Berry Salad Recipe

Name: Denj restaurant and bars Berry Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 cups spring mix (mixed baby greens); 1 cups strawberries; 1 cups blackberries; 3 oz crumbled feta cheese; 1 cups walnuts, toasted and roughly chopped; 2 tbsp fresh mint leaves (optional), torn; 1 tsp freshly ground black pepper; 0.5 tsp coarse sea salt or kosher salt; 3 tbsp extra-virgin olive oil; 2 tbsp balsamic glaze (store-bought) or reduced balsamic; 0.5 cups balsamic vinegar (for homemade glaze); 1 tbsp granulated sugar (for homemade glaze)

Inspired by Denj restaurant and bar

Time20m

Serves4

Spring mix with fresh strawberries, blackberries, walnuts and feta, finished with a balsamic glaze and olive oil.

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Ingredients

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Salad

6 cups spring mix (mixed baby greens)

1 cups strawberries

1 cups blackberries

3 oz crumbled feta cheese

1 cups walnuts, toasted and roughly chopped

2 tbsp fresh mint leaves (optional), torn

1 tsp freshly ground black pepper

1/2 tsp coarse sea salt or kosher salt

Dressing & Finish

3 tbsp extra-virgin olive oil

2 tbsp balsamic glaze (store-bought) or reduced balsamic

1/2 cups balsamic vinegar (for homemade glaze)

1 tbsp granulated sugar (for homemade glaze)

Method

Salad

Prepare berries

Rinse strawberries and blackberries gently under cold water. Hull the strawberries and slice them into halves or quarters depending on size so they are bite-sized. Drain on paper towels to remove excess moisture.

Toast walnuts

Place walnuts in a dry skillet over medium heat. Toast, stirring frequently, for 3–5 minutes until fragrant and slightly darkened. Transfer to a plate to cool, then roughly chop.

Assemble greens

In a large salad bowl, add 6 cups of spring mix. Sprinkle the sliced strawberries and blackberries evenly over the greens. Add the toasted chopped walnuts, crumbled feta (3 oz), and torn mint leaves if using. Season lightly with 1/2 tsp salt and 1 tsp freshly ground black pepper.

Dressing & Finish

Make quick balsamic glaze (optional)

If using store-bought glaze, skip to next step. To make a quick glaze: pour 1/2 cup balsamic vinegar and 1 tbsp sugar into a small saucepan. Bring to a gentle simmer over medium-low heat, then reduce heat and simmer until reduced by about half and syrupy, about 8–12 minutes. Watch carefully to avoid burning. Remove from heat and cool slightly; it will thicken more as it cools. Yield ~2 tbsp.

Dress the salad

Drizzle 3 tbsp extra-virgin olive oil evenly over the assembled salad. Then drizzle 1–2 tbsp balsamic glaze over the top in a thin stream. Toss gently 2–3 times with salad tongs to coat the leaves and distribute berries and cheese. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Serve

Transfer to individual plates or serve family-style. Finish each portion with an extra light drizzle of balsamic glaze if desired. Serve immediately to preserve berry texture and greens' crispness.