• 1 lettuce (I use Salanova red or green butter), cut, washed, spun
  • 2 cups strawberries, rinsed, pat dry and sliced
  • ¼ cup micro herbs
  • ½ cup almonds (optional)
  • 150 grams feta cheese (I use Danish feta)

Dressing ingredients

  • 5 tablespoons extra virgin olive oil
  • 4 tablespoons white wine vinegar
  • 2 teaspoons brown sugar

Author of this recipe

Frances Tolson

Frances Tolson

Amateur cook

I’ve been connected to vegetables my entire life. Some of my best childhood memories are working on my family’s vegetable farm, eating the freshest watermelons, hiding under cabbage leaves and... Read more
Total votes: 123

Children and adults alike love this salad.  It’s easy as!


Preheat the oven at 160ºC (fan-forced).  On a baking tray lined with baking paper, scatter the almonds.  Roast for 10 minutes.  Set aside and allow to cool.

To make the dressing, combine all ingredients in a jar.  Screw on lid securely and shake vigorously.  Set aside.

For the salad, arrange the lettuce leaves on a large serving platter.  Arrange the strawberries on top of the lettuce.  Crumble the cheese over strawberries and lettuce.  Sprinkle over the micro herbs and almonds.

Shake the dressing jar again and drizzle over salad.  Serve and enjoy.

Tips from the author

Any nuts can be used in this recipe such as walnuts, pine nuts or pecans. Seeds and nut mixtures work well with this recipe too. This salad tastes good without any nuts too.

Special thanks to Jeffrey & Germain Borg of Choice Seedlings and the Year 5 & 6 children from St Paul's School, Camden, for welcoming Love my Salad onto the farm and enjoying this salad without the nuts.  

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