Strawberry Feta Salad (GF)

Strawberry Feta Salad TNH
Sweet, ripe strawberries and apple slices are the stars in this delicious summer salad. Tangy feta cheese and crispy walnuts complement a mix of organic baby salad greens and help to balance out the sweetness of the fruit.

Beautiful salads are easy to create when you use a glass trifle bowl. Simple layer the ingredients in a pleasing pattern to create a stunning salad that looks as fabulous as it tastes!

Strawberry Feta Salad

Strawberry Feta Salad (GF)

Yield: 12 servings

Strawberry Feta Salad (GF)


  • 12 ounces of your favorite organic salad greens (I like to use an organic baby lettuce mix)
  • 2 medium-to-large organic apples, thinly sliced
  • 1/2 pound of fresh organic strawberries, sliced
  • 1/2 cup of organic feta cheese, crumbled
  • 1/3 cup crispy walnut pieces
  • Balsamic vinaigrette dressing


    Using a glass trifle bowl, layer the ingredients as follows:
  1. Line the bottom edge of the dish with strawberry slices to create a pretty border.
  2. Then add salad greens to hold the strawberry slices in place.
  3. Add a row of apple slices on top of the strawberries. Then, top the greens with a handful of apple slices.
  4. Repeat this process, adding one more layer of strawberries, salad greens and apple slices.
  5. Top the salad with remaining strawberries, apple slices, feta and walnuts.
  6. Serve with homemade balsamic vinaigrette dressing. Yum!


Make-it-a-Meal: This salad makes a delicious light dinner when topped with diced grilled chicken. Serve with a side of almond flour biscuits and cultured butter.

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  1. Amy says

    This sounds like a yummy summer salad. I’ve never thought to use both apple & strawberry together in a salad!
    What are crispy walnut pieces? Walnuts toasted in a pan? I usually just toss raw nuts into my salad so I wonder what the difference is.

    • Kelly says

      Hi, Amy. You can certainly use raw, roasted or toasted walnuts in this recipe. Crispy walnuts are raw walnuts that you soak and then dry. This process of soaking helps to remove some of the anti nutrients in nuts that are hard on the GI tract and can interfere with the absorption of certain minerals. Here’s an article that explains: Thanks for taking time to leave a note! Hope you enjoy this recipe! Blessings, Kelly :)

        • says

          I dry mine in the oven for now, but am saving to get a good excalibur dehydrator. If you’re wanting to keep them technically raw, you need to be able to dry them at temps lower than 118 degrees. Or you can roast them, if that’s not a concern at higher temps so the process does not take as long. If drying in your oven, use convection if you have it, it helps a lot to move the air around. Ideally, if you’re going to be drying a lot of things, it’s best to have a dehydrator because they are specifically designed to do this more quickly and more cost-effectively than running an oven. Lots of blessings, Kelly :)

  2. says

    I love your presentation. This is a fave of mine and my family but with some fresh twists. I love the presentation. Thank you for sharing. I jumped over here while visiting another’s where you where linked up too. Look forward to stopping back by. Great photography too.

  3. says

    Hi, I just found your blog through the Welcome Wednesday blog hop. Your salad looks delicious! I’m a huge fan of feta cheese in salads and I’m dying to try this one. Feta with strawberries and apples? Sounds heavenly! I’d love it if you would link this salad up to my link party. It’s called “What is your favorite Summer Recipe?” and this is such a good summer salad. Also, when you link at my blog, your link will also appear at another blog (shared linky party). Thanks!


    • Kelly says

      Hi, Shasta! Welcome – great to meet you! I would be happy to link this for your readers to check out this salad too. So glad you’re excited to try it. Blessings, Kelly

    • Kelly says

      Thanks, Debbie! I think your summer salad link-up is a great idea! Looking forward to visiting each week through summer! Blessings, Kelly

  4. Dana says

    I made this for dinner tonight. I served it with some leftover chicken breast I had and it was delicious. I will be making this again and again. BTW I just used toasted pecans since that is what I had and it was still good.

    • says

      Wonderful, Dana! So glad you all enjoyed this recipe! Thanks so much for taking the time to leave a kind note! Blessings, Kelly :)

    • says

      Hi, Marge! That is always an issue with fruits like apples that oxidize quickly. If you’re wanting to make this ahead, I’d chop the lettuce and other ingredients, but keep all of the ingredients separate and assemble it just before serving (or no more than a couple hours before serving). A trick for keeping apples from browning as fast is to toss them in some pineapple juice and then store in an airtight container. Hope this helps! Lots of blessings, Kelly :)


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