Rinse the strawberries under cold water, gently pat dry with paper towels. Hull and quarter the larger berries so pieces are bite-sized; halve smaller berries. Place prepared strawberries in a medium bowl and set aside.

Prepare greens and aromatics

If needed, rinse and spin-dry the salad greens until very dry. Transfer greens to a large serving bowl. Thinly slice the red onion into half-moons and scatter over the greens.

Assemble salad

Add the prepared strawberries to the greens. Sprinkle the crumbled goat cheese (or feta) evenly over the salad, followed by the toasted sliced almonds. Hold off on dressing until ready to serve so salad stays crisp.

Lemon-Honey Vinaigrette

In a small bowl or jar, combine the fresh lemon juice, honey, and Dijon mustard. Whisk briefly to combine and dissolve honey. Slowly stream in the extra-virgin olive oil while whisking constantly until the dressing emulsifies and becomes slightly thickened.

Season the vinaigrette with sea salt and freshly ground black pepper, taste and adjust — add a little more honey if you prefer sweeter, or a pinch more salt for balance.

When ready to serve, drizzle the vinaigrette evenly over the assembled salad (about half the dressing to start). Toss gently to coat the greens and strawberries without crushing the fruit. Serve any remaining dressing on the side.