Strawberry salad with poppy seed dressing

This fresh and colourful strawberry salad is the perfect accompaniment to a summer barbecue meal. The mixture of sweet, sour and salty makes it simply irresistible!

By Sophie Gray
  • 10 mins preparation
  • Serves 4
  • Print
For Sophie Gray's best strawberry tips and tricks, go to In season with Food magazine: strawberries.


  • 120 gram baby spinach, rinsed
  • 250 gram strawberries, hulled, sliced
  • 50 gram feta cheese, crumbled
  • 2 tablespoon sliced almonds
Poppy seed dressing
  • 2 1/2 tablespoon white sugar
  • 1/4 cup white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon grated onion
  • 1/2 cup olive oil
  • 1/2 tablespoon poppy seeds


  • 1
    Combine the Poppy seed dressing ingredients in a jar and shake well to emulsify.
  • 2
    Place the baby spinach leaves in a bowl, add strawberries and toss gently with 4 tablespoons of the dressing.
  • 3
    Crumble in the feta cheese and scatter over the almonds.


• If avoiding dairy, you could omit the feta cheese in this recipe. • Leftover dressing will keep in the fridge for up to 2 weeks, and goes particularly well with cucumber or avocado.