Hi, I am Jelena, and I have been making this salad on repeat all summer. I first threw it together on a warm afternoon in Riga when the market strawberries were impossible to resist and I wanted something light but that still felt like a real meal. And honestly, that simple strawberry salad with balsamic vinaigrette pulls the whole thing together: sweet fruit, sharp cheese, and a dressing that ties it into one bright bite.
I love how a few fresh things can feel finished without fuss. The first time I added blueberries it turned into a colorful medley my husband stopped photographing long enough to eat. It is perfect for lunches by the window or for laying out at a slow Sunday dinner with Mila running around. Food should speak before words, and this one whispers summer.
It is easy. It is honest. And it makes the room feel softer when you serve it. So good.
In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon pure maple syrup or honey, optional, ¼ teaspoon table salt, and ¼ teaspoon freshly ground black pepper until well combined.
In a large bowl, add 6 cups greens, 1 cup strawberries, 1 cup blueberries, 4 ounces crumbled blue cheese, and ½ cup chopped toasted or candied nuts.
Pour as much dressing as you wish over the salad and gently toss to combine.
Serve right away!
You do not need much. A small bowl for the dressing and a whisk or even a fork will do. A large bowl for tossing keeps everything tidy and lets the colors show, which I like because food is a kind of design for the table. A sharp knife and a reliable cutting board make quick work of hulls and quarters. I use measuring spoons for the dressing but often eyeball the maple syrup to the sweetness I want. If you want to toast the nuts, a small pan over low heat is enough. A colander for rinsing berries and greens helps them stay crisp.
I once did all of this with sticky hands on a kitchen counter in Dublin. It was messy and slow, but the salad still turned out great. Actually, scratch that. It was better because everyone laughed while we made it.
Toast the pecans first. Just five minutes in a dry pan wakes up their flavor and gives you a warm crunch against soft berries. Let the dressing sit for a minute after you whisk it so the vinegar, mustard, oil, and maple syrup can join up into a smooth sauce that clings to leaves instead of puddling at the bottom.
Cut strawberries right before you assemble the salad. If you do it too early they leak juice and things get soggy. If your greens arrive a little limp, dunk them in ice cold water for ten minutes and they will revive. Seasoning the dressing with that quarter teaspoon of salt and a good grind of pepper matters. It amplifies the fruit and the cheese in a way that feels like small tailoring, not heavy handed change.
Cheese you buy already crumbled often feels dry and uniform. I crumble blue cheese by hand so the pieces are irregular and make creamy pockets through the salad. And if you cannot get fresh blueberries, raspberries or blackberries work just fine for a similar pop.
Swap the blue cheese for a milder goat cheese if you prefer a softer finish. The salad still sings but the strawberries get to take center stage. I tried this once for a brunch in Riga with extra raspberries and it felt light and lovely for morning guests.
For more fruit and herb brightness, add raspberries or blackberries and tear in mint or basil leaves at the end. This is an easy way to explore how to make a summer salad that feels like a picnic in a bowl. The herbs lift the whole thing and keep the cheese from feeling too heavy.
If you want a different crunch, try walnuts or almonds, maybe with a touch of cinnamon on nuts with a candy coating before you toast them. The candy coating gives a little caramel note that plays nicely with balsamic, but toast gently so nothing turns bitter.
This works as a simple first course or a full plate when you add grilled chicken or salmon. The protein makes the whole meal feel grounded while the salad brightens it. For a casual table, serve with crusty bread to soak up any leftover dressing and add chew and comfort.
It is also a lovely option for outdoor meals. Pack it in jars for easy transport layering greens at the bottom, then berries, cheese, and nuts on top, with dressing in a small separate container. These are nice picnic salad ideas that travel well and look pretty on a blanket.
Wine wise, a crisp white complements the acidity of the dressing. For non alcoholic options, sparkling water with a few berries echoes the flavors. If you want the salad to feel heartier, stir in cooked quinoa or chickpeas for more staying power.
How to make a summer salad that stays crisp for hours? Rinse and dry the greens well and keep components separate until you serve. Add the dressing only at the last minute so everything stays snap fresh. For transport, keep nuts and cheese on top and dressing aside.
What if I cannot find fresh blueberries? Use raspberries or blackberries instead. They are great substitutes and keep the balance of fruit and tang from the cheese. Frozen berries can be used if thawed and drained first, though fresh gives the best texture.
Can I make this without nuts for allergy reasons? Yes. Skip the pecans and add pumpkin or sunflower seeds for crunch instead. I do this for friends who cannot have tree nuts and it still feels full and satisfying like a healthy fruit and nut salad should.
What to pair with blue cheese if I want something heartier? Roasted beets or prosciutto are good matches and add depth. Quinoa mixed in also gives the salad more substance and keeps you full longer.
Is this a good fresh strawberry recipe for beginners? Absolutely. The steps are simple: whisk, toss, serve. It is forgiving and quick and a lovely way to build confidence in the kitchen.
Nothing says summer salad like garden-fresh berries and a mix of baby greens, and this Strawberry and Mixed Green Salad recipe takes it to the next level with blue cheese, nuts, and bright dressing. Try making this salad soon and come back to leave your thoughts below.
I like strawberry salads1 They're so refreshing and delicious!
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