This Strawberry Arugula Feta Salad is tossed in a zesty cilantro-lime dressing. Each bite combines peppery greens, juicy strawberries, salty feta, and crisp vegetables—making it a refreshing summer favorite you can enjoy all season long.
Bright, flavorful, and easy to prepare, this Strawberry Arugula Feta Salad is ideal for barbecues, potlucks, or a light lunch. It’s ready in about 20 minutes and delivers a delightful balance of savory, sweet, and tangy notes.
Simple ingredients and a quick four-ingredient cilantro-lime dressing make this salad effortless to prepare. Tossed together, the combination of arugula, strawberries, cucumbers, red onion, and feta creates a pleasing mix of textures and flavors that’s both satisfying and light.
Ingredient notes
- Arugula – Light and peppery, arugula provides a lively base. If needed, substitute baby spinach, frisée, or tender kale.
- Strawberries – Fresh, ripe strawberries give the salad sweetness and color. Slice or quarter depending on size.
- Vegetables – Mini cucumbers (or an English cucumber) and thinly sliced red onion add cool crunch and contrast. Swap the onion for chives or shallot if you prefer a milder bite.
- Feta cheese – Crumbled feta brings creamy saltiness that balances the fruit and greens.
- Hard boiled eggs – Optional but a good source of protein; cook them ahead for convenience.
- Cilantro-lime dressing – Made with olive oil, lime juice, chopped cilantro, salt, and pepper. It’s bright and tangy and works well on other salads or grain bowls.
How to make arugula strawberry salad
This quick 20-minute salad is perfect as an appetizer or light meal. Follow these four simple steps:
Step 1: In a large bowl, toss together the arugula, strawberries, chopped cucumber, and thinly sliced red onion.
Step 2: Make the dressing by combining olive oil, lime juice, chopped cilantro, salt, and pepper in a jar or small bowl; shake or whisk until emulsified.
Step 3: Sprinkle crumbled feta over the salad and add sliced hard boiled eggs if using.
Step 4: Drizzle with the cilantro-lime dressing, toss gently to combine, then serve immediately.
Play with the flavors and toppings
This salad is versatile—try variations to suit your taste:
- Different fruits: Replace strawberries with blueberries, blackberries, peaches, mango, cantaloupe, watermelon, or cherries.
- Nuts: Add walnuts, almonds, pecans, pistachios, or cashews for crunch.
- Extra protein: Swap or add grilled chicken, shrimp, roasted turkey, marinated tofu, edamame, roasted chickpeas, or leftover steak.
- Cheese swaps: Use goat cheese, parmesan, blue cheese, or gorgonzola instead of feta for a different flavor profile.
Make ahead and storing
To make ahead: Prepare the dressing, hard boiled eggs, and chop the fruit and vegetables. Store components separately in airtight containers in the refrigerator. Assemble and dress just before serving to keep greens crisp.
To store: Leftovers (dressed) will keep in an airtight container for up to 3 days, though the greens are best when fresh. If possible, store the dressing separately and add when ready to eat.
Ingredients
- 4 cups arugula
- 2 cups strawberries, halved or quartered
- 3 mini cucumbers (or 1 English cucumber), chopped small
- 1/2 red onion, thinly sliced
- 1 cup crumbled feta cheese
- Hard boiled eggs (optional)
Dressing
- 1/2 cup olive oil
- Juice of 1 lime
- 1/4 cup cilantro, finely chopped
- Salt and pepper to taste
Instructions
- Add arugula, strawberries, cucumber, and red onion to a large bowl and toss to combine.
- Combine olive oil, lime juice, cilantro, salt, and pepper in a jar and shake or whisk until blended.
- Scatter feta over the salad and drizzle with dressing.
- Optionally top with sliced hard boiled eggs, toss gently, and serve.
Nutrition (approximate per serving)
Calories: 249 kcal | Carbohydrates: 6 g | Protein: 4 g | Fat: 24 g | Saturated Fat: 6 g | Sodium: 290 mg
Nutrition information is automatically calculated and should be used as an approximation.
