Summer Strawberry Salad with Citrus Lime Vinaigrette
This fresh summer strawberry salad is loaded with juicy berries, cucumbers, basil, and feta, all tossed in a bright, creamy citrus lime vinaigrette.
👩🍳 Berry Obsessed: The Summer Strawberry Salad I Can’t Stop Making
I’ve never really been a big fruit person. No real reason, I’ve just always leaned more toward veggies. But lately? Total fruit obsession. I’ve been going through berries like it’s my job, which is probably what inspired this fresh Strawberry Salad in the first place.
The idea actually came from my Strawberry Pico recipe, which uses the same citrus lime vinaigrette that’s in this Strawberry Salad. I just started layering in cucumbers, fresh basil, and salty crumbles of feta, and suddenly this super refreshing, sweet-savory combo came together. We’ve already made this Strawberry Salad a handful of times and I can tell it’s going to be on repeat every summer.
It’s one of those salads that looks pretty without even trying, and it’s easy to throw together if you’re heading to a potluck, barbecue, or just want something light to go with dinner. The strawberries bring that juicy sweetness, the cucumbers keep it crisp, and the vinaigrette ties everything together with a bright, citrusy punch. Honestly, this Strawberry Salad takes ten minutes tops and it’s totally the kind of thing people ask you for the recipe for.
So if you’re like me and suddenly craving all the fruit, this one’s worth a spot in your rotation. It’s easy, fresh, and just hits all the right notes: sweet, salty, tangy, and crisp in every bite.
🛒 Summer Strawberry Salad Ingredients List
🥣 Visual Process for Making Summer Strawberry Salad with Citrus Lime Vinaigrette
Start by making the citrus lime vinaigrette so it’s ready when your Strawberry Salad is prepped. This tangy, zesty vinaigrette is hands-down my favorite dressing. It totally makes this Strawberry Salad shine. In a small mixing bowl, whisk together fresh orange juice, lime juice, honey, apple cider vinegar, an egg yolk, Dijon mustard, and a pinch of salt.
The egg yolk is the secret to what makes this vinaigrette so good in this Strawberry Salad. It acts as a natural emulsifier, helping the citrus juices and oil blend into a creamy, cohesive dressing instead of separating. Once the base is fully mixed, slowly stream in avocado oil while blending everything together in a food processor or with an immersion blender. Go slow with the oil to help the vinaigrette thicken and emulsify just right. It’s the perfect bright, silky finish for a juicy Strawberry Salad.
Now for the Strawberry Salad itself. Start with ripe, juicy strawberries. Hull them first, then slice them into thin-ish pieces. The natural sweetness of the strawberries pairs perfectly with the tangy citrus lime vinaigrette, creating the base flavor that makes this Strawberry Salad so addictive.
You can peel your cucumbers or leave the skin on. It’s totally up to you. I usually leave the peel because I love the extra pop of green it adds to the salad, but it really depends on how thick or bitter the peel is. Slice the cucumbers about the same thickness as the strawberries to keep the texture of the Strawberry Salad balanced, then cut the slices in half to make little half-moon shapes. They’re easier to scoop up with a fork that way.
Next, thinly slice some red onion. If you’re sensitive to raw onion, you can soak the slices in cold water for a few minutes to mellow the bite. Toss in some fresh basil. Just give the leaves a rough chop so you still get that punch of herby flavor in each bite.
Finish your Strawberry Salad with a generous crumble of feta cheese. Go for a block of feta if you can; crumbling it yourself gives you a creamier texture and bolder flavor than the pre-crumbled kind. It brings just the right amount of saltiness to round everything out.
Toss everything together in a big bowl. Give it a gentle toss, then chill it in the fridge for about 10–15 minutes to let all the flavors mingle. Give the strawberry salad a good toss before serving. It’s great on its own or served over a bed of arugula or baby spinach if you want to bulk it up into a heartier meal.
If you’ve got leftovers, pop them in an airtight container in the fridge. Strawberry Salad is best within a day or two. After that, it softens a bit, but still tastes great.
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Summer Strawberry Salad with Citrus Lime Vinaigrette
Equipment
Ingredients
For the Salad:
- 2 cups fresh strawberries (chopped)
- 1 cucumber (peeled and chopped)
- ½ red onion (thinly sliced)
- 2 tablespoons fresh basil (chopped)
- ¼ cup crumbled feta cheese
For the Citrus-Honey Vinaigrette:
- ⅓ cup orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 2 teaspoons apple cider vinegar
- 1 egg yolk (acts as an emulsifier)
- 1 teaspoon Dijon mustard
- Pinch of salt (to taste)
- ¼ cup high-quality avocado oil (or olive oil)
Instructions
- In a bowl, whisk together ⅓ cup orange juice, 2 tablespoons fresh lime juice, 2 tablespoons honey, 2 teaspoons apple cider vinegar, 1 egg yolk, 1 teaspoon Dijon mustard and Pinch of salt.
- Pour the mixture into a blender or food processor and slowly add ¼ cup high-quality avocado oil in a thin stream, until the dressing emulsifies and thickens.
- In a large bowl, combine chopped 2 cups fresh strawberries, 1 cucumber, ½ red onion, 2 tablespoons fresh basil and ¼ cup crumbled feta cheese.
- Pour in the citrus lime vinaigrette dressing. Toss the salad together gently. Chill for 10–15 minutes to let the flavors mingle.
- Give it a gentle toss before serving. Serve as-is or over a bed of greens like arugula or baby spinach.
Notes
Substitutions
Storage
Nutrition
FAQs
Why is there an egg yolk in the dressing? Is it safe to eat raw?
The egg yolk helps emulsify the dressing, giving it that creamy, luscious texture that clings to every bite of the salad. If you’re concerned about using raw egg yolk, you can try to use a pasteurized egg (many grocery stores carry them), or swap it with a teaspoon of mayo or plain Greek yogurt for a similar effect.
Will the strawberries get mushy if I store leftovers?
They’ll soften a bit, yes. If you think you’ll have leftovers, hold off on dressing the entire salad. Just dress what you plan to eat and store the rest separately. That way, the strawberries stay fresh and the salad doesn’t get soggy.
Serving Suggestions
This Strawberry Salad is one of those dishes that can do it all. Serve it as a light lunch, a side dish, or dress it up with a little protein and make it the star of the show. It’s especially perfect alongside grilled foods. Think juicy grilled chicken, lemony shrimp skewers, or even a piece of cedar-planked salmon. The bright, sweet-tart flavors of the strawberries and citrus vinaigrette balance beautifully with smoky, savory mains.
If you’re hosting a brunch or summer gathering, this salad makes a stunning addition to the table. Plate it on a big platter, sprinkle on some extra feta or basil right before serving, and you’ve got a fresh, colorful side that feels a little fancy without any fuss. It’s also delicious served over a bed of arugula or baby spinach if you want to stretch it for a bigger crowd. You can even tuck it into a wrap with grilled chicken or toss it with quinoa for an easy meal-prep lunch. However you serve it, this Strawberry Salad brings the sunshine.
More Salad recipes!
If you’re into this Strawberry Salad, you’re definitely going to want to try a few more of my go-to summer salads. One of our favorites is a bold grilled corn salad. It’s got sweet, smoky corn, crunchy fresh veggies, and a zesty lime dressing that makes it perfect for cookouts or taco nights. For something a little heartier, the smashed potato salad is where it’s at. The potatoes are crispy on the outside, warm and fluffy inside, and tossed with tons of veggies and a creamy herb dressing. It’s a total upgrade from the usual mayo-heavy versions.
If pasta salad is more your thing, the Mediterranean pasta salad is packed with kale, feta, crunchy veggies, and a lemon oregano vinaigrette that’s creamy, bright, and meal-prep friendly. Or keep the strawberry theme going with my Strawberry Pico Wedge Salad. It’s a fresh twist on the classic wedge with sweet berries, crispy bacon, and that same citrus lime vinaigrette.
And if you love a restaurant-style salad at home, my copycat Olive Garden salad delivers with crunchy lettuce, red onion, olives, tomatoes, pepperoncini, and homemade dressing. You also can’t go wrong with the loaded Cobb salad topped with veggies and honey mustard, or my sweet corn and peach salad that’s bursting with fresh flavor and a spicy-sweet honey lime dressing.
The arugula salad with rosemary vinaigrette, goat cheese, candied bacon, and strawberries is another favorite. Don’t skip the Floating Salad (yep, that’s what we call it in the midwest) with cucumber, tomato, and red onion in an herby apple cider vinegar dressing. And if you’re craving something rich and satisfying, the loaded broccoli salad and my Yukon gold-loaded potato salad both bring the crunch, the cheese, and the bacon.
Basically, if you’re looking for salad inspiration this summer, you’re covered.