Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
30 Mins
Makes 6 servings as a first course; 4 servings as a lunch course

Strawberries go well with tender herbs like mint and tarragon. Tossed with toasted pistachios, creamy feta, romaine lettuce, and a very light honey-lemon dressing, the berries add bright notes to a refreshing salad.

How to Make It

Step 1

Preheat oven to 350°. Spread pistachios on a large baking sheet and bake until very lightly toasted (they should still retain some green), 8 to 10 minutes. Remove from oven and cool to room temperature.

Step 2

In a large bowl, toss together lettuce, tarragon, mint, and half of the strawberries. In a small bowl, whisk together lemon juice, shallot, honey, and salt. Drizzle in olive oil, whisking constantly, until mixture is emulsified. Drizzle dressing over lettuce mixture and toss well.

Step 3

Divide lettuce mixture among plates, then top with remaining strawberries, toasted pistachios, and feta triangles.

Step 4

Note: Nutritional analysis is per first-course serving.

Chef's Notes

To keep all the flavors in balance, use a mild, creamy feta, such as the one made by Belfiore Cheese Company, from Berkeley. It's sold in gourmet and Whole Foods markets. You can also substitute slices of ricotta salata (also called "hard ricotta") or fresh mild goat cheese for the feta.

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Ratings & Reviews

Shrazzi's Review

October 07, 2011
This is the best Strawberry Salad recipe I have ever come across! I show how to make it on Getting Fresh in the Kitchen with Shrazzi. I made a few minor adjustments, but you really can't go wrong with this salad. You can view the show here: