The Best & Sweetest Strawberry Balsamic Summer Salad Recipe

Say hello to SUMMER with this strawberry balsamic summer salad recipe! This is perfect if you want healthy lunch or a salad to bring to a barbeque or party!

As the weather starts to warm up and the flower begin to bloom, my craving start to shift from warm lentil soup to salads that are bright and colorful with ingredients such as strawberries, blueberries and feta!

Just last week this craving finally took over and I ordered a similar version of this summer salad recipe from a restaurant in Denver.

I LOVED it so much I HAD to try to recreate it. After buying a few simple ingredients, this quickly became a new summer salad recipe staple!

This strawberry balsamic summer salad is the perfect choice for anytime. It is really easy, a fan favorite, and highly customizable too.

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How to Make the Sweetest Strawberry Balsamic Summer Salad

Like most salad recipes, this one is can be completely customizable. Consider adding and adjusting however you see fit and make it your own!

Below is all the ingredients and amounts that I used to make this sweet summer salad. Feel free to cater toward your preference and switch it up next time you make it!

Summer Salad Ingredients

• Mixed greens. This includes a little bit of everything including arugula, spinach, and baby lettuce, chards and other leafy greens. Mixed greens are my favorite because it has an array of favors, however you can use whatever greens you refer.

• Quinoa. Quinoa is another great way to add more protein and grain to your salad. I like to add the tricolor quinoa. *Tip: Add salt or other seasonings to the water and dry quinoa mixture before cooking to add some flavor.

• Strawberries. Strawberries are a classic staple once spring and summer hit. Not only does it add bright colors to your salad, but it also adds the sweetest, juiciest taste as well. Make sure to remove the stem and cut into small bites.

• Blueberries. Another easy and delicious fruit you can add to your salad is blueberries. Simply wash and add them right in. Of course, can you substitute either fruit for another. Other great options include halved grapes, diced mangos, and raspberries.

• Feta cheese. I’d like to think this is the most important part of the whole salad. Feta cheese adds so much flavor and dimension to the salad. I like to sprinkle feta crumbles on top right before drizzling the salad with dressing. However, if you don’t like for feta, you can also use goat cheese or blue cheese.
• Chicken. If you are having the salad as a meal, I recommend adding another protein source that will help keep you fuller longer and give you more energy. I like to add chicken but you can also add beef, pork, edamame, a boiled egg, and so much more.

Let’s Talk Dressing!

Simply drizzling some balsamic vinegar on top of the salad is one option.

However, I found this amazing strawberry basil vinaigrette from Trader Joe’s that was perfect for this salad. I mixed this dressing with some balsamic vinegar and can I just say, IT WAS PERFECTION!

If you want to go the extra mile, you can also make your own strawberry poppyseed dressing or strawberry basil dressing. In cases like this, you get what you work for. I’m sure it will taste even better!

The Directions

1. Cook the quinoa. Use the water to quinoa ratio as recommended on the bag. A general rule of thumb is 1 part quinoa, 2 parts water. Add salt. Bring it to a boil and then let simmer for 10-15 minutes.
2. Boil the chicken and use a mixer or fork to pull apart the cooked chicken.
3. Combine the mixed greens, quinoa, chicken, sliced strawberries, blueberries and feta together.
4. Drizzle with your dressing and enjoy!

Meal Prep and Storage tips

• Meal Prep. If you want to have this salad multiple times throughout the week or pack for lunch each day, make enough quinoa and chicken for multiple servings and store in the fridge in an air tight container. That way, all you have to do is combine all the ingredients and add your dressing.
• To Store. If you want to store this salad, only put the salad dressing on the portion you are eating that day. Then, store the leftover in an air tight container for up to 5 days. Once the dressing is on the salad, it is best to eat within 6-8 hours.