This berry and feta summer salad recipe is out of this world. Everybody went crazy for this recipe. In fact, the last time I made it, there were no leftovers! The combination of sweet fruit and salty feta cheese is very satisfying. The caramelized sugar from the candied walnuts adds a nice crunch and an irresistibly nutty flavor note. All that flavor and texture—this is now a staple on my dinner table. It’s also a great choice for a picnic, barbecue, or a lovely brunch!
Is this salad hard to make?
Making this salad is easy! I’ve made the instructions easy to follow—and it was simple to begin with! It’s also one of those recipes where you are safe to get creative and experiment with your other favorite ingredients. You can do a lot of different things and it will still be amazing! I hope you enjoy making it as much as you’ll enjoy eating it.
Can I make a fruit salad ahead of time?
This salad is best enjoyed the day you make it because of all the fresh ingredients it uses. I don't recommend refrigerating the nuts since they will absorb moisture and get sticky. However, I’m including a nice poppyseed dressing recipe that you can absolutely make ahead. You can also double the batch because it stores well so you can use it later on other salads.
This Red White and Blue Salad is Great for the 4th of July or for Memorial Day
This salad is a favorite for entertaining. I especially love to make it on Memorial Day or the 4th of July (for obvious reasons!). Bright red strawberries and delicious blueberries are combined with either goat cheese or feta. The colors look spectacular. You can arrange this salad so it has red, white, and blue stripes—the feta cheese and berries make it easy.
Looking for more Memorial Day and 4th of July recipes? Here are some more fruity summer treats for you!
Berry and Feta Summer Salad Recipe
Sweet, savory, crunchy, and satisfying—just a few of the things that make this berry and feta summer salad recipe so irresistible. Did I mention it’s beautiful, too?
Ingredients
Instructions
- Begin the salad by making the sugared walnuts. Melt the butter in a sauté pan. When just melted, add the walnuts and cook, stirring now and then, until fragrant and lightly toasted. This is a fast process so don’t walk away! It should take 3 minutes.
- Once the nuts are lightly toasted, sprinkle in the granulated sugar. Stir to lightly coat the nuts. Once the sugar has coated the nuts and has begun to melt, simply transfer them to a parchment-lined baking sheet to cool. The nuts are best used the day they are made and kept on the baking pan. If you do want to make them ahead, do not refrigerate them, as the sugar can cause the nuts to stick together.
- Prepare the dressing by placing all the ingredients in a jar with a lid. Give it a good shake to combine. You can also place all the ingredients, except the olive oil, in a bowl and whisk them together. Slowly whisk the olive oil into the other ingredients until combined. The salad dressing can be kept in the refrigerator for up to 1 week but make sure to bring it to room temperature for about 30 minutes before you are going to dress your salad. You will probably have more dressing than you need, though I like to serve a little on the side in case anyone wants a little extra drizzle.
- To serve it mixed and presented on a large platter: Place the greens, fruit, and cheese in one big bowl and toss with enough dressing to coat. Transfer to a serving platter or large salad bowl and top with the sugared walnuts.
- To serve the salad with a patriotic design, place the greens in a large mixing bowl and toss with enough dressing to coat. Place the salad on a large serving platter and arrange the strawberries, blueberries, and cheese in a decorative pattern. Drizzle the fruit with a little more dressing and scatter the sugared walnuts on top.
