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This vibrant spring salad combines juicy strawberries, crispy bacon, and tangy feta over a bed of delicate spring mix greens. Tossed in a sweet and tangy strawberry vinaigrette, this strawberry bacon salad is a colorful, flavor-packed side dish that fits any warm-weather gathering.
If you need ideas on what to pair this salad alongside, browse my recipe for a Carrot and Cheddar Souffle or my Egg Soufflé with Herbs!
Table of Contents
This Salad Struts in with Bacon
Some salads whisper “health.” This one struts in with bacon. Fresh strawberries, golden cherry tomatoes, and feta cheese keep things refined, but let’s not pretend: the crispy bacon steals the show. And if you’ve never paired strawberries with bacon, let this be your formal introduction.
Southern food has a history of pairing the sweet with the savory. This salad follows that tradition without leaning on the usual Southern tropes. It’s polite, punchy, and entirely plate-lick-worthy.
Why This Salad Doesn’t Miss
- Balanced Flavors: Juicy strawberries meet salty bacon, creamy feta, and tangy vinaigrette—a study in contrast.
- Spring in a Bowl: Baby spring mix with watercress and mâche brings texture and seasonal flair.
- Homemade Vinaigrette: Real strawberries, olive oil, and red wine vinegar keep it light and bright.
- Colorful Presentation: A mix of red, yellow, and green makes this salad stunning on any brunch table.
What You’ll Need (and Why It Works)
Here’s what you need to create this fresh and flavorful salad.
- Baby Spring Mix: Especially varieties with watercress and mâche for that spring-forward base.
- Strawberries: Juicy, ripe, and sliced—key to both the salad and the vinaigrette.
- Bacon: Cooked until crispy and coarsely chopped for salty crunch.
- Feta Cheese: Crumbled for creamy, tangy contrast.
- Strawberry Vinaigrette: A fresh blend of strawberries, red wine vinegar, shallot, honey, Dijon mustard, olive oil, and kosher salt.
Variations
• Cheese Swap: Use goat cheese or blue cheese instead of feta for a different creamy, tangy flavor.
• Different Greens: If spring mix isn’t available, baby spinach or arugula will do in a pinch.
• Protein Boost: Add grilled chicken, shrimp, or thinly sliced steak to turn this into a hearty main dish.
• Nut Addition: Toasted pecans, walnuts, or pignolis add satisfying crunch and extra protein.
How to Build a Salad Worth Bragging About
Gather the ingredients for this recipe. Chop, dice, and measure all before beginning.
1
Blend
In a blender, combine 1 cup sliced strawberries, 2 tablespoons red wine vinegar, 1 tablespoon finely chopped shallot, 1 1/2 teaspoons honey, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon kosher salt. Blend until smooth. With motor running, drizzle in 1/4 cup olive oil until fully combined.
2
Transfer
Transfer to a small jar, bottle, or serving vessel and refrigerate until ready to use.
3
Assemble
On a platter or in a bowl, layer the spring mix. Top with sliced strawberries, tomatoes, shallot, feta crumbles, and bacon slices. Season with the remaining 1/2 teaspoon kosher salt and a few cracks of black pepper if desired.
4
Dress
Dress the salad just before serving. Pour over as much vinaigrette as desired and toss gently. Serve immediately. (Do not pre-dress unless eating right away.) Bask in compliments. You’ve earned them!
Recipe FAQs
Yes—with a few precautions. Keep the vinaigrette, bacon, and sliced ingredients stored separately in the refrigerator and assemble just before serving to keep the greens crisp.
Crispy bacon is perfect, but grilled chicken, prosciutto, or even seared shrimp also pair beautifully with the sweet-savory profile of strawberry salads.
A strawberry vinaigrette made with red wine vinegar and Dijon mustard is ideal. Creamy poppy seed or balsamic vinaigrette also works well for a different spin.
Where This Salad Belongs (Hint: Everywhere)
Serve as a side dish with grilled meats or as part of a spring buffet. This salad shines next to quiche, pork tenderloin, or anything from the ovens of a solid brunch such as Ham and Swiss Croissant Breakfast Casserole or Cheddar Bay Breakfast Casserole. It also makes a stunning starter for a warm-weather dinner party.
Looking for the perfect sip to go with your strawberry bacon salad? A cold wheat beer or raspberry ale brings out the smoky-sweet flavors beautifully. If you lean toward wine, a crisp dry rosé or Sauvignon Blanc adds just enough acidity to complement the richness of the bacon and feta. For something festive, try a lemon spritz or a strawberry gin smash garnished with fresh berries to echo the salad’s fruity notes.
Expert Tips
- Use cold greens: Keep your spring mix refrigerated until assembly—cool greens hold up better to warm vinaigrette and crisp bacon.
- Don’t overdress: Start with a light pour of vinaigrette and toss. You can always add more, but soggy greens are harder to fix.
- Slice strawberries last: They release juice quickly—slice them just before serving to keep the salad fresh, not mushy.
- Let the vinaigrette chill: Make it early and refrigerate. Cold vinaigrette clings better to greens and enhances flavor.
- Re-crisp your bacon: If made ahead, reheat bacon in a skillet over medium heat for 30–60 seconds before adding to the salad.
Strawberries Don’t Stop Here
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Gratefully adapted from a recipe originally published by Southern Living Magazine.
Strawberry Bacon Salad with Spring Greens
Video
Equipment
Ingredients
- 2 tablespoons red wine vinegar
- 2 medium shallots, 1 chopped fine, the other cut into long slivers
- 1 1/2 teaspoons honey
- 1/2 teaspoon Dijon mustard
- 3 cups strawberries, sliced
- 3/4 teaspoon Kosher salt, divided
- 1/4 cup olive oil
- 5 cups baby spring mix , or your favorite salad greens
- 4 ounces feta cheese, from a large block, crumbled
- 1 cup yellow cherry tomatoes, halved
- 8 slices bacon, cooked, cooled, and coarsely chopped
Instructions
- Combine 1 cup of the sliced strawberries, red wine vinegar, chopped shallot, honey, Dijon mustard, and 1/4 teaspoon of the salt in a blender. Blend until smooth, then slowly add olive oil while the blender is running to create an emulsified, cohesive dressing. Transfer to a jar or small pitcher and refrigerate until needed.2 tablespoons red wine vinegar, 2 medium shallots, 1 1/2 teaspoons honey, 1/2 teaspoon Dijon mustard, 3 cups strawberries, 3/4 teaspoon Kosher salt, 1/4 cup olive oil
- To assemble the salad, begin by arranging the spring mix in an even layer on a large platter or in a wide bowl. Scatter the sliced strawberries and halved cherry tomatoes over the greens, followed by the thinly sliced shallot. Sprinkle the crumbled feta evenly across the top, then finish with the chopped bacon to keep it crisp and prominent. Season with remaining salt.2 medium shallots, 3 cups strawberries, 5 cups baby spring mix, 4 ounces feta cheese, 1 cup yellow cherry tomatoes, 8 slices bacon, 3/4 teaspoon Kosher salt
- Just before serving, drizzle the vinaigrette over the salad or serve it on the side so each person can dress to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
