This strawberry salad recipe is the kind of dish that stops people mid-conversation. Juicy sliced strawberries, crisp cucumber, creamy crumbled gorgonzola, and toasted slivered almonds - all tossed in a homemade strawberry balsamic dressing that honestly might be the best thing I've ever blended. It's fresh, it's gorgeous, and it comes together in about ten minutes flat.
I make this salad all spring and summer long - it's our go-to when we have company, when I need a stunning side that doesn't require me to turn on the oven, or when I just want something light and beautiful for dinner. Toss some grilled chicken or shrimp on top and it goes from side dish to main event. If you love fresh seasonal salads, you'll also love my Israeli Couscous Salad and Chicken Milanese with Arugula Salad.
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What You Need for This Strawberry Salad
This salad is all about letting great ingredients shine. Here's what you'll need - see the recipe card below for exact measurements.
For the Salad:
- Mixed lettuce greens
- Fresh strawberries, sliced
- Crumbled gorgonzola cheese (or sub feta, goat cheese, or blue cheese)
- Cucumber, chopped
- Slivered almonds
For the Strawberry Balsamic Dressing:
- Shallots, finely chopped
- Extra virgin olive oil
- Balsamic vinegar
- Strawberry jelly - this is the secret ingredient
- Fresh-squeezed orange juice
- Salt and pepper
A quick note on the cheese - my recipe shots feature gorgonzola because it's my absolute favorite here. The salty, tangy bite of gorgonzola against sweet strawberries is perfection. But feta, goat cheese, or any crumbly blue cheese works beautifully too.
Why You'll Love This Strawberry Salad Recipe
- Ready in 10 minutes. Slice, toss, blend, done. This is the fastest impressive salad you'll ever make.
- That dressing is everything. Strawberry jelly is the hidden gem - it gives the balsamic vinaigrette a silky sweetness that ties the whole salad together.
- Beautiful enough to impress guests. The colors alone will stop people in their tracks. This is a salad that looks like you spent way more time on it than you did.
- Endlessly customizable. Swap the cheese, add grilled protein, throw in some candied pecans - this recipe is a canvas for whatever you're craving.
- Made with my favorite Beast Blender. One quick blend and the dressing is done. Plus the Beast comes with storage lids so you can make extra and stash it in the fridge - game changer.
How to Make This Strawberry Salad
This is one of those recipes where the hardest part is deciding not to eat all the strawberries before they make it into the bowl.
Make the Dressing
Add the chopped shallots, olive oil, balsamic vinegar, strawberry jelly, fresh orange juice, salt, and pepper to your Beast Blender. Blend until completely smooth and emulsified - about 20 seconds. Taste and adjust the salt if needed. The dressing should be silky, slightly sweet, and tangy.
Prep the Fruits and Veggies
Slice the strawberries into thin rounds or quarters. Chop the cucumber into bite-sized pieces. If your almonds aren't already toasted, give them a quick toast in a dry skillet over medium heat for 2-3 minutes until fragrant.
Assemble the Salad
Add the lettuce to a large salad serving bowl. Top with the sliced strawberries, chopped cucumber, crumbled gorgonzola, and slivered almonds. Keep it loose and beautiful - don't pack it down.
Dress, Toss, and Serve
Drizzle the strawberry balsamic dressing over the salad. Toss gently to coat everything evenly. Serve immediately - this salad is best fresh.
Easy Substitutions for This Strawberry Salad
This recipe is incredibly flexible. Here are some easy swaps:
- Gorgonzola → feta, goat cheese, or blue cheese. Each brings a different vibe - feta is milder and briny, goat cheese is creamy and tangy, blue cheese is bold.
- Slivered almonds → candied pecans, walnuts, or pistachios for a different crunch.
- Strawberry jelly → raspberry or apricot preserves work in the dressing if that's what you have.
- Orange juice → lemon juice for a brighter, more tart dressing.
- Lettuce → arugula, spinach, or a spring mix. Arugula adds a peppery bite that's incredible with the sweet dressing.
Delicious Variations to Try
Once you've made this salad the classic way, try switching it up:
- Add grilled chicken, shrimp, or salmon to turn this into a full meal.
- Toss in fresh blueberries or blackberries alongside the strawberries for a mixed berry salad.
- Add avocado slices for a creamy, hearty twist.
- Top with crispy prosciutto or bacon crumbles for a salty crunch.
- Make it grain-friendly by adding cooked farro or quinoa.
Equipment
This salad is about as low-maintenance as it gets in the kitchen - but the right tools make it even easier. These are the pieces I use every single time.
- Beast Premium Compact Blender - This is my favorite kitchen tool right now. The Beast makes this dressing in literally 20 seconds - just dump everything in, blend, done. But here's the real game changer: the blending cups come with storage lids, so I make a double batch of this dressing, snap the lid on, and stash it right in the fridge. No extra containers, no mess, no cleanup. It's brilliant.
- Salad Serving Bowl - A wide, shallow bowl makes all the difference for a salad like this - you want room to toss without sending strawberries flying. This one is big enough for a full dinner salad and looks gorgeous on the table.
- Non-Toxic Mixing Bowls - I use these for prepping the strawberries, cucumber, and almonds before they go into the salad. Having everything sliced and ready in separate bowls makes assembly a breeze.
- Graza Drizzle Extra Virgin Olive Oil - The quality of your olive oil really matters in a raw dressing like this one - you'll taste every drop. Graza Drizzle is my go-to for anything that isn't getting cooked. Smooth, buttery, and perfect for vinaigrettes.
How to Store This Strawberry Salad
This salad is best served right away - once dressed, the lettuce will start to wilt within an hour or so. But here's my move: prep all the components ahead of time and keep them separate in the fridge. The sliced strawberries, chopped cucumber, and crumbled cheese will keep in airtight containers for up to 2 days. The dressing keeps beautifully in the Beast Blender cup with its storage lid (or any sealed jar) for up to 5 days in the fridge. When you're ready to eat, just toss everything together and drizzle.
Top Tip
Make a double batch of the strawberry balsamic dressing - trust me. It's incredible on grilled chicken, drizzled over roasted vegetables, or even as a dip for crusty bread. The Beast Blender cups with their storage lids make it ridiculously easy to blend, cap, and refrigerate. You'll thank yourself all week.
You can prep all the ingredients ahead - slice the strawberries, chop the cucumber, crumble the cheese, and blend the dressing. Store everything separately in the fridge for up to 2 days. Toss together right before serving so the lettuce stays crisp.
Gorgonzola is my personal favorite - the salty, tangy bite pairs perfectly with sweet strawberries. But feta, goat cheese, and blue cheese are all delicious alternatives. Choose whatever you love most!
Absolutely! A classic balsamic vinaigrette, poppy seed dressing, or even a simple lemon vinaigrette would work. But I really encourage you to try this strawberry balsamic version - the strawberry jelly is a game changer.
Add grilled chicken, shrimp, or salmon on top. You could also toss in some cooked quinoa or farro to make it more filling. It's a perfect light dinner or lunch.
📖 Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
Fresh strawberry salad with gorgonzola, cucumber, toasted almonds, and homemade strawberry balsamic dressing. Ready in just 10 minutes!
Ingredients
For the Salad:
5 oz mixed lettuce greens
1 lb fresh strawberries, sliced
1 large cucumber, chopped
4 oz crumbled gorgonzola cheese
⅓ cup slivered almonds, toasted
For the Strawberry Balsamic Dressing:
2 tablespoons finely chopped shallots
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons strawberry jelly
2 tablespoons fresh-squeezed orange juice
Salt and pepper to taste
Instructions
- Add chopped shallots, olive oil, balsamic vinegar, strawberry jelly, fresh orange juice, salt, and pepper to a blender. Blend until completely smooth and emulsified, about 20 seconds. Taste and adjust salt if needed.
- Slice strawberries into thin rounds or quarters. Chop cucumber into bite-sized pieces. Toast slivered almonds in a dry skillet over medium heat for 2 to 3 minutes until fragrant.
- Add mixed lettuce greens to a large salad serving bowl. Top with sliced strawberries, chopped cucumber, crumbled gorgonzola, and toasted slivered almonds.
- Drizzle the strawberry balsamic dressing over the salad. Toss gently to coat everything evenly. Serve immediately.
Notes
Store dressing separately in a sealed jar in the fridge for up to 5 days. Prep all ingredients ahead and store separately for up to 2 days. Toss together right before serving so the lettuce stays crisp. Swap gorgonzola for feta, goat cheese, or blue cheese. Add grilled chicken, shrimp, or salmon to make it a full meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
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