Summer Strawberry Salad Recipe

Prepare produce

Rinse and thoroughly dry the salad greens, strawberries, raspberries, cucumber, and herbs. Hull and quarter the strawberries. Thinly slice the cucumber and red onion. Gently pat the raspberries dry to avoid crushing.

Toast nuts

In a small dry skillet over medium heat, toast the sliced almonds (or chosen nut) for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool.

Assemble salad

In a large bowl, combine the mixed salad greens, sliced cucumber, and thinly sliced red onion. Add the quartered strawberries and whole raspberries. Sprinkle the torn mint and basil leaves over the top. Crumble the goat cheese evenly and add the cooled toasted nuts. Gently toss once or twice to distribute ingredients—do not overmix to avoid crushing berries.

Transfer the tossed salad to individual plates or a serving platter and hold while you finish the vinaigrette. Dress just before serving to keep greens crisp.

Puree raspberries

Place 1 cup fresh raspberries, red wine vinegar, honey (or maple syrup), Dijon mustard, and lemon juice in a blender or food processor. Pulse until smooth, about 15–20 seconds.

Strain (optional for smoother dressing)

If you prefer a smooth vinaigrette without seeds, press the raspberry puree through a fine-mesh sieve into a bowl using the back of a spoon. Discard seeds. If you like a seed-forward, rustic dressing, skip this step.

Emulsify

Whisk or blend the raspberry mixture while slowly streaming in the extra-virgin olive oil until fully combined and emulsified. If using a blender, pour oil in a thin stream while blending on low. Add salt and freshly ground black pepper to taste.

Adjust consistency and seasoning

If the vinaigrette is too thick, whisk in up to 2 tablespoons cold water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust sweetness with additional honey (1 tsp increments) or acidity with a bit more red wine vinegar or lemon juice.

Transfer vinaigrette to a jar with a tight lid and refrigerate if not using immediately. Shake well before dressing salad.