2 cups sliced strawberries (halved or quartered)
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, thinly sliced
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a large bowl, gently toss together watermelon and strawberries.
2. In a small bowl, whisk together lime juice, honey, salt, and pepper until smooth.
3. Drizzle the dressing over the fruit and toss lightly to coat.
4. Sprinkle feta and mint over the top just before serving.

The contrast of cool melon, tangy feta, and herbaceous mint makes this salad a standout at picnics or backyard BBQs—it practically begs to be eaten outdoors.

Tip: For extra crunch, add a handful of toasted pepitas or chopped almonds right before serving.

Strawberry Chickpea Salad with Tahini Dressing

This vibrant salad is a sweet-and-savory dream, with juicy strawberries, creamy chickpeas, and a luscious tahini dressing that ties it all together.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 1/2 cups fresh strawberries, hulled and quartered
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 2 tbsp extra-virgin olive oil
• 2 tbsp tahini
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, toss together the chickpeas, strawberries, feta, and mint.
2. In a small bowl, whisk together the olive oil, tahini, honey, lemon juice, salt, and black pepper until smooth.
3. Drizzle the dressing over the salad and gently toss to coat everything evenly.
4. Let the salad sit for 5 minutes before serving to let the flavors meld.

The creamy tahini dressing balances the sweetness of the strawberries and the earthy chickpeas, making every bite a delightful contrast. Tip: For extra crunch, sprinkle with toasted slivered almonds right before serving!

Strawberry Farro Salad with Arugula

This vibrant salad combines sweet strawberries, nutty farro, and peppery arugula for a refreshing dish that’s perfect for picnics or light lunches.

Ingredients:

• 1 cup farro, rinsed
• 2 cups water
• 1/2 tsp salt, divided
• 2 cups fresh arugula
• 1 cup sliced strawberries
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped toasted almonds
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp black pepper

Instructions:

1. In a medium saucepan, combine farro, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until tender. Drain any excess water and let cool slightly.
2. In a large bowl, whisk together olive oil, balsamic vinegar, honey, remaining 1/4 tsp salt, and black pepper.
3. Add cooked farro, arugula, and strawberries to the bowl. Toss gently to coat in the dressing.
4. Top with feta cheese and toasted almonds just before serving.

The juicy strawberries and creamy feta balance the farro’s chewiness, while the almonds add a satisfying crunch.

Tip: For extra flavor, toast the farro in a dry skillet for 2–3 minutes before boiling.

Strawberry Pasta Salad with Basil Pesto

This vibrant pasta salad is a sweet-and-savory stunner, with juicy strawberries and herbaceous pesto turning a simple side into the star of the table.

Ingredients

• 12 oz short pasta (like fusilli or penne)
• 1 1/2 cups fresh strawberries, hulled and quartered
• 1/2 cup basil pesto (homemade or store-bought)
• 1/4 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp toasted pine nuts

Instructions

1. Cook pasta according to package directions until al dente. Drain, rinse under cold water, and transfer to a large bowl.
2. While pasta cooks, whisk together basil pesto, olive oil, lemon juice, salt, and black pepper in a small bowl.
3. Pour pesto mixture over cooled pasta and toss gently to coat. Fold in strawberries and feta cheese.
4. Chill for at least 30 minutes to let flavors meld. Just before serving, sprinkle with toasted pine nuts.

The contrast of ripe strawberries against the garlicky pesto is downright addictive—this salad disappears fast at potlucks!

Tip: For extra freshness, tear a few extra basil leaves over the top before serving.

Strawberry Rice Salad with Toasted Almonds

This vibrant salad combines sweet strawberries, nutty toasted almonds, and fluffy rice for a refreshing side dish that’s as pretty as it is tasty.

Ingredients:

• 1 ½ cups cooked and cooled jasmine rice (about ½ cup uncooked)
• 1 cup fresh strawberries, hulled and quartered
• ¼ cup sliced almonds, toasted
• 2 tbsp chopped fresh mint
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tbsp fresh lemon juice
• ¼ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a dry skillet over medium heat, toast the sliced almonds, stirring frequently, for 2–3 minutes until golden and fragrant. Remove from heat and let cool.
2. In a large bowl, whisk together the olive oil, honey, lemon juice, salt, and black pepper until smooth.
3. Add the cooked rice, strawberries, toasted almonds, and mint to the bowl. Gently toss until everything is evenly coated in the dressing.
4. Let the salad sit for 5 minutes to allow the flavors to meld before serving.

The juicy strawberries and crunchy almonds create a delightful contrast, while the honey-lemon dressing ties it all together with a bright, sweet-tart finish.

Tip: For extra flavor, chill the salad for 30 minutes before serving—the rice soaks up the dressing beautifully!

Strawberry Jicama Salad with Chili Lime Dressing

This vibrant salad is a sweet, spicy, and crunchy fiesta—perfect for summer potlucks or a light lunch that packs a punch.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 1 medium jicama, peeled and julienned (about 2 cups)
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup crumbled cotija cheese (or feta)
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. In a large bowl, gently toss together strawberries, jicama, and cilantro.
2. In a small bowl, whisk together lime juice, honey, chili powder, salt, and olive oil until smooth.
3. Drizzle the dressing over the salad and toss lightly to coat.
4. Sprinkle cotija cheese on top just before serving.

The contrast of juicy strawberries, crisp jicama, and tangy cheese makes every bite exciting—plus, the dressing doubles as a killer marinade for grilled shrimp!

Tip: For extra heat, add a pinch of cayenne to the dressing or serve with sliced jalapeños on the side.

Strawberry Endive Salad with Walnuts

This bright, crunchy salad balances sweet strawberries with bitter endive and toasty walnuts—perfect for a light lunch or elegant side dish.

Ingredients:

• 2 heads Belgian endive, sliced into 1-inch pieces
• 1 cup fresh strawberries, hulled and quartered
• 1/2 cup walnuts, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a dry skillet over medium heat, toast the walnuts for 3–4 minutes, stirring often, until fragrant and lightly browned. Remove from heat and let cool.
2. In a large bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until emulsified.
3. Add the endive and strawberries to the bowl, tossing gently to coat with the dressing.
4. Sprinkle the toasted walnuts over the salad just before serving.

The contrast of juicy strawberries against the crisp endive and crunchy walnuts makes every bite exciting—plus, it comes together in just 10 minutes!

Tip: For extra richness, crumble in a little goat cheese or blue cheese.

Strawberry Tabbouleh Salad with Parsley

This vibrant twist on classic tabbouleh swaps tomatoes for juicy strawberries, adding a sweet-tart pop to every bite.

Ingredients:

• 1 cup fine bulgur wheat
• 1 1/2 cups boiling water
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups finely chopped fresh parsley (about 2 bunches)
• 1 cup diced strawberries
• 1/4 cup thinly sliced green onions
• 2 tbsp chopped fresh mint

Instructions:

1. Place bulgur in a large bowl and pour boiling water over it. Cover and let sit for 15 minutes until tender. Drain any excess water.
2. Whisk together olive oil, lemon juice, salt, and black pepper in a small bowl.
3. Fluff the bulgur with a fork, then add parsley, strawberries, green onions, and mint. Drizzle with dressing and toss gently to combine.
4. Let rest for 10 minutes before serving to allow flavors to meld.

The strawberries soften just slightly against the nutty bulgur, creating a surprising harmony with the bright parsley and mint.

Tip: For extra texture, sprinkle with toasted slivered almonds right before serving.

Conclusion

With 20 vibrant strawberry salad recipes, this roundup is your ticket to summer freshness! Whether you crave something sweet, savory, or tangy, there’s a dish here for every taste. Give these recipes a try, then let us know which one stole your heart—and don’t forget to share your favorites on Pinterest. Happy cooking!