Hull and slice the strawberries: remove the green tops, halve large berries and slice medium berries into 1/4-inch slices. Add to the bowl with the greens.

Thinly slice 1/4 cup red onion into rings or half-moons. If you prefer milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry. Add to the bowl.

Halve the cucumber lengthwise, remove any large seeds if desired, and slice thinly. Add to the bowl.

Tear or crumble 3 oz of feta or goat cheese and scatter over the top of the salad.

Add the toasted sliced almonds and torn mint leaves (if using) just before dressing so they stay crisp.

Dressing

Make the dressing

In a small bowl or jar, combine 2 tablespoons white balsamic vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Whisk while slowly streaming in 3 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust sweetness, acidity or seasoning: add a little more honey if too tart, or a splash more vinegar or lemon if too sweet.

If using a jar, close the lid tightly and shake vigorously for 20–30 seconds to combine.

Assemble & Serve

Give the salad ingredients a gentle toss to distribute strawberries, onion, cucumber and cheese. Do not add almonds yet if you want them to remain extra crunchy.

Drizzle the dressing over the salad—start with about half, toss gently, then add more to taste. Aim for a light, even coating rather than saturating the greens.

Sprinkle the toasted sliced almonds on top and give one final gentle toss. Taste and season with additional salt and pepper if needed.

Serve immediately. Leftover dressing can be kept in a sealed container in the refrigerator for up to 5 days; salad is best served fresh.